Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorArifoglu, Nazan
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:27:10Z
dc.date.available2025-01-27T20:27:10Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractVirgin 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.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey [COST 112O038, COST FA 1001 Action]
dc.description.sponsorshipThis research was 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.doi10.1007/s11746-015-2615-6
dc.identifier.endpage471
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84925649980
dc.identifier.scopusqualityQ2
dc.identifier.startpage459
dc.identifier.urihttps://doi.org/10.1007/s11746-015-2615-6
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22603
dc.identifier.volume92
dc.identifier.wosWOS:000351587400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectVirgin olive oil
dc.subjectBeeswax
dc.subjectOleogel
dc.subjectEmulsion
dc.subjectX-ray diffraction
dc.subjectStorage
dc.subjectStability
dc.titlePreparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products
dc.typeArticle

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