Abstract: Resveratrol was esterified by 9c,11t-conjugated linoleic acid (CLA), and complexed with beeswax to prepare oleogel rich in resveratrol conjugated linoleate using peanut oil as the base oil. The effects of the concentration of beeswax-resveratrol conjugated linoleate mixture (BRE), mass ratio between beeswax and resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature on the oil retention capacity of oleogel rich in resveratrol conjugated linoleate were discussed, and its basic physicochemical properties, thermal properties, and composition were characterized. The results showed that the preparation conditions that provided maximum oil retention capacity (98.6%) were determined as 12%, 7:3, 70 ℃, 20 min and 4 ℃ for BRE concentration, mass ratio of beeswax to resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature, respectively. Compared with beeswax oleogel, the viscosity of the obtained product was reduced by 30%, and the brightness and the α-type crystals were also reduced. Furthermore, it was found that oleogel rich in resveratrol conjugated linoleate had no trans fatty acid.

Key words: peanut oil; resveratrol; esterification modification; oleogel; beeswax; characterization method