Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

[en] Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons – HCs, free fatty acids – FFAs, free fatty alcohols – FALs and wax esters – WEs) of natural waxes were analyzed using HPLC–ELSD and GC–MS followed by evaluation of their oil structuring properties. The gel strength, including the average storage modulus and oscillation yield stress, displayed a negative correlation with FALs and a positive correlation with HCs, FFAs and WEs. The components dictating the gel strength are HCs, FFAs and WEs in a descending order of importance. The consistency of the oleogels increased with the increasing amount of FFAs and HCs and the decreasing amount of WEs and FALs. The presence of more WEs results in a strong but brittle gel with a high initial flow yield stress. We believe these results might be useful in selecting the right waxes to combine in certain fat-based food products.

Disciplines :

Food science

Author, co-author :

Doan, Chi Diem

To, Chak Ming

De Vrieze, Mike

Lynen, Frederic

Danthine, Sabine ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Brown, Allison

Dewettinck, Koen

Patel, Ashok R.

Language :

English

Title :

Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

Publication date :

2017

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier Science, Oxford, United Kingdom

Special issue title :

214

Volume :

214

Pages :

717-725

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

http://dx.doi.org/10.1016/j.foodchem.2016.07.123

Available on ORBi :

since 03 October 2016

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Scopus citations^®

175

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168

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116

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