Abstract: In this study, the key factors affecting the physical and chemical properties of beeswax oleogels and margarine based on beeswax oleogels were explored. Oleogels were prepared using corn oil as the oil phase and beeswax as the oleogelator, and different small-molecular-mass emulsifiers (Span 40, lecithin), and were mixed with water and emulsified to prepare margarine. The oil-holding capacity of the two oleogels were over 95%, suggesting good oil-holding capacity. Emulsifier concentration and storage temperature affected the hardness of oleogels. With the increase in emulsifier concentration and the decrease in storage temperature, the hardness of oleogels decreased. Considering the texture characteristics and oil-holding capacity of beeswax oleogels, the beeswax oleogel with 1% emulsifier under cold storage conditions had the best comprehensive properties. Besides, emulsifier concentration and storage temperature also had an impact on the rheological properties of margarine: with the increase in emulsifier concentration and the decrease in storage temperature, the viscoelasticity and stability of margarine was enhanced. In addition, the addition of emulsifier greatly improved the water-holding capacity of margarine. Overall, the margarine with 2% emulsifier under cold storage conditions had the best comprehensive properties. The oleogels and margarine prepared in this study could be used as good substitutes for butter and cream to provide consumers with healthier food ingredients.

Key words: beeswax; emulsifier; margarine; oleogel; rheological characteristics