Rencent Advances on Wax-based Oleogels:Fabrication,Crystallization and Food Application

Abstract

Abstract: Oleogelation process provides plastic fats with zero trans-fatty acid and low saturated-fatty acid content, showing promising potential in practical application. This process fabricates oleogels with thermo-reversibility and semisolid behaviors. The oleogel was typically obtained by dosing a gelling agent as the oleogelator to trap liquid vegetable oil under certain conditions (e.g., heating and stirring, or templated dehydration). Natural waxes have been demonstrated to be the most efficient crystalline oleogelators. Such a series of low-cost and readily available oleogelators can construct oleogels with excellent textural properties at relatively low concentrations. Herein, fabrication technologies of natural wax-based oleogels systems using natural was with different compositions have been systematically reviewed. The imapct factors of the crystallinities of different wax-based oleogels have been thoroughly discussed, and the potential applications of these oleogels have been briefly described. Also, based on these discussions, this article subsequently provides insights into the emerging applications, the facing challenges, and the upcoming studies.

Key words: Keywords: oleogels, natural wax, fabrication, crystallization, food application

CLC Number:

TS221

Li-Na SU Zhi-Gang XIAO. Rencent Advances on Wax-based Oleogels:Fabrication,Crystallization and Food Application[J]. FOOD SCIENCE.

References

[1] 钟金锋, 覃小丽, 刘雄. 凝胶油及其在食品工业中的应用研究进展[J]. 食品科学, 2015, 36(03): 272-279.
[2] 严靖, 孙沁梅, 冯琴. 反式脂肪酸对血脂代谢异常相关疾病的危害及机制[J]. 医学综述, 2021, 27(11): 2119-2123.
[3] European Food Safety Authority (EFSA). Scientific and technical assistance on trans fatty acids[R]. EFSA Supporting Publications, 2018, 15(6).DOI: 10.2903/sp.efsa.2018.EN-1433.
[4] HUGHES N E, MARANGONI A G, WRIGHT A J, et al. Potential food applications of edible oil organogels[J]. Trends in Food Science & Technology, 2009, 20(10): 470-480.DOI: 10.1016/j.tifs.2009.06.002.
[5] SHAKEEL A, FAROOQ U, GABRIELE D, et al. Bigels and multi-component organogels: An overview from rheological perspective[J]. Food Hydrocolloids, 2021, 111: 106190. DOI: 10.1016/j.foodhyd.2020.106190.
[6] 郭胜兰, 兰雅淇. 基于作用力探究凝胶因子与油凝胶之间的构效关系研究进展[J]. 食品科学, 2019, 40(09): 316-324. DOI:CNKI:SUN:SPKX.0.2019-09-046.
[7] 胡培泓, 杨国龙, 徐倩. 司盘65-米糠蜡油凝胶的结晶行为及微观形态的研究[J]. 河南工业大学学报(自然科学版),2021: 1-11.
[8] 王一川, 邓梓萌, 毛立科. 基于蜂蜡油凝胶的植物奶油制备与性质表征[J]. 食品科学,2021: 1-11.
[9] 李文辉, 权化丽, 王玫,等. 巴西棕榈蜡-山茶油凝胶的物性及氧化稳定性分析[J]. 中国油脂, 2021: 1-7.
[10] 史逸飞, 刘春环, 郑召君, 等. 小烛树蜡和日本木蜡对高油酸葵花籽油凝胶结晶行为的比较[J]. 中国油脂,2021: 1-12. DOI:10.19902/j.cnki.zgyz.1003-7969.210208.
[11] SHI Y, LIU C, ZHENG Z, et al. Gelation behavior and crystal network of natural waxes and corresponding binary blends in high-oleic sunflower oil[J]. Journal of Food Science, 2021, 86(9): 3987-4000. DOI: 10.1111/1750-3841.15840.
[12] 王伟宁, 王莹, 于洋, 等. 甘蔗蜡制备稻米油基油凝胶及其相关性质[J]. 食品科学, 2021, 42(02): 17-22. DOI:CNKI:SUN:SPKX.0.2021-02-003.
[13] LI Y, ZOU Y, QUE F, et al. Recent advances in fabrication of edible polymer oleogels for food applications[J]. Current Opinion in Food Science, 2022, 43: 114-119. DOI: 10.1016/J.COFS.2021.11.007.
[14] YILMAZ E, USLU E K, TOKSOZ B. Structure, Rheological and Sensory Properties of Some Animal Wax Based Oleogels[J]. JOURNAL OF OLEO SCIENCE, 2020, 69(10): 1317-1329. DOI: 10.5650/jos.ess20081.
