Fat Crystals Research Articles

Beeswax crystals form a network structure in highly unsaturated oils and O/W emulsions under supersaturation and cool temperature conditions

Beeswax (BW) is widely used in structured oil to mimic fat crystals, due to its needle-like crystal structure and effective gelling ability. In this study, the crystallization behavior of BW in liquid oil was analyzed at different cooling temperatures and BW concentrations. Results showed that temperature and BW concentrations played a role in reaching the supersaturation state for the system of BW in linseed oil, with 40%BW at 20 °C and 20%BW at 5 °C, respectively. Short nuclear induction time and higher crystallinity of BW were found at lower cooling temperatures, promoting formation of supersaturation state. In addition, the apparent activation energy of the crystallization process indicates that crystallization is inhibited at high BW concentrations. Furthermore, higher supersaturation levels and lower cooling temperatures affected the droplet size and crystal structure of the O/W emulsions; these conditions accelerated the penetration of crystals through the interfacial membrane and led to droplet aggregation and coalescence. High supersaturation level and low cooling temperature promoted emulsion instability and had a remarkable impact on food quality.

Enzymatic interesterification of palm olein in a continuous packed bed reactor: Effect of process parameters on the properties of fats and immobilized Thermomyces lanuginosus lipase

Palm olein (POL) was enzymatically interesterified in a continuous packed bed reactor (PBR). The effects of interesterification parameters (flow rates of 4.5–40 g/min and temperatures of 50–90 °C) on the properties of interesterified fats and immobilized Thermomyces lanuginosus lipase (Lipozyme ® TL IM) were investigated. Generally, the percentage of saturated fatty acid at sn-2 remained along with higher flow rates (acyl migration inhibited), while the percentage increased along with higher temperatures and lower flow rates (acyl migration promoted). Solid fat content and crystallization rate of the interesterified fats also showed significant modification with the reaction parameters since these properties are directly influenced by the shift in the triacylglycerol compositions. The occurrence of hydrolysis was also evident during the early stage of interesterification attributed to the lipase's water content, which diminished over time as the water concentration decreased. Under prolonged reaction, the lipase's catalytic activity reduced from 236 U to 65 U, and significant changes in the protein's secondary confirmation were observed. After 100 h of reaction, the α-helix structure decreased (from 23.37% to 16.82%) while β-pleated sheet increased (28.10%–39.59%). The increased fluorescence intensity reflected a significant change in the lipase's tertiary structures.

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

AbstractConsumer's demand for clean label food ingredients has driven the development of alternative food additives. This study falls within this challenge through valorization of Moringa oleifera leaves grown in Algeria as a natural antioxidant. A methanolic M. oleifera leaves extract (MOLE) was prepared and included in margarine at various levels (400, 600, and 800 ppm) and was compared to vitamin E and a margarine without antioxidants. The effect of addition of MOLE on margarine quality was studied by means of its oxidative stability, structural, textural properties, color, and aroma fingerprint. It was shown that addition of MOLE to margarine increased