Characterization of Hazelnut Oil Oleogels Prepared with Sunflower and Carnauba Waxes

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T21:01:46Z
dc.date.available2025-01-27T21:01:46Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey [112O038, FA 1001]
dc.description.sponsorshipThis research is funded by the Scientific and Technical Council (TUBITAK) of Turkey as the COST 112O038 project within COST FA 1001 Action. The authors are grateful for the support.
dc.identifier.doi10.1080/10942912.2014.933352
dc.identifier.endpage1755
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue8
dc.identifier.scopus2-s2.0-84929206822
dc.identifier.scopusqualityQ2
dc.identifier.startpage1741
dc.identifier.urihttps://doi.org/10.1080/10942912.2014.933352
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27184
dc.identifier.volume18
dc.identifier.wosWOS:000355244900011
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSunflower wax
dc.subjectX-ray diffraction, Storage
dc.subjectHazelnut oil
dc.subjectOleogel
dc.subjectCarnauba wax
dc.titleCharacterization of Hazelnut Oil Oleogels Prepared with Sunflower and Carnauba Waxes
dc.typeArticle

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