Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorOgutcu, Mustafa
dc.date.accessioned2025-01-27T20:23:01Z
dc.date.available2025-01-27T20:23:01Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey as the COST [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.
dc.identifier.doi10.1007/s11746-014-2434-1
dc.identifier.endpage1017
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue6
dc.identifier.scopus2-s2.0-84903890851
dc.identifier.scopusqualityQ2
dc.identifier.startpage1007
dc.identifier.urihttps://doi.org/10.1007/s11746-014-2434-1
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22098
dc.identifier.volume91
dc.identifier.wosWOS:000336404000013
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.subjectHazelnut oil
dc.subjectOrganogel
dc.subjectBeeswax
dc.subjectMonoglyceride
dc.subjectX-ray diffraction
dc.subjectStickiness
dc.subjectMelting temperature
dc.subjectStorage stability
dc.titleProperties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride
dc.typeArticle

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