title: Effect of high-intensity ultrasound and cooling rate on the crystallization behavior of beeswax in edible oils.
abstract: The objective of this study was to evaluate the effect of wax concentration (0.5 and 1%), cooling rate (0.1, 1, and 10 °C/min), and high-intensity ultrasound (HIU) on the crystallization behavior of beeswax (BW) in six different edible oils. Samples were crystallized at 25 °C with and without HIU. Crystal sizes and morphologies and melting profiles were measured by microscopy and differential scanning calorimetry, respectively, after 7 days of incubation. Higher wax concentrations resulted in faster crystallization and more turbidity. Phase separation was observed due to crystals' sedimentation when samples were crystallized at slow cooling rates. Results showed that HIU induced the crystallization of 0.5% BW samples and delayed phase separation in sunflower, olive, soybean, and corn oils. Similar effects were observed in 1% samples where HIU delayed phase separation in canola, soybean, olive, and safflower oils.
authors.affiliation: Department of Nutrition, Dietetics, and Food Sciences, Utah State University , 8700 Old Main Hill, Logan, Utah 84322-8700, United States.
authors.forename: Sarbojeet
authors.initials: S
authors.lastname: Jana
authors.forename: Silvana
authors.initials: S
authors.lastname: Martini
mesh_terms: D002152:Calorimetry, Differential Scanning; D003080:Cold Temperature; D003460:Crystallization; D007700:Kinetics; D010938:Plant Oils / Q000737:chemistry*; D014465:Ultrasonics; D014885:Waxes / Q000737:chemistry*
chemical_list: D010938:Plant Oils; D014885:Waxes; C038228:beeswax
keywords: beeswax; cooling rate; crystallization; high -intensity ultrasound; morphology