Structure, Rheological and Sensory Properties of Some Animal Wax Based Oleogels

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorUslu, Eda Keskin
dc.contributor.authorToksoz, Buse
dc.date.accessioned2025-01-27T20:49:34Z
dc.date.available2025-01-27T20:49:34Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study was aimed to prepare oleogels of whale spermaceti wax (WsWO) and lanolin wax (LnWO), and to compare them with well-known animal wax oleogels of shellac (ShWO) and beeswax (BsWO). WsWO, ShWO and BsWO were prepared at 5% (why) organogelator addition level, while LnWO was necessarily prepared at its minimum gelling concentration (C*) of 30% (w/w) addition level. All oleogels were posed high oil binding capacity and thermal reversibility. Melting peak temperatures were ordered as ShWO > BsWO > WsWO > LnWO by calorimetry. X-ray diffraction patterns indicated the presence of both Wand p type polymorphs, together with needle-like crystal morphology. Rheological analyses indicated that the stiffness of the gels were ordered as BsWO > WsWO > LnWO > ShWO. All showed good thixotropy, and thermal stability until 40 degrees C (ShWO until 80 degrees C). Finally, the sensory descriptive analysis indicated that LnWO had distinct negative sheep odor, but WsWO was quite similar to BsWO. Overall, LnWO determined to be not proper for food applications, but WsWO was shown to be a suitable oleogel for food applications.
dc.description.sponsorshipScientific and Technical Council of Turkey(TUBITAK) [2170094]
dc.description.sponsorshipThis research is funded by the Scientific and Technical Council of Turkey(TUBITAK) with the Research Project No: 2170094. We gracefully thank the support.
dc.identifier.doi10.5650/jos.ess20081
dc.identifier.endpage1329
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue10
dc.identifier.pmid32908094
dc.identifier.scopus2-s2.0-85092219401
dc.identifier.scopusqualityQ3
dc.identifier.startpage1317
dc.identifier.urihttps://doi.org/10.5650/jos.ess20081
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25228
dc.identifier.volume69
dc.identifier.wosWOS:000582396400016
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherJapan Oil Chemists Soc
dc.relation.ispartofJournal of Oleo Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectanimal-based wax
dc.subjectwhale spermaceti wax
dc.subjectoleogel
dc.subjectrheology
dc.subjectsensory
dc.subjectfood
dc.titleStructure, Rheological and Sensory Properties of Some Animal Wax Based Oleogels
dc.typeArticle

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