[15] JIAXI L, RUIHUA G, YANLAN B, et al. Comprehensive evaluation of saturated monoglycerides for the forming of oleogels[J]. LWT, 2021, 151. DOI: 10.1016/J.LWT.2021.112061.
[16] SUN P, XIA B, NI Z-J, et al. Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid[J]. Food Chemistry, 2021, 360: 130017. DOI: 10.1016/J.FOODCHEM.2021.130017.
[17] SHENGLAN G, MINGYUE S, XIANGYANG G, et al. Assembly pattern of multicomponent supramolecular oleogel composed of ceramide and lecithin in sunflower oil: self-assembly or self-sorting?[J]. Food & Function, 2020, 11(9): 7651-7660.DOI: 10.1039/d0fo00635a.
[18] BASCUAS S, MORELL P, HERNANDO I, et al. Recent trends in oil structuring using hydrocolloids[J]. Food Hydrocolloids, 2021, 118: 106612. DOI: 10.1016/J.FOODHYD.2021.106612.
[19] OKURO P K, MARTINS A J, VICENTE A A, et al. Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels[J]. Current Opinion in Food Science, 2020, 35: 27-35. DOI: 10.1016/j.cofs.2020.01.001.
[20] MARTINS A J, VICENTE A A, PASTRANA L M, et al. Oleogels for development of health-promoting food products[J]. Food Science and Human Wellness, 2020, 9(1): 31-39. DOI: 10.1016/j.fshw.2019.12.001.
[21] PATEL A R, DEWETTINCK K. Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel[J]. European Journal of Lipid Science and Technology, 2015, 117(11): 1772-1781. DOI: 10.1002/ejlt.201400553 .
[22] MARYAM A, HOSSEIN GOLI S A, NAFISEH S. Physicochemical properties of foam-templated oleogel based on gelatin and xanthan gum[J]. European Journal of Lipid Science and Technology, 2020, 122(2): 1900196.
DOI: 10.1002/ejlt.201900196.
[23] JIANG Q, DU L, LI S, et al. Polysaccharide-stabilized aqueous foams to fabricate highly oil-absorbing cryogels: Application and formation process for preparation of edible oleogels[J]. Food Hydrocolloids, 2021, 120: 106901.
DOI: 10.1016/J.FOODHYD.2021.106901.
[24] HONG S, KIM M-J, PARK S, et al. Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation[J]. Journal of Food Science, 2018, 83(4): 885-891. DOI: 10.1111/1750-3841.14085.
[25] PINTO T C, MARTINS A J, PASTRANA L, et al. Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods[J]. Gels, 2021, 7(3): 86. DOI: 10.3390/GELS7030086.
[26] LEI M, ZHANG N, LEE W J, et al. Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel[J]. Food Chemistry, 2020, 312: 126047. DOI: 10.1016/j.foodchem.2019.126047
[27] 左锋, 李雪, 杨舒,等. 肉桂酸基油脂凝胶的制备及其流变特性和结晶特性分析[J]. 食品科学, 2018, 39(14): 16-21.
[28] XIA T, WEI Z, XUE C. Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions[J]. LWT, 2022, 153: 112454. DOI: 10.1016/J.LWT.2021.112454.
[29] BORRIELLO A, MASI P, CAVELLA S. Novel pumpkin seed oil-based oleogels: development and physical characterization[J]. LWT, 2021, 152: 112165. DOI: 10.1016/J.LWT.2021.112165.
[30] YILMAZ E, DEMIRCI ?. Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax[J]. Gels, 2021, 7(3):1-18. DOI: 10.3390/GELS7030095.
[31] 杨国龙, 徐倩, 胡培泓,等. 蜂蜡油凝胶中结晶聚集体的结构层次[J]. 中国油脂,2021. DOI:10.19902/j.cnki.zgyz.1003-7969.210372.
[32] GIACOMOZZI A S, CARRíN M E, PALLA C A. Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil[J]. Food Biophysics, 2021, 16(3): 306-316. DOI: 10.1007/S11483-020-09661-9.
[33] PALLA C A, WASINGER M F, CARRíN M E. Monoglyceride oleogels as fat replacers in filling creams for sandwich s[J]. Journal of the Science of Food and Agriculture, 2021, 101(6): 2398-2405. DOI: 10.1002/jsfa.10863.
[34] 王晓晨, 杨雪, 陈琼, 等. 大豆油基甘油二酯凝胶油的制备与表征研究[J]. 中国油脂, 2017, 42(01): 60-65. DOI:CNKI:SUN:ZYZZ.0.2017-01-016.
