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    Öğe
    OPTIMIZATION OF WAX ADDITION LEVEL IN SUNFLOWER OIL OLEOGELS VIA RESPONSE SURFACE METHODOLOGY
    (2023) Öğütcü, Mustafa; Albayrak, Elif; Karabayır, Elif Sultan
    In this study, oleogels were produced with a wax mixture (sunflower wax, SW; beeswax, BW) instead of single wax in order to reduce the total wax addition level and maintain the optimal properties of the oleogels. The textural and thermal properties were evaluated using the response surface methodology to determine the optimum wax addition level to form a gel with the similar properties to margarine. The firmness values and melting point were dominated by SW levels in the wax mixture. The XRD patterns showed that all of the samples had the ?? polymorphic form. The optimization results showed that oleogel prepared with 0.20%-SW and 2.80%-BW had lowest melting peak (46.42 °C). In conclusion, using a wax mixture instead of single wax type, a structurally stable gel with a lower melting point could be formed at a lower wax addition level.
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    Öğe
    Rapid identification of organogelator types in oleogel using a near-infrared spectroscopy-based SIMCA model
    (Wiley, 2025) Ayvaz, Huseyin; Albayrak, Elif; Ogutcu, Mustafa
    This research explores the potential of near-infrared (NIR) spectroscopy together with Soft Independent Modeling of Class Analogy (SIMCA), a chemometric approach, to promptly identify gelators in oleogels. Formulations of oleogels involved using diverse gelators such as beeswax, carnauba wax, shellac wax, sunflower wax, monoglycerides, and laurel oil as the oil component. Texture analysis, polarized light microscopy (PLM), and X-ray diffraction (XRD) were employed to assess the structural characteristics of the oleogels. These methods unveiled notable differences in the firmness, stickiness, crystalline structure, and crystallinity index based on the type of gelator utilized. Thermal characteristics were evaluated via thermogravimetric analysis (TGA), revealing weight loss ratios and thermal stability changes among the various formulations. The chemometric analysis of NIR spectra led to apparent discriminations among oleogels, demonstrating each gelator's unique structural and thermal characteristics. The SIMCA analysis revealed high classification accuracy, indicating that the technique could be used for quality control and product authentication in the food and cosmetic industries. This study highlights the significance of NIR spectroscopy for analyzing and monitoring oleogel formulations, highlighting its non-destructive, fast, and environmentally friendly nature.