title: Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring.
abstract: Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of their oil structuring properties. The gel strength, including the average storage modulus and oscillation yield stress, displayed a negative correlation with FALs and a positive correlation with HCs, FFAs and WEs. The components dictating the gel strength are HCs, FFAs and WEs in a descending order of importance. The consistency of the oleogels increased with the increasing amount of FFAs and HCs and the decreasing amount of WEs and FALs. The presence of more WEs results in a strong but brittle gel with a high initial flow yield stress. We believe these results might be useful in selecting the right waxes to combine in certain fat-based food products.
authors: Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, 653 Coupure Links, 9000 Ghent, Belgium; Department of Food Technology, College of Agriculture and Applied Science, Cantho University, Viet Nam. Electronic address: Chi.DoanDiem@UGent.be.
authors: Chi Diem
authors: CD
authors: Doan
authors: Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, 653 Coupure Links, 9000 Ghent, Belgium.
authors: Chak Ming
authors: CM
authors: To
authors: Separation Science Group, Department of Organic and Macromolecular Chemistry, Faculty of Science, Ghent University, 281 Krijgslaan, 9000 Ghent, Belgium.
authors: Mike
authors: M
authors: De Vrieze
authors: Separation Science Group, Department of Organic and Macromolecular Chemistry, Faculty of Science, Ghent University, 281 Krijgslaan, 9000 Ghent, Belgium.
authors: Frederic
authors: F
authors: Lynen
authors: Department of Food Technology, Gembloux Agricultural University, Passage des Déportés 2, B-5030 Gembloux, Belgium.
authors: Sabine
authors: S
authors: Danthine
authors: Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, 653 Coupure Links, 9000 Ghent, Belgium.
authors: Allison
authors: A
authors: Brown
authors: Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, 653 Coupure Links, 9000 Ghent, Belgium.
authors: Koen
authors: K
authors: Dewettinck
authors: Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, 653 Coupure Links, 9000 Ghent, Belgium. Electronic address: Patel.Ashok@UGent.be.
authors: Ashok R
authors: AR
authors: Patel
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003460:Crystallization; D004952:Esters / Q000032:analysis*; D005233:Fatty Alcohols / Q000737:chemistry; D005502:Food; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006838:Hydrocarbons / Q000737:chemistry*; D006860:Hydrogen Bonding; D012212:Rheology; D013696:Temperature; D014885:Waxes / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D004952:Esters; D005233:Fatty Alcohols; D006838:Hydrocarbons; D014885:Waxes
keywords: 1-Dotriacontanol (PubChem CID: 96117); 1-Triacontanol (PubChem CID: 68972); Arachidic acid (PubChem CID: 10467); Chemical components; GC–MS; Gelation; HPLC; Hentriacontane (PubChem CID: 12410); Heptacosane (PubChem CID: 11636); Myricic acid (PubChem CID: 5461027); Nonacosane (PubChem CID: 12409); Octacosanoic acid (PubChem CID: 10470); Palmitic acid (PubChem CID: 985); Stearic acid (PubChem CID: 5281); Wax; X-ray