[35] LI X, SALEH A S M, WANG P, et al. Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid[J]. Food Biophysics, 2017, 12(3): 356-364. DOI: 10.1007/s11483-017-9491-6.
[36] 栾慧琳, 吴雨卿, 郑红霞, 等. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(08): 60-66.
[37] YANG S, LI G, SALEH A S M, et al. Functional Characteristics of Oleogel Prepared from Sunflower Oil with 2-Sitosterol and Stearic Acid[J]. Journal of the American Oil Chemists' Society, 2017, 94: 1153-1164. DOI: 10.1007/s11746-017-3026-7.
[38] ASHKAR A, LAUFER S, ROSEN-KLIGVASSER J, et al. Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels[J]. Food Hydrocolloids, 2019, 97: 105218. DOI: 10.1016/j.foodhyd.2019.105218.
[39] 罗晶, 颜梦婷, 李培旭, 等. 有机凝胶剂12-羟基硬脂酸及热加工对凝胶化大豆油氧化的影响[J]. 食品科学, 2021, 42(11): 40-46. DOI:CNKI:SUN:SPKX.0.2021-11-006.
[40] NIKIFORIDIS C V, SCHOLTEN E. Self-assemblies of lecithin and ?±-tocopherol as gelators of lipid material[J]. RSC Advances, 2014, 4(5)：2466-2473. DOI: 10.1039/C3RA46584E.
[41] 牟逸凡, 田虹雨, 于小晶, 等. γ-谷维素/β-谷甾醇与单硬脂酸甘油酯复合凝胶油的制备及性能研究[J]. 中国油脂, 2019, 44(12): 65-70. DOI:CNKI:SUN:ZYZZ.0.2019-12-013.
[42] HUGHES N, RUSH J W, MARANGONI A G. Chapter 16-Feeding Study of 12-Hydroxystearic Acid Oleogels [M]//MARANGONI A G, GARTI N. Edible Oleogels (Second Edition). AOCS Press. 2018: 381-399.
[43] 李英豪, 耿延训, 徐化能. 乙酰化纳米纤维素纤维的制备及其凝胶机制研究[J]. 高校化学工程学报, 2018, 32(01): 208-214. DOI:CNKI:SUN:GXHX.0.2018-01-028.
[44] 姜宗伯, 徐军, 石芬,等. 羟丙基甲基纤维素和黄原胶浓度对初榨椰子油乳液及其模板油凝胶构建的影响[J]. 食品工业科技,2021: 1-11. DOI：10.13386/j.issn1002-0306.2021070166.
[45] SáNCHEZ R, STRINGARI G B, FRANCO J M, et al. Use of chitin, chitosan and acylated derivatives as thickener agents of vegetable oils for bio-lubricant applications[J]. Carbohydrate Polymers, 2011, 85(3): 705-714. DOI:10.1016/j.carbpol.2011.03.049.
[46] GRAVELLE A J, BARBUT S, QUINTON M, et al. Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels[J]. Journal of Food Engineering, 2014, 143: 114-122.DOI: 10.1016/j.jfoodeng.2014.06.036.
[47] AGUILAR-ZáRATE M, MACIAS-RODRIGUEZ B A, TORO-VAZQUEZ J F, et al. Engineering rheological properties of edible oleogels with ethylcellulose and lecithin[J]. Carbohydrate Polymers, 2019, 205: 98-105.
DOI: 10.1016/j.carbpol.2018.10.032.
[48] 张翠平, 傅红, 傅彦君, 等. 热压法制备乙基纤维素油凝胶的氧化特性研究[J]. 福州大学学报(自然科学版), 2018, 46(02): 275-280.
[49] DA SILVA S L, AMARAL J T, RIBEIRO M, et al. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages[J]. Meat Science, 2019, 149: 141-148. DOI: 10.1016/j.meatsci.2018.11.020.
[50] SILVA-AVELLANEDA E, BAUER-ESTRADA K, PRIETO-CORREA R E, et al. The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications[J]. Scientific Reports, 2021, 11(1). DOI: 10.1038/S41598-021-86233-Y.
[51] MEISSNER P M, KEPPLER J K, ST?CKMANN H, et al. Cooxidation of proteins and lipids in whey protein oleogels with different water amounts[J]. Food Chemistry, 2020, 328: 127123. DOI: 10.1016/j.foodchem.2020.127123.
[52] GONG W, GUO X-L, HUANG H-B, et al. Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels[J]. Food Chemistry, 2021, 356: 129703. DOI: 10.1016/J.FOODCHEM.2021.129703.
[53] DOAN C D, TAVERNIER I, SINTANG M D B, et al. Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax[J]. Food Biophysics, 2017, 12(1): 97-108.
