Abstract: In this paper, the effect of addition of rice bran wax (RBW) to third-grade rice bran oil (RBO) on the formation and crystallization kinetic parameters of oleogel was studied. The results showed that addition of 4% RBW showed gelling behavior in RBO at 25 ℃. The hardness of oleogels showed an increasing trend with the increase of RBW content and was not changed significantly after 30 days of storage. With the increase of RBW content, solid fat content of oleogels increased. And the crystal structure of oleogels mainly consisted of β’ crystal. The crystals of oleogels with 4% and 7% RBW were formed in floc shape. When the content of RBW was increased to 10%, the crystal of oleogels changed into a long dendritic shape and the spatial distribution density increased. As the oleogels had only one crystal peak, the Avrami equation model was used to study the crystallization kinetics and a good linear relationship was obtained (R2 = 0.934 31), indicating that Avrami equation could be applied to simulate the crystallization process of oleogels. The Avrami exponent n obtained by fitting the data was 1.396 83, suggesting the simultaneous occurrence of instantaneous nucleation and one-dimensional and two-dimensional crystal growth.

Key words: third-grade rice bran oil, rice bran wax, oleogel, oleogel properties, kinetics