Mengjing Zhou,Bin Li,Aolin Wu,Zhigang Hu,Li Zhou,Hao Hu,Dandan Fu
In the preparation of bigels, wax is commonly used to create oleogels. However, oleogels made with wax typically have high melting points, which restrict their applicability and performance in practical applications. This study investigates the eutectic phase behavior of beeswax (BW) and rice bran wax (RBW) in bigels after ultrasonic treatment by varying their ratio. A bigel with a lower melting point was also prepared. The results indicated that eutectic phase behavior occurred between beeswax (BW) and rice bran wax (RBW) at a 6:4 ratio, reducing the gel's melting point to 53.4 °C. This was approximately 13.07 °C lower than that of wax mixtures with other ratios. X-ray diffraction (XRD) results showed that the β′-type crystal structure in the oleogels was often used in the food field. Fourier transform infrared spectroscopy (FTIR) analysis showed that the eutectic phase behavior enhanced the formation of intermolecular hydrogen bonds. Rheological analysis revealed that the bigel exhibited shear thinning behavior and gel network characteristics during the frequency sweep. Notably, the eutectic phase behavior significantly enhanced the gel strength and stability.
Enze Li,Yunxiao Zhang,Xinyi Zhang,Ruoning Zhang,Dingrong Kang,Like Mao
The incorporation of oleogels as fat substitutes in plant-based meat offered healthier dietary option for consumers. This study investigated the physicochemical properties of canola oil oleogels and evaluated their performance in plant-based meat patties. Monoglycerides (MG), rice bran wax (RBW), beeswax (BW), candelilla wax (CLW), and carnauba wax (CW) were used as oleogelators to form oleogels. Oleogels with MG exhibited the lowest hardness (2.29±0.18 N) and oil binding capacity (OBC, 85.78±0.07%). Rheology tests showed that CW oleogels stood out for frequency stability, and RBW oleogels demonstrated superior thermal stability. Tribology tests suggested that BW oleogels exhibited the lowest friction coefficient (μ=0.06) during oral processing. CLW oleogels achieved the highest OBC (100.00±0.00%) and released a higher amount of free fatty acids during simulated digestion (58.5±1.7%). Notably, the incorporation of 20% CLW oleogels into plant-based patties significantly reduced the thawing loss (0.19±0.01%) and the cooking loss (11.63±0.11%), while exhibited improved textural and sensory properties. The findings suggested that oleogels with 20% CLW could be an effective replacement of plant oils in plant-based meat patties.
Xixiang Shuai,Ya Li,Ming Zhang,Changbin Wei,Liqing Du,Chengmei Liu,Jun Chen,Taotao Dai
In this study, macadamia oil-based oleogels were prepared with four low molecular weight oleogelators: beeswax (BW), monoglyceride stearate (MG), rice bran wax (RBW), and a mixture of γ-oryzanol and β-sitosterol (SO). The physicochemical properties of these oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. Results indicated that the van der Waals force and hydrogen bond interaction existed mainly in MG- and SO-based oleogels, while only van der Waals force interaction observed in RBW- and BW-based oleogels. SO-based oleogels presented superior hardness, oil binding ability and oxidative stability, attributed to the formation of strong polymer network structure. Additionally, all four oleogels demonstrated stable crystal structures and solid-state shear-thinning fluid behavior, with SO-based oleogels displaying higher viscosity. Meanwhile, the feasibility of oleogel as a substitute for cocoa butter (CB) was explored, found that all of oleogels proved effective substitutes for CB in chocolate preparation. The rheological parameters of the oleogel-based chocolates, except for 50%BW oleogel, fell within the range of Casson plastic viscosity and yield stress for chocolate, and exhibited excellent heat tolerance. The results provide a novel strategy for utilization of macadamia oil and the development of heat-resistant chocolate.
危险品化学品经营许可证（带存储）