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Title: FORMULATION OF OLEOGELS BASED ON CANDELILLA WAX: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION
FORMULATION OF OLEOGELS BASED ON CANDELILLA WAX: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION

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Ropciuc Sorina; Georgiana Gabriela Codina; Mircea Adrian Oroian ; Florina Dranca; Ancuta Elena Prisacaru
10.5593/sgem2023V/6.2/s25.30
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
The aim of the study was to characterize the gelling effect of candelilla wax (DW) using different types of cold-pressed vegetable oil (sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil). The structuring of the oleogels was achieved by hot incorporation of oil with different percentages of carnauba wax, as follows: 3%, 5% and 11%. Characterization of the oleogels was done by determining the chemical and physical properties of the oleogels, the oil binding capacity and the texture of the oleogels were determined. The color differences were highlighted by the CIE Lab color scale for evaluating the lightness index (L*), components a and b. Candelilla wax showed a strong gelling capacity of over 99.70% for the addition of 11% and capacity minimum of 74.34% for the 5% addition. The value of the peroxide index decreased when the oleogelator concentration increased. The rheological properties were determined by measuring the viscoelastic parameters. The frequency sweep test showed that the storage modulus, loss modulus and viscosity of candelilla wax oleogels were increased with increasing wax concentration. The obtained results demonstrate the fact that candelilla wax can be used in small concentrations to obtain oleogels with a solid texture and easy to incorporate into food products as solid fat substitutes. Harder oleogels, obtained by adding 11% wax, can be effective in delaying oil oxidation during storage. Therefore, these oleogels illustrate that candelilla wax can be of great value in the food field.
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This work was supported by a grant from the Ministry of Research, Innovation andDigitization, CNCS-UEFISCDI, project number PN-III-P2-2.1-PED-2021-1738, withinPNCDI III.
conference
https://doi.org/10.5593/sgem2023V/6.2/s25.30
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
239-246
28-30 November, 2023
website
9605
vegetable oils, oleogels; physical-chemical properties; textural properties; rheological properties