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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #362020

Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Title: Properties of oleogels made with mixtures of natural waxes

item Moser, Jill
item Hwang, Hong-Sik

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/2/2019
Publication Date: 6/5/2019
Citation: Winkler-Moser, J.K., Hwang, H.-S. 2018. Properties of oleogels made with mixtures of natural waxes [abstract]. Institute of Food Technologists.

Interpretive Summary:

Technical Abstract: Natural wax based oleogels have interesting potential as alternatives to partially hydrogenated oils and saturated fats in foods. While much is known about the properties of oleogels made with a single wax component, there is little information about how waxes with different compositions will interact and how the interaction between waxes in oleogels will affect their physical properties. This presentation will focus on the physical properties and crystal morphology of oleogels made with wax mixtures. This information may be useful for designing oleogels to achieve desirable physical properties that can be modified for different applications.