DOI: 10.1007/s11483-016-9467-y.
[54] PATEL A R, SCHATTEMAN D, DE VOS W H, et al. Shellac as a natural material to structure a liquid oil-based thermo reversible soft matter system[J]. Rsc Advances, 2013, 3(16): 5324-5327. DOI: 10.1039/C3RA40934A.
[55] EMIN Y, EDA K U, CEREN ?. Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel[J]. Journal of the American Oil Chemists' Society, 2021, 98(6)：643-655. DOI: 10.1002/AOCS.12490 .
[56] PATEL A R, BABAAHMADI M, LESAFFER A, et al. Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent[J]. Journal of agricultural and food chemistry, 2015, 63(19): 4862-4869. DOI: 10.1021/acs.jafc.5b01548.
[57] BOANARES D, BUENO A, DE SOUZA A X, et al. Cuticular wax composition contributes to different strategies of foliar water uptake in six plant species from foggy rupestrian grassland in tropical mountains[J]. Phytochemistry, 2021, 190: 112894. DOI: 10.1016/J.PHYTOCHEM.2021.112894.
[58] 孟宗, 李陆茵, 李兴伟, 等. 植物蜡及液态植物油构建油凝胶的物性研究[J]. 中国油脂, 2019, 44(11): 17-22. DOI:CNKI:SUN:ZYZZ.0.2019-11-007.
[59] DOAN C D, TO C M, DE VRIEZE M, et al. Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring[J]. Food Chemistry, 2017, 214: 717-725. DOI: 10.1016/j.foodchem.2016.07.123.
[60] TORO-VAZQUEZ J F, ALONZO-MACIAS M, DIBILDOX-ALVARADO E, et al. The Effect of Tripalmitin Crystallization on the Thermomechanical Properties of Candelilla Wax Organogels[J]. Food Biophysics, 2009, 4(3): 199-212.
DOI: 10.1007/s11483-009-9118-7.
[61] HWANG H S, KIM S, SINGH M, et al. Organogel Formation of Soybean Oil with Waxes[J]. Journal of the American Oil Chemists' Society, 2012, 89(4): 639-647. https://doi.org/10.1007/s11746-011-1953-2.
[62] DASSANAYAKE L S K, KODALI D R, UENO S, et al. Crystallization Kinetics of Organogels Prepared by Rice Bran Wax and Vegetable Oils[J]. Journal of Oleo Science, 2012, 61(1): 1-9. DOI: 10.5650/jos.61.1.
[63] DASSANAYAKE L S K, KODALI D R, UENO S, et al. Physical Properties of Rice Bran Wax in Bulk and Organogels[J]. Journal of the American Oil Chemists' Society, 2009, 86(12): 1163-1173.
[64] DOAN C D, TAVERNIER I, OKURO P K, et al. Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry[J]. Innovative Food Science & Emerging Technologies, 2018, 45: 42-52. DOI: 10.1016/j.ifset.2017.09.023.
[65] TRUJILLO-RAMíREZ D, REYES I, LOBATO-CALLEROS C, et al. Chia seed oil-candelilla wax oleogels structural features and viscoelasticity are enhanced by annealing[J]. LWT, 2022, 153: 112433. DOI: 10.1016/J.LWT.2021.112433.
[66] IWONA S, ANNA ?, MALGORZATA K, et al. Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams[J]. Journal of oleo science, 2021,70(10): 1495-1507. DOI: 10.5650/JOS.ESS21126.
[67] PANG M, CAO L, KANG S, et al. Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides[J]. Foods, 2021, 10(8):1828. DOI: 10.3390/FOODS10081828.
[68] GENARO O, MAYRA A, ZENAIDA S M, et al. Development of Candelilla Wax Oleogels as a Medium of Controlled Release of Phosphorus in an In Vitro Model[J]. Applied Sciences, 2021, 11(9):3815. DOI: 10.3390/APP11093815.
[69] ??üTCü M, ARIFO?LU N, Y?LMAZ E. Storage stability of cod liver oil organogels formed with beeswax and carnauba wax[J]. International Journal of Food Science & Technology, 2015, 50(2): 404-412. DOI: 10.1111/ijfs.12612.
[70] ??üTCü M, Y?LMAZ E. Characterization of Hazelnut Oil Oleogels Prepared with Sunflower and Carnauba Waxes[J]. International Journal of Food Properties, 2015, 18(8): 1741-1755. DOI: 10.1080/10942912.2014.933352.
[71] OH I K, AMOAH C, LIM J, et al. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer[J]. LWT, 2017, 86: 430-437. DOI: 10.1016/j.lwt.2017.08.021.
