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Öğe Assessment of effects of pomegranate seed oil on egg quality of Japanese (Coturnix coturnix japonica) quail(Innovhub Ssi-Area Ssog, 2020) Ogutcu, Mustafa; Dincer, Elif; Karabayir, AliThe aim of this study was to investigate the effects of pomegranate seed oil on blood parameters and egg quality of Japanese quails (Coturnix coturnix japonica). For this reason, a total of 120 mixed quails at 5-7-day ages were divided into 4 groups (30 quails in each group) and placed in cages. For the feeding study, feed supplemented with 1, 3 and 5% pomegranate seed oil and control feed with no oil addition were prepared, the trial lasted 12 weeks. Quail blood parameters, egg quality characteristics, fatty acid composition, mineral compositions and combustion energy values were determined. The supplementation of pomegranate seed oil in quail feed did not affect the physical quality parameters of the eggs significantly. The total saturated fatty acids and polyunsaturated fatty acids increased, while the monounsaturated fatty acids and total unsaturated fatty acids decreased. These results clearly demonstrated that supplementation of the quail diet with pomegranate seed oil increased total amount of CLnA and n-6 fatty acids in egg.Öğe Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels(Japan Oil Chemists Soc, 2015) Yılmaz, Emin; Ogutcu, Mustafa; Arifoglu, NazanIn this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4 degrees C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.Öğe Characterization of Hazelnut Oil Oleogels Prepared with Sunflower and Carnauba Waxes(Taylor & Francis Inc, 2015) Ogutcu, Mustafa; Yılmaz, EminIn this study, hazelnut oil oleogels prepared with sunflower wax and carnauba wax were analyzed and compared with a commercial shortening. Oil binding capacities of sunflower wax oleogels were higher than 99%, while carnauba wax had a maximum value of 97.6% for 10% addition level. At 3% addition level of carnauba wax, no gel developed. The crystal formation time of sunflower wax was shorter. Although the highest (8.5%) solid fat content was observed in the 10% carnauba wax containing oleogel (HC10) sample, it was 30.4% in the commercial shortening sample at 20 degrees C. The peak melting temperature of commercial shortening was 52.3 degrees C, and among all organogels, sunflower wax oleogel at 3% addition level had the closest value (58.4 degrees C). The melting enthalpies of the oleogels ranged from 4.3 to 20.3 J/g, while it was 10.9 J/g for the commercial shortening sample. The firmness and stickiness values in the oleogel samples were lower than that of commercial shortening sample. On the other hand, there was no significant change of firmness and stickiness during storage, indicating good stability (p <= 0.001). Especially the sunflower wax oleogels were very homogenous and smooth in structure. The polarized light microscopy pictures revealed needle-like crystals for sunflower wax and aggregate-like crystals for carnauba wax oleogels. The x-ray diffraction measurements of the crystals showed the beta ' types of the polymorphic structures. Furthermore, the oleogels were very stable against oxidation during the storage period. Hazelnut oil organogels prepared with sunflower wax can be good source material for shortening or margarine-like products.Öğe Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine(Wiley, 2014) Yılmaz, Emin; Ogutcu, MustafaThe purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 degrees C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X-ray diffraction peaks, approximately 3.70 and 4.10 angstrom were similar to beta' polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.Öğe Comparison of the Pomegranate Seed Oil Organogels of Carnauba Wax and Monoglyceride(Wiley, 2015) Ogutcu, Mustafa; Yılmaz, EminThe aims of this study were to prepare organogels from pomegranate seed oil (PO) with carnauba wax (CW) and monoglyceride (MG), compare the organogels with a commercial margarine (CM) and evaluate 3 months storage stability. At 3% organogelator addition, no gels were formed, while at 7 and 10% additions, the oil binding capacities increased and were always higher in CW organogels, with crystal formation times of 8.0 to 14.0 min. Solid fat content (SFC) of the CW organogels varied between 2.96 and 8.71% at 20 degrees C, while MG gels had 2.89-9.43%, and CM had 29.73% SFC. The peak melting temperatures of the CW organogels ranged from 74.73 to 75.74 degrees C and MG organogels ranged from 11.09 to 50.63 degrees C, whereas CM product exhibited 45.92 degrees C peak melting temperature. The hardness of CW organogels was higher than that of MG organogels. The organogels showed potential as spreadable products. (c) 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41343.