Abstract: In this study, in order to investigate the effect of gelation on the hardness, oil-holding capacity and rheological properties of oils and fats, oleogels were prepared by mixing coconut oil and/or palm kernel oil as oil base with candelilla wax. The results showed that candelilla wax enhanced the hardness and oil-holding capacity of oils and fats, and it could overall increase the apparent viscosity and modulus, indicating strong gelation. Furthermore, in order to clarify the effects of wax-based oleogels on chocolate quality, chocolate was made with the oleogels as oil base and stored at fluctuating temperatures of 25/32 ℃. The fatty acid and triglyceride composition, color, crystal form and micromorphology of chocolate were analyzed. It was found that gelation resulted in the generation of a new β’ crystal form, and the formation of feather-shaped and spherical crystals inside the crystal; the oil was encapsulated in the dense crystalline network, preventing its migration, retarding the blooming of chocolate and making the chocolate system more stable. In conclusion, this study provides a theoretical basis for the construction of wax-based oleogels and a reference for the development and application of fat substitutes for chocolate.

Key words: oleogels; cocoa butter equivalents; chocolate; fluctuating storage; blooming