[72] VIKTORIJA E, RIMANT? V, MICHAIL S, et al. Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2[J]. Journal of texture studies, 2021,52(4): 520-533. DOI: 10.1111/JTXS.12615.
[73] MARILISA A, PAOLO L, LISA C M, et al. Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds[J]. Food Chemistry, 2022, 368:130779.
DOI: 10.1016/J.FOODCHEM.2021.130779.
[74] LI S, WU G, LI X, et al. Roles of gelator type and gelation technology on texture and sensory properties of s prepared with oleogels[J]. Food Chemistry, 2021, 356: 129667. DOI: 10.1016/J.FOODCHEM.2021.129667.
[75] YIFEI S, CHUNHUAN L, ZHAOJUN Z, et al. Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil[J]. Journal of Food Science, 2021, 86(9): 3987-4000.
DOI: 10.1111/1750-3841.15840.
[76] DOAN C D, VAN DE WALLE D, DEWETTINCK K, et al. Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study[J]. Journal of the American Oil Chemists' Society, 2015, 92(6): 801-811. DOI: 10.1007/s11746-015-2737-x.
[77] YANLEI G, MINGHUA L, LI Z, et al. Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat[J]. LWT, 2021, 149. DOI: 10.1016/J.LWT.2021.111986.
[78] JUNGE S, FANG Z, SONG Z, et al. Formation, structural characteristics and physicochemical properties of beeswax oleogels prepared with tea polyphenol loaded gelators[J]. Food & function, 2021, 12(4): 1662-1671. DOI: 10.1039/D0FO02772C.
[79] HWANG H-S, WINKLER-MOSER J K. Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax[J]. Journal of Food Science, 2020, 85(10): 3293-3302. DOI: 10.1111/1750-3841.15444.
[80] VALENTINA C, SOPHIA T, ECKHARD F. Improving the nutritional profile of culinary products: oleogel-based bouillon cubes[J]. Food & function, 2021,12: 7185-7197. DOI: 10.1039/D1FO01589C.
[81] FAYAZ G, GOLI S A H, KADIVAR M. A Novel Propolis Wax-Based Organogel: Effect of Oil Type on Its Formation, Crystal Structure and Thermal Properties[J]. Journal of the American Oil Chemists' Society, 2017, 94(1): 47-55.DOI: 10.1007/s11746-016-2915-5.
[82] 丁利杰,张虹,李胜,毕艳兰,徐学兵.利用蜂蜡-米糠蜡制备大豆油凝胶油[J].食品科学,2021,42(22):77-84.
[83] 杨帅帅, 杨国龙, 刘伟, 等. 棕榈酸单甘酯-巴西棕榈蜡大豆油凝胶热性质及结晶动力学研究[J]. 河南工业大学学报(自然科学版), 2020, 41(05): 9-15+30. DOI:10.16433/j.1673-2383.2020.05.002.
[84] OKURO P K, TAVERNIER I, BIN SINTANG M D, et al. Synergistic interactions between lecithin and fruit wax in oleogel formation[J]. Food & Function, 2018, 9(3): 1755-1767. DOI: 10.1039/c7fo01775h.
[85] KHIABANI A A, TABIBIAZAR M, ROUFEGARINEJAD L, et al. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger[J]. Food Chemistry, 2020, 333:127446.
DOI: 10.1016/j.foodchem.2020.127446.
[86] PU?CA? A, MURE?AN A, RANGA F, et al. Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel[J]. Processes, 2020, 8(11):1412. DOI: 10.3390/pr8111412
[87] GAO Y, WU S. Development and evaluation of a novel oleogel system based on starch–water–wax–oil[J]. Food & Function, 2020, 11(9): 7727-7735. DOI:10.1039/d0fo01785j.
[88] JUNG D, OH I, LEE J, et al. Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance[J]. LWT, 2020, 125: 109194. DOI:10.1016/j.lwt.2020.109194.
[89] GRAVELLE A J, BLACH C, WEISS J, et al. Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system[J]. European Journal of Lipid Science and Technology, 2017, 119(11): 1700069.
DOI: 10.1002/ejlt.201700069.
[90] 刘春环. 天然蜡调控油脂结晶及O/W乳液部分聚结的机制研究[D].无锡:江南大学, 2021:12.
[91] 张华丹, 张玲云, 周静, 等. 基于三种植物蜡构建大黄鱼鱼油凝胶体系及其微观结构的研究[J]. 食品与发酵工业,2021: 1-11. DOI:10.13995/j.cnki.11-1802/ts.027380.