Öğe COMPARISON OF THE VIRGIN OLIVE OILS PRODUCED IN DIFFERENT REGIONS OF TURKEY(Wiley, 2009) Ogutcu, Mustafa; Yılmaz, EminVirgin olive oils from different regions of Turkey were collected and analyzed. The total phenolics and antioxidant capacity of the samples ranged from 30.26 to 208.61 mg gallic acid/kg and 0.60 to 5.61 Trolox equivalents/kg, respectively. Free acidity (0.44-7.31% oleic acid), peroxide value (6.83-39.60 meq O-2/kg), total volatiles (0.11-0.37%), viscosity (65.50-85.40 cP), K-232 value (1.30-2.54), K-270 value (0.08-0.30), refractive index (1.470) and descriptive sensory properties of the samples were also measured. The multidimensional scaling (MDS) analysis indicated that positive and negative attributes classification of the olive oil sensory defining terms were mostly the case, and total phenolics content by itself may be a useful classification index. Also, MDS maps showed that the samples from Southeastern and Aegean regions are closer, while others are separate from each other.Öğe Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques(Wiley, 2012) Ogutcu, Mustafa; Aydeniz, Buket; Buyukcan, Mehmet Burak; Yılmaz, EminA rapid method for the determination of some important physicochemical properties in frying oils has been developed. Partial least square regression (PLS) calibration models were applied to the physicochemical parameters and near infrared spectroscopy (NIR) spectral data. PLS regression was used to find the NIR region and the data pre-processing method that give the best prediction of the chemical parameters. Calibration and validation were appropriated by leave one out cross validation and test set validation techniques for predicting free fatty acids (FFA), total polar materials (cTPM; measured by chromatographic method and iTPM measured by an instrumental method), viscosity and smoke point of the frying oil samples. For PLS models using the cross validation techniques, the best correlations (r) between NIR predicted data and the standard method data for iTPM in oils were 93.79 and root mean square error of prediction (RMSEP) values were 5.53. For PLS models using the test set validation techniques, the best correlations (r) between NIR predicted data and standard method data for FFA, cTPM, viscosity and smoke point in oils were 92.58, 94.61, 81.95 and 84.07 and RMSEP values were 0.121, 3.96, 22.30 and 8.74, respectively. In conclusion, NIR technique with chemometric analysis was found very effective in predicting frying oil quality changes.Öğe Development and characterisation of olive oil based spreads containing different seasonings(Innovhub Ssi-Area Ssog, 2023) Ogutcu, Mustafa; Albayrak, Elif (Dincer); Cokay, Hatice; Yakar, EminThe 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.Öğe Effect of Disinfectant Added Drinking Water on the Growth Performance of Different Hen Strains(Zoological Soc Pakistan, 2018) Karabayir, Ali; Arifoglu, Nazan; Ogutcu, MustafaThe effect of disinfectant (2% Halamid, N-Chloro-Paratoluenesulphonamide trihydrate) addition into drinking water on the growth performance of three different chicken strains, Plymouth Rock, Australorp and Village (local mix-breed village chickens) was evaluated in the present study. Supplementation of disinfectant clearly improved the microbiological quality of chicken drinking water, by reducing the total bacteria, coliform and E.coli counts. On the other hand, disinfectant addition decreased feed and water intake of all chicken strains. Furthermore, the results revealed that feed and water intake was strain dependent. Lower feed conversion ratio was observed for chickens provided with disinfectant supplemented drinking water. When considering the live weight gain (LWG) monitored through the 10-week trial, it was found out that the live weight gain of the Australorp and Village strains were negatively affected by disinfectant addition, while the live weight gain of the Plymouth strain was not affected by addition of disinfectant. In the present study, it was shown that addition of disinfectant clearly improved the microbiological quality of drinking water, while the response of different chicken strains to disinfectant addition may vary.