title: Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine.
abstract: The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 °C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X-ray diffraction peaks, approximately 3.70 and 4.10 Å, were similar to β' polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.
authors.affiliation: Dept. of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart Univ, 17020, Çanakkale, Turkey.
authors.forename: Emin
authors.initials: E
authors.lastname: Yılmaz
authors.forename: Mustafa
authors.initials: M
authors.lastname: Öğütcü
mesh_terms: D062408:Breakfast; D063427:Food Quality; D005782:Gels; D008383:Margarine / Q000032:analysis*; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D000074242:Sunflower Oil; D014885:Waxes / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D005782:Gels; D000069463:Olive Oil; D010938:Plant Oils; D000074242:Sunflower Oil; D014885:Waxes; C038228:beeswax; D008383:Margarine
keywords: X-ray diffraction; beeswax; enthalpy; organogel; storage; sunflower wax