[92] SATO K. Crystallization behaviour of fats and lipids — a review[J]. Chemical Engineering Science, 2001, 56(7): 2255-2265. DOI: 10.1016/S0009-2509(00)00458-9.
[93] 王筠钠, 李妍, 李扬,等. 乳脂肪结晶机理研究进展[J]. 中国食品学报, 2019, 19(11): 286-295. DOI:10.16429/j.1009-7848.2019.11.036.
[94] 汪鸿, 孙立斌, 张亮,等. 小烛树蜡油脂凝胶的性质及作用机理研究[J]. 中国粮油学报, 2021, 36(06): 91-95.
[95] MORALES-RUEDA J A, DIBILDOX-ALVARADO E, CHARó-ALONSO M A, et al. Rheological Properties of Candelilla Wax and Dotriacontane Organogels Measured with a True-Gap System[J]. Journal of the American Oil Chemists' Society, 2009, 86(8): 765-772. DOI10.1007/s11746-009-1414-3.
[96] GRAVELLE A J, DAVIDOVICH-PINHAS M, ZETZL A K, et al. Influence of solvent quality on the mechanical strength of ethylcellulose oleogels[J]. Carbohydrate Polymers, 2016, 135: 169-179. DOI: 10.1016/j.carbpol.2015.08.050.
[97] Y?LMAZ E, ??üTCü M. Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride[J]. Journal of the American Oil Chemists' Society, 2014, 91(6): 1007-1017. DOI:10.1007/s11746-014-2434-1.
[98] LI L, TAHA A, GENG M, et al. Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis[J]. Ultrasonics Sonochemistry, 2021, 79: 105762.
DOI: 10.1016/J.ULTSONCH.2021.105762.
[99] BUITIMEA-CANTúA G V, SERNA-SALDíVAR S O, PéREZ-CARRILLO E, et al. Effect of quality of carnauba wax (Copernica cerífera) on microstructure, textural, and rheological properties of soybean oil-based organogels[J]. LWT, 2021, 136: 110267. DOI: 10.1016/j.lwt.2020.110267.
[100] HWANG H-S, KIM S, EVANS K O, et al. Morphology and networks of sunflower wax crystals in soybean oil organogel[J]. Food Structure, 2015, 5: 10-20. DOI: 10.1016/j.foostr.2015.04.002.
[101] EDMUND DANIEL C, MARANGONI A G. Organogels: An Alternative Edible Oil-Structuring Method[J]. Journal of the American Oil Chemists' Society, 2012, 89(5): 749-780. DO:I10.1007/s11746-012-2049-3.
[102] ROGERS M A, WRIGHT A J, MARANGONI A G. Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils[J]. Soft Matter, 2008, 4(7): 1483-1490. DOI: 10.1039/B803299H.
[103] TRUJILLO-RAMíREZ D, LOBATO-CALLEROS C, JAIME VERNON-CARTER E, et al. Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels[J]. Food Research International, 2019, 119: 829-838. DOI: 10.1016/j.foodres.2018.10.066.
[104] 史逸飞. 天然蜡基凝胶油脂的构建及应用研究[D].无锡:江南大学, 2021:49-50. DOI:10.27169/d.cnki.gwqgu.2021.000833.
[105] JANA S, MARTINI S. Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils[J]. Journal of agricultural and food chemistry, 2014, 62(41): 10192-10202. DOI: 10.1021/jf503393h.
[106] BLAKE A I, MARANGONI A G. The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks[J]. Food Biophysics, 2015, 10(4): 403-415. DOI: 10.1007/s11483-015-9398-z.
[107] 司昀灵, 胡招龙, 邹立强, 等. 单甘酯与蜂蜡复配制备五步蛇蛇油基凝胶油的研究[J]. 中国油脂, 2019, 44(07): 147-152. DOI:CNKI:SUN:ZYZZ.0.2019-07-033.
[108] HAN L-J, LI L, ZHAO L, et al. Rheological properties of organogels developed by sitosterol and lecithin[J]. Food Research International, 2013, 53(1): 42-48. DOI: 10.1016/j.foodres.2013.03.039.
[109] CHOPIN-DOROTEO M, MORALES-RUEDA J A, DIBILDOX-ALVARADO E, et al. The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax–Tripalmitin Organogels[J]. Food Biophysics, 2011, 6(3): 359-376. DOI: 10.1007/s11483-011-9212-5.
[110] TORO-VAZQUEZ J F, MORALES-RUEDA J A, DIBILDOX-ALVARADO E, et al. Thermal and Textural Properties of Organogels Developed by Candelilla Wax in Safflower Oil[J]. Journal of the American Oil Chemists' Society, 2007, 84(11): 989-1000. DOI: 10.1007/s11746-007-1139-0.