Öğe INFLUENCE OF DISINFECTANT ADDED TO DRINKING WATER ON QUAIL GROWTH PERFORMANCE AND EGG QUALITY(Parlar Scientific Publications (P S P), 2018) Karabayir, Ali; Ogutcu, Mustafa; Arifoglu, NazanIn the present study, the effect of disinfectant addition into drinking water on quail (Coturnix coturnix japonica) growth performance, egg quality, and water quality parameters was investigated. Drinking water quality was positively affected by addition of disinfectant (sodium N-chloro-p-toluenesulfonamide trihydrate). Microbial load of drinking water was reduced by disinfectant addition. Feed intake of the quails provided with disinfected drinking water was lower, while water intake and live weight gain was similar between the trial groups. Quail egg quality was affected by addition of disinfectant. The eggs of the quails provided disinfected drinking water had lower egg weight, shell strength and thickness, but the protein and mineral composition was not affected by disinfectant addition. The Haugh units of the eggs of the quails provided with disinfected water were higher, thus these types of eggs could be readily more suitable for the bakery industry. It can be concluded that addition of disinfectant into quail drinking water may improve the status and egg quality of quails.Öğe Influence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels(Wiley, 2015) Ogutcu, Mustafa; Yılmaz, Emin; Guneser, OnurIn this study, virgin olive oil (VOO) organogels were produced with beeswax (BW) and sunflower wax (SW) and enriched with beta-carotene, vitamin D-3 and E as well as aromatized with strawberry, banana, and butter aromas. The physicochemical, thermal, structural, and sensorial properties of the fresh organogel samples were determined. The peroxide values, antioxidant activities, firmness, and volatile compositions of the fresh samples and those stored for 3 months were also determined. The organogels were not only stable, uniform, and homogenous during the storage period but also the added components did not affect the organogel properties. The panel defined three appearance, four texture, three mouthfeel, four aroma, and four flavor terms to describe the organogels sensorially. Moreover, the added aroma (banana, strawberry, and diacetyl-butter) components of the fresh and stored organogels were quantified by GC/MS-SPME. In conclusion, these results demonstrated that beeswax and sunflower wax are very suitable to preserve the aromatic characteristics of these types of spreadable products.Öğe Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception(Royal Soc Chemistry, 2015) Yılmaz, Emin; Ogutcu, MustafaTable spreads are one of the fundamental ingredients of human diets. Generally, butter and margarine are the most preferred spread products among others. Moreover, these products have some disadvantages such as high saturated fatty acids contents and the presence of trans fatty acids. In this study, virgin olive oil and hazelnut oil oleogels were prepared with beeswax and sunflower wax, while the hazelnut oil oleogels were aromatized with diacetyl. For the reason stated above, the first purpose of this study was to test the sensory properties and consumer acceptance of virgin olive oil when prepared as a spreadable fat in oleogel form. The second purpose was to determine how the hazelnut oil oleogels would be received as a butter alternative by the sensory and consumer tests as well. The results revealed that both types of oleogels are structurally and thermally suitable as alternative products. For the first time in the literature, these oleogels were described by a panel with thirteen sensory definition terms (hardness, spreadability, liquefaction, grassy, milky, rancid, fatty, sweet, salty, waxy, grittiness, cooling and mouth coating). Hedonic attributes (appearance, odor, flavor, spreadability) tested by the consumers proved that these oleogel products have potential as spread and/or butter alternatives. In the consumer survey study, one of the striking results indicated that more than 50% of the consumers would buy or try once, then decide to buy the oleogel products. In conclusion, these oleogels can be used as spreads or butter alternatives.Öğe Optimization of organogels prepared with turpentine oil and wax mixtures via response surface methodology and determination of vaporization kinetic parameters(Wiley, 2024) Ogutcu, Mustafa; Albayrak, Elif Dincer; Toklucu, Aysegul KircaBACKGROUNDThe main aim of the study is to investigate the thermal, textural and vaporization behaviors of turpentine oil (representing essential oils) organogels prepared with wax mixtures (beeswax, BW; shellac wax, SHW) instead of a single wax. The second aim was to determine the optimum level of wax addition to minimize vaporization of volatiles using response surface methodology.RESULTSBoth weighing and thermogravimetric analyses showed that when the total wax concentration increased, the vaporization was decelerated. The variation of the hardness and melting point values depended on both wax types and amounts in the mixtures. Additionally, the kinetics of the vaporization of the volatile compounds at 37 degrees C were evaluated, and both first- and second-order reaction kinetic models fitted well for the vaporization with R2 values of 0.96-0.99. The organogelation increased the thermal stability and limited the release of volatiles. The multiple response optimization results showed that the melting point, the reaction rate constant and the weight loss of the organogels produced with 24.43% BW and 17.68% SHW were 44.40 degrees C, 4.00 x 10-3 day-1 and 30.02%, respectively.CONCLUSIONAs a result, essential oil organogels produced with a wax mixture instead of a single wax can provide controlled release of volatiles as well as tailored texture and melting range. (c) 2024 Society of Chemical Industry.