The effect of oil unsaturation on gel strength of binary beeswax-candelilla wax oleogels is dependent on the content of hydrocarbons and wax esters

Authors: Hwang, Hong-Sik; Kim, Sanghoon; Moser, Jill

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/3/2026
Publication Date: N/A
Citation: N/A

Interpretive Summary: Conventional fats consisting mainly of saturated fatty acids are unhealthy food ingredients causing many health problems such as cardiovascular diseases and hypertension. These fats are semi-solid at room temperature, which is key to the texture desired in baked goods, margarines, and other foods. Vegetable oils from crops such as soybeans contain large amounts of unsaturated fatty acids beneficial for human health, but aren’t always suitable replacements for conventional fats because they are liquid at room temperature. ARS scientists in Peoria, Illinois addressed this by combining two gelling agents with different kinds of vegetable oil to create semi-solid fat substitutes (called oleogels) that make these foods healthier while mimicking the texture and properties of conventional fats. These novel oleogels melt at lower temperature and are firmer than previous oleogels, making them a good option for a wider variety of foods. Information from this study helps food manufacturers to develop new food products where unhealthy solid fats are replaced with healthy vegetable oils such as soybean oil. Currently, palm oil is the most widely used conventional fat, which the U.S. imports from foreign countries (accounted for 1.7 billion dollars in 2024). The development of new food products from domestic vegetable oils such as soybean oil in place of palm oil will reduce U.S. reliance on imported palm oil in the food supply and benefit U.S. farmers by increasing demand for domestic soybeans.

Technical Abstract: To understand the effect of oil on the physical properties of wax oleogels, beeswax (BW)-candelilla wax (CW) (1:1) oleogels prepared with 11 vegetable oils were examined for their oil-dependent physical properties. Oleogel strength was positively correlated with oil unsaturation, which was opposite to previously reported correlations of wax oleogels. In addition, BW oleogel strength was negatively correlated with oil unsaturation while CW oleogel strength was positively correlated with oil unsaturation. Since the major constituents in BW and CW are wax esters and hydrocarbons, another study with oleogels made with pure wax esters or hydrocarbons was conducted. In turn, it was concluded that hydrocarbons in waxes led to a positive correlation of gel strength with oil unsaturation while wax esters caused a negative correlation, and that hydrocarbons in BW-CW (1:1) oleogels were the dominant factor determining the effect of oil unsaturation on their strength.