[111] UENO S, MINATO A, SETO H, et al. Synchrotron Radiation X-ray Diffraction Study of Liquid Crystal Formation and Polymorphic Crystallization of SOS (sn-1,3-Distearoyl-2-oleoyl Glycerol)[J]. The Journal of Physical Chemistry B, 1997, 101(35): 6847-6854. DOI: 10.1021/jp9715639.
[112] STORTZ T A, MARANGONI A G. The replacement for petrolatum: thixotropic ethylcellulose oleogels in triglyceride oils[J]. Green Chemistry, 2014, 16(6): 3064-3070. DOI:10.1039/c4gc00052h.
[113] QI W, ZHANG Z, WU T. Encapsulation of β-carotene in oleogel-in-water Pickering emulsion with improved stability and bioaccessibility[J]. International Journal of Biological Macromolecules, 2020, 164: 1432-1442.
DOI: 10.1016/j.ijbiomac.2020.07.227.
[114] LEE M C, JIANG X, BRENNA J T, et al. Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil[J]. Food & Function, 2018, 9(11): 5598-5606. DOI: 10.1039/c8fo01446a.
[115] PATEL A R. CHAPTER 1 Oil Structuring: Concepts, Overview and Future Perspectives [M]. Edible Oil Structuring: Concepts, Methods and Applications. The Royal Society of Chemistry. 2018: 1-22.
[116] TEODORO DA SILVA T L, FERNANDES G D, ARELLANO D B. Development of reduced saturated fat fillings using multicomponent oleogels[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,2021,98(11): 1069-1082. DOI: 10.1002/AOCS.12527.
[117] HWANG H-S, SINGH M, LEE S. Properties of s Made with Natural Wax–Vegetable Oil Organogels[J]. Journal of Food Science, 2016, 81(5): C1045-C1054. DOI:10.1111/1750-3841.13279.
[118] MERT B, DEMIRKESEN I. Reducing saturated fat with oleogel/shortening blends in a baked product[J]. Food Chemistry, 2016, 199: 809-816. DOI: 10.1016/j.foodchem.2015.12.087.
[119] KIM J Y, LIM J, LEE J, et al. Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization[J]. Journal of Food Science, 2017, 82(2): 445-452.
DOI: 10.1111/1750-3841.13583.
[120] DEMIRKESEN I, MERT B. Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products[J]. Journal of the American Oil Chemists' Society, 2019, 96(5): 545-554. DOI10.1002/aocs.12195.
[121] LIM J, JEONG S, LEE J, et al. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods[J]. Journal of the Science of Food and Agriculture, 2017, 97(11): 3727-3732.
DOI: 10.1002/jsfa.8235.
[122] FAYAZ G, GOLI S A H, KADIVAR M, et al. Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread[J]. LWT, 2017, 86: 523-529.
DOI: 10.1016/j.lwt.2017.08.036.
[123] DOAN C D, PATEL A R, TAVERNIER I, et al. The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings[J]. European Journal of Lipid Science and Technology, 2016, 118(12): 1903-1914. DOI:10.1002/ejlt.201500172.
[124] KYUNGWON M, KYEONGOK C, SUNGMIN J, et al. Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat[J]. Foods (Basel, Switzerland), 2021, 10(6): 1351-1351.
DOI: 10.3390/FOODS10061351.
[125] BEMER H L, LIMBAUGH M, CRAMER E D, et al. Vegetable organogels incorporation in cream cheese products[J]. Food Research International, 2016, 85: 67-75. DOI: 10.1016/j.foodres.2016.04.016.
[126] HUANG H, HALLINAN R, MALEKY F. Comparison of different oleogels in processed cheese products formulation[J]. International Journal of Food Science & Technology, 2018, 53(11): 2525-2534. DOI: 10.1111/ijfs.13846.
[127] 孟宗, 张梦蕾, 刘元法. 葵花籽油基油凝胶在面包及冰淇淋产品中的应用研究[J]. 中国油脂, 2019, 44(12): 154-160. DOI:CNKI:SUN:ZYZZ.0.2019-12-030.
[128] 刘日斌, 朱建华, 叶俊, 等. 葵花籽油凝胶油的制备及其在冰淇淋中的应用[J]. 中国油脂, 2018, 43(01): 107-11+30.
[129] PINTADO T, COFRADES S. Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer[J]. Foods, 2020, 9(6): 830.
DOI: 10.3390/foods9060830.