Öğe Physico-chemical, textural, microbial and sensory properties of Turkish Tire meatball(Wiley, 2018) Ogutcu, Mustafa; Gevrek, Selim; Arifoglu, NazanTraditional foods are commonly exposed to imitation and adulteration hence determination of their quality characteristics is important for the protection of the consumers and manufacturers of these products. The goal of this study was to determine the physico-chemical, textural, microbiological and sensorial features of traditional Tire meatball. The moisture, protein, fat, ash and salt contents of the meatballs were in the ranges of 52.42-54.83, 17.57-20.98, 16.41-18.05, 2.58-2.91 and 1.59-2.19, respectively. The firmness and toughness values of the meatballs were 16.13-16.62 N and 10,293.67-11,105.92 g sec, respectively. Major fatty acids were palmitic, stearic and oleic acids. Na, Mg, K, Ca, P, Fe Zn and S were detected in the meatball samples. The common volatile compounds in Tire meatballs were isovaleraldehyde, acetoin, pentan-1-ol, hexanal, heptanal, beta-pinene, 1-octen-3-ol, limonene, nonanal and naphthalene. The main sensory descriptive terms of Tire meatballs were completeness meat odour and barbeque odour, salty flavour and firmness. Practical applications Tire meatball, one of the famous and customary food in Turkey, is known to be produced with minced beef meat, salt and wheat flour. There were previously no studies about Tire meatball quality characteristics. In this study, we aimed to highlight determination of the physico-chemical, textural, microbiological and sensory characteristics of Tire meatball.Öğe Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products(Springer, 2015) Ogutcu, Mustafa; Arifoglu, Nazan; Yılmaz, EminVirgin olive oil and beeswax were used to prepare four oleogel emulsions (EM1-EM4) through simultaneous oleogelation emulsification, and these oleogels were compared with breakfast margarine (BM). The melting temperatures of the oleogel emulsions ranged from 52.29 to 57.52 A degrees C, while it was 40.36 A degrees C for the BM sample. Similarly, the solid fat content (SFC) of the oleogel emulsions was between 3.57 and 3.68 % at 20 A degrees C, and that of BM was 7.70 %. Except the EM3 sample, all oleogel emulsions exhibited mechanical stability. The firmness and stickiness values of the oleogel emulsion samples were lower than those of the BM sample, but they remained almost constant through 90 days of storage. Furthermore, the fine water droplets and needle-like beeswax crystals within the continuous oil phase were stable during the storage. The X-ray diffraction patterns of the samples revealed that the oleogel emulsions contain crystals similar to beta' polymorphs, characterized by a homogenous, smooth and fine texture. The presence of inter and intramolecular hydrogen bonds was proved by Fourier Transform Infrared (FT-IR) measurements. The developed oleogel emulsions were found to be stable in terms of texture, color and oxidation during 90 days of storage. In conclusion, these oleogel emulsion products can be used as margarine/spread stocks.Öğe Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride(Springer, 2014) Yılmaz, Emin; Ogutcu, MustafaThe objectives of this study were to produce and characterize hazelnut oil (HO) organogels with beeswax (BW) and monoglyceride (MG) organogelators. Oil binding capacities of most samples were over 99 %. As the organogelator level increased, crystal formation time decreased, but solid fat content (SFC %) was enhanced. Although the highest SFC was 8.52 % among the organogel samples, it was 30.35 % in the commercial shortening (CS) at 20 A degrees C. The peak melting temperature of CS was 41.86 A degrees C, and almost all organogels had very close values to it. Melting enthalpies of the samples ranged from 0.48 to 13.40 J/g. Firmness and stickiness values of all samples were measured each month during 90 days of storage. There was no important change during storage. The organogels were texturally very stable, and were very homogenous and smooth in structure. Polarized light microscopy pictures revealed needle-like crystals for BW and rosette-like aggregates for MG organogels. The X-ray diffraction measurements of the crystals also showed the difference of the two types. There would be some hydrogen bonding in only MG organogels as predicted from the infrared spectra. The organogels were very stable against oxidation during storage. HO organogels can be used as shortening or margarine-like fat stock.