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International Journal of Food Properties Volume 20, 2017 - Issue sup3
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Original Articles

Rheological properties of wax oleogels rich in high oleic acid

Halime PehlivanogluFaculty of Engineering and Natural Sciences, Department of Food Engineering, Istanbul Sabahattin Zaim University, Istanbul, TurkeyCorrespondence[email protected]
,
Mehmet DemirciFaculty of Engineering and Natural Sciences, Department of Food Engineering, Istanbul Sabahattin Zaim University, Istanbul, TurkeyORCID Iconhttp://orcid.org/0000-0002-4394-9852
ORCID Icon &
Omer Said TokerChemical and Metallurgical Engineering Faculty, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
Pages S2856-S2867 | Received 06 Apr 2017, Accepted 15 Sep 2017, Published online: 09 Jan 2018
 
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ABSTRACT

Dual and triple combinations of high oleic acid sunflower oil (SO), SO, and blend oil (BO) were used to produce carnauba wax (CW) oleogels (OGs). Fatty acid composition, solid fat content (SFC), and rheological and textural properties of these OGs were determined and compared to laboratory-manufactured margarine. Fatty acid composition, SFC, rheological properties, and firmness value of the OGs were significantly influenced by oil combinations. The storage modulus (G’) value was higher than the loss modulus (G’’) value in all the OGs. It indicated they are solid-like characteristics. Positive correlation between hardness and AF parameter was found.

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