Abstract
This study aimed to investigate the effect of water content on the properties and structure of oleogels by developing walnut oleogel based on potato starch and candelilla wax (CW). Physical, thermal, rheological and microstructure characteristics of the walnut oleogel were determined by texture analyzer, differential scanning calorimeter, rotary rheometer, X-ray diffractometer and optical microscope. Results showed that with increased water content, the hardness of the oleogel increased from 123.35 g to 158 g, whereas the oil loss rate decreased from 24.64% to 10.91%. However, these two values decreased slightly when the ratio of oil to water was 1 : 1. The prepared oleogels have a high elastic modulus, and the flow behavior of all walnut oleogels conformed to that of a non-flowing fluid. Microstructure observation indicated that the crystal size and quantity increased with an increase in water content, and the liquid oil was wrapped in the crystal network by CW and potato starch, forming solidified droplets to further promote gelation. In conclusion, when the ratio of oil to water is 39%, the oleogel has good physical properties and stable crystal structure. These findings can provide an indication of water content in the composition of oleogels.
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