Öğe Rapid identification of organogelator types in oleogel using a near-infrared spectroscopy-based SIMCA model(Wiley, 2025) Ayvaz, Huseyin; Albayrak, Elif; Ogutcu, MustafaThis 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.Öğe Restriction of oil migration in tahini halva via organogelation(Wiley, 2017) Ogutcu, Mustafa; Arifoglu, Nazan; Yılmaz, EminTahini halva is a famous traditional confectionery product mostly consumed in the Middle East, Mediterranean, and Balkan countries, with a continuously rising consumption rates. With the increase in production, problems such as oil migration, causing an unpleasant appearance are emerging especially during prolonged storage of halva products. Thus, in the present study, tahini halva was prepared via organogelation technique with natural organogelators such as sunflower, shellac, and beeswax at different addition levels (1, 3, and 5%) and the effect of these additives on preventing the oil migration was evaluated by comparing with a commercial emulsifier (hydrogenated palm stearine). The evaluation of the physico-chemical, morphological, textural, and sensory properties of the halva samples revealed that sunflower and shellac wax at 3 and 5% addition levels led to a reasonable reduction of the oil migration problem and these products were quite similar with the control sample containing hydrogenated palm stearine. Furthermore, in all samples oil leakage was below 7%. Addition of the natural waxes did not negatively affect the textural and sensory properties of tahini halva. In conclusion, shellac and sunflower wax might be successfully used instead of hydrogenated palm stearine in confectioneries such as tahini halva. Practical applications: Oil migration is one of the major problem in oil based food products such as chocolate, emulsions, fillings, confectionery, and halva. This problem can cause quality and nutritional problems, as well as economical losses in food industry. In this reason, natural waxes were used to prevent oil migration in tahini halva. Tahini halva can be successfully prepared with natural waxes and the textural properties of tahini halva are not negatively affected by addition of natural waxes. Organogelation is effective in restricting oil migration in tahini halva. Natural waxes, sunflower, shellac, and beeswax, may reduce use of hydrogenated food additives as oil stabilizers in halva processing. Natural waxes are at least as effective as hydrogenated palm stearine for improving the oil separation problem in tahini halva.Öğe Sensorial and physico-chemical characterization of virgin olive oils produced in Canakkale(Wiley, 2008) Ogutcu, Mustafa; Mendes, Mehmet; Yılmaz, EminThe objective of the present study was to characterize the virgin olive oils (28 samples from the 2005-06 seasons) produced in the Canakkale region. The total phenolics of the samples ranged from 34.60 to 162.61 mg gallic acid/kg. Similarly, antioxidant capacity was indicated by a range of 0.25-1.66 mmol Trolox equivalent/kg. Samples with a greater antioxidant capacity also had the highest phenolic content. Viscosity of the samples (60.4-66.3 cP) and instrumental color values (L, a*, and b*) were not statistically different among the five counties. Peroxide values of some samples were out of this range, indicating oxidation problems. The sensory quantitative description (QDA) of the appearance, aroma, flavor and mouthfeel of the olive oil samples was using 14 defining terms developed by the panel. Also, a canonical correlation analysis was performed to investigate the relationship between physico-chemical and QDA measurements. The five geographic counties of Canakkale were found to be statistically not different from each other (p > 0.05). All regions had olive oils which were mostly olive-like, grassy, faintly bitter, very yellow and clear with a small amount of green color.Öğe Storage stability of cod liver oil organogels formed with beeswax and carnauba wax(Wiley-Blackwell, 2015) Ogutcu, Mustafa; Arifoglu, Nazan; Yılmaz, EminIn this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in the 10% CW containing sample (8.69%), it was 28.99% in the CM sample at 20 degrees C. The peak melting temperature of CM was 43.70 degrees C, and BW organogel at 3% addition had the closest values (45.42 degrees C). Firmness and stickiness values of the organogels were lower than that of CM sample. No significant change in the texture parameters during storage was detected, indicating good stability. There was no hurdle against oxidation by organogelation during storage. This study has shown that CLO organogels can be suitable spreadable products.
