Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride

Abstract

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 °C. The peak melting temperature of CS was 41.86 °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.