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    Development and characterisation of olive oil based spreads containing different seasonings
    (Innovhub Ssi-Area Ssog, 2023) Ogutcu, Mustafa; Albayrak, Elif (Dincer); Cokay, Hatice; Yakar, Emin
    The main objective of the present study was to produce olive oil-based table spreads enriched with different spices by using the organogel technique and to investigate the effect of spices on the oleogel network formed by the self-assembly of natural waxes. For that reason, the oleogels were prepared with sunflower wax, beeswax and shellac wax, and enriched with poppy seeds, thyme, lemon peel, mint, and their physico-chemical, thermal, textural and structural properties were determined. In order to determine the storage stability, peroxide, acid and colour values were monitored during 90 days of storage at +4 degrees C. The sunflower oleogels with and without additives had higher oil binding capacity, firmness and stickiness values than the beeswax and shellac wax oleogels. The sunflower and shellac wax oleogels had peaks around 3.70 and 4.10 A that indicated presence of beta prime polymorphic form. Both enriched and plain oleogels prepared with sunflower wax remained stable even at the end of the storage period at 5% wax addition level. Similar results were observed in the beeswax and shellac wax oleogels without spices. Particularly, the oil-binding capacity, stability, firmness and stickiness values of the oleogels were influenced by spice addition. In conclusion, sunflower wax was found to be more suitable than beeswax and shellac wax for the formation of oleogels with additives, such as spices, at 5% wax addition level.