Effects of Compound Ratio of Carnauba Wax and Monoglyceride on the Structure and Properties of High-oleic Sunflower Oil Oleogels

Abstract

Oleogels were prepared by adding different mass ratios of carnauba wax (CW) and monoglyceride (MG) to high-oleic sunflower oil as oil phase. The oleogelator concentration was fixed at 5%, and the effects of different CW and MG mass ratios on the microstructure, X-ray diffraction (XRD) pattern, thermodynamic properties, hardness, oil binding capacity and solid fat content (SFC) of high-oleic sunflower oil oleogels were investigated. The results showed that MG had no effect on the melting behavior of CW, they did not form co-crystallization and appear monotectic behavior. When the mass ratio was 9:1, the presence of MG crystal promoted the crystallization of CW, and the presence of CW inhibited the polycrystalline transition of MG crystal and improved the storage stability of the system. The hardness of CW oleogels was significantly decreased by the addition of a small amount of MG (P<0.05). When the mass ratio was 5:5, the hardness of the system increased significantly with the MG content increasing and the CW content decreasing (P<0.05), reaching the maximum hardness of 137.33 g at 1:9. The addition of MG could significantly improve the oil binding capacity of CW oleogels (P<0.05), and the oil binding capacity of the system reached 100% when the mass ratio of CW to MG was 5:5. When the ratio of CW to MG was 3:7, the SFC of oleogels at 30~37.5 ℃ was significantly lower than that of CW and MG oleogels. At this time, the addition of MG had a positive effect on the improvement of the system taste.

Keywords

• oleogels
• carnauba wax (cw)
• monoglyceride (mg)
• interaction mechanism
• solid fat content (sfc)