Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING STABILITY AND HEALTHFULNESS OF U.S. COMMODITY VEGETABLE OILS AND PRODUCTS

Location: Functional Foods Research Unit

Title: Waxes as organogelator for soybean oil

Authors
item Hwang, Hongsik
item Kim, Sanghoon
item Singh, Mukti
item Moser, Jill
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 29, 2012
Publication Date: May 2, 2012
Citation: Hwang, H., Kim, S., Singh, M., Moser, J.K., Liu, S.X. 2012. Waxes as organogelator for soybean oil. 103rd AOCS Annual Meeting & Expo.

Technical Abstract: This research reveals that a small amount of a food grade plant wax may replace a large amount of the hardstock containing trans-fat or saturated fat. Natural waxes including plant waxes and animal waxes were evaluated for the gelation ability toward soybean oil (SBO) and compared with hydrogenated vegetable oils, petroleum waxes and commercial non-edible gelling agents. Sunflower wax (SW) and rice bran wax could make a gel with concentrations as low as 0.5 wt%. Gelation ability of a wax is significantly dependant on its purity and detailed composition. A wax ester with longer alkyl chains has significantly better gelation ability toward SBO than that with shorter alkyl chains indicating that the chain length of a component in a wax such as wax ester is an important factor for gelation ability. The SW-SBO organogel showed increased melting point with increased SW content. The effects of cooling rate on crystal size and firmness of a gel were investigated. The dependence of firmness on cooling rate was so significant that the desired texture of an organogel could be achieved by controlling the cooling rate in addition to controlling the amount of gelling agent.

Last Modified: 4/19/2014
Footer Content Back to Top of Page