Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques.

BACKGROUND The widespread use of palm oil in food production affects high consumption of long-chain saturated fatty acids, which increases the risk of cardiovascular disease. Solid or semi-solid wax-based oleogels obtained as a result of edible oils structuring can be an alternative. RESULTS Oleogels, obtained by structuring a mixture of refined rapeseed and linseed oils (1:1) with candelilla wax (CW) in an amount of 30 to 80 g kg-1 , were investigated using optical techniques: multi-speckle diffusing wave spectroscopy, centrifugal stability analysis, reflection method and polarized light microscopy. Refined palm oil (PO) was a comparative sample. Increasing CW concentration resulted in an increase in values of L* parameter and opacity, a decrease in the Yellowness Index and a slight increase in the average crystal size. The microstructure of oleogels with 30 or 40 g kg-1 CW was least like the crystal network. Solidification of oleogels took place in two stages. Increase in CW concentration shortened solidification time and increased solidification temperature (greater elasticity of oleogels). PO solidified the longest (497.1 min) and at the lowest temperature (29.3 °C). It showed lower resistance to centrifugal force than oleogels at 20 °C and 30 °C. All oleogels were stable (no oil release occurred) at 20 °C. CONCLUSION Optical methods allow for an objective and detailed analysis of physical properties of palm oil and oleogels as well as identification and tracking changes at the microstructural level over time. It makes a great potential in the edible lipid quality control at various stages of processing or storage. This article is protected by copyright. All rights reserved.