Abstract
The development of oleogels has emerged as a new and exciting field of lipid research. For food systems, the incorporation of edible oleogels would allow a significant reduction of saturated fatty acids and the elimination of trans-fatty acids from food products, and subsequently from the consumer's diet. Advances in oleogel research have identified and characterized several vegetable waxes capable of structuring large volumes of vegetable oils, producing edible oleogels with similar functionality to trans and saturated fats. In this chapter, we discuss the composition, crystallization/melting properties, and gelator capacity of beeswax, rice bran, sunflower, candelilla, and carnauba waxes. Additionally, we present a review of studies that evaluate the microstructural and physical properties of oleogels developed by these waxes in different vegetable oils, and their use in food systems. As a corollary of this review, we present evidence showing that the appropriate combination of shear and cooling rates can be used to engineer the rheological and oil-binding properties of wax oleogels.
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