[130] GóMEZ-ESTACA J, HERRERO A M, HERRANZ B, et al. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid patés development[J]. Food Hydrocolloids, 2019, 87: 960-969. DOI:10.1016/j.foodhyd.2018.09.029.
[131] WOLFER T L, ACEVEDO N C, PRUSA K J, et al. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax[J]. Meat Science, 2018, 145: 352-362. DOI: 10.1016/j.meatsci.2018.07.012.
[132] MOGHTADAEI M, SOLTANIZADEH N, GOLI S A H. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger[J]. Food Research International, 2018, 108: 368-377.
DOI: 10.1016/j.foodres.2018.03.051.
[133] KHIABANI A A, TABIBIAZAR M, ROUFEGARINEJAD L, et al. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger[J]. Food Chemistry, 2020, 333:127446.
DOI: 10.1016/j.foodchem.2020.127446.
[134] HWANG H-S, FHANER M, WINKLER-MOSER J K, et al. Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil[J]. European Journal of Lipid Science and Technology, 2018, 120(5): 1700378.
DOI: 10.1002/ejlt.201700378.
[135] LIM J, JEONG S, OH I K, et al. Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles[J]. LWT, 2017, 84: 788-794. DOI: 10.1016/j.lwt.2017.06.054.
[136] ALVAREZ-RAMIREZ J, VERNON-CARTER E J, CARRERA-TARELA Y, et al. Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread[J]. LWT, 2020, 130: 109701. DOI:10.1016/j.lwt.2020.109701.
[137] DA SILVA T L T, CHAVES K F, FERNANDES G D, et al. Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology[J]. Journal of the American Oil Chemists' Society, 2018, 95(6): 673-685. DOI: 10.1002/aocs.12074.
[138] FAYAZ G, GOLI S A H, KADIVAR M, et al. Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture[J]. European Journal of Lipid Science and Technology, 2017, 119(10): 1700032. DOI:10.1002/ejlt.201700032.
[139] DOAN C D, TAVERNIER I, DANTHINE S, et al. Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil[J]. Journal of the Science of Food and Agriculture, 2018, 98(3): 1042-1051. DOI: 10.1002/jsfa.8553.
[140] QI W, LI T, ZHANG Z, et al. Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals[J]. Food Hydrocolloids, 2021, 110. DOI: 10.1016/j.foodhyd.2020.106206.
[141] NAKTINIEN? M, EISINAIT? V, KER?IEN? M, et al. Emulsification and gelation as a tool for iron encapsulation in food-grade systems[J]. LWT, 2021, 149: 111895. DOI: 10.1016/J.LWT.2021.111895.
[142] CALLIGARIS S, ALONGI M, LUCCI P, et al. Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels[J]. Food Chemistry, 2020, 314. DOI: 10.1016/j.foodchem.2019.126146.
[143] SINGH A, AUZANNEAU F I, ROGERS M A. Advances in edible oleogel technologies – A decade in review[J]. Food Research International, 2017, 97: 307-317. DOI:10.1016/j.foodres.2017.04.022.
[144] MARTINS A J, CERQUEIRA M A, CUNHA R L, et al. Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability[J]. Food & Function, 2017, 8(11): 4241-4250. DOI: 10.1039/c7fo00953d.
[145] KYUNGWON M, KYEONGOK C, SUNGMIN J, et al. Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat[J]. Foods, 2021, 10(6):1351. DOI: 10.3390/FOODS10061351.
[146] QIAOMEI Z, JIANBIAO G, LIJUN H, et al. Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery[J]. Food chemistry, 2021, 365:130419. DOI: 10.1016/J.FOODCHEM.2021.130419.
[147] QI W, ZHANG Z, WU T. Encapsulation of β-carotene in oleogel-in-water Pickering emulsion with improved stability and bioaccessibility[J]. International Journal of Biological Macromolecules, 2020, 164: 1432-1442.
DOI: 10.1016/j.ijbiomac.2020.07.227.
[148] CALLIGARIS S, ALONGI M, LUCCI P, et al. Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels[J]. Food Chemistry, 2020, 314. DOI: 10.1016/j.foodchem.2019.126146.
[149] NAKTINIEN? M, EISINAIT? V, KER?IEN? M, et al. Emulsification and gelation as a tool for iron encapsulation in food-grade systems[J]. LWT, 2021, 149: 111895. DOI: 10.1016/J.LWT.2021.111895.
[150] YASAMIN S, HOSSEIN G S A, ATEFE S, et al. Wax‐based delivery systems: Preparation, characterization, and food applications[J]. Comprehensive Reviews in Food Science and Food Safety, 2020, 19(6): 2994-3030. DOI:10.1111/1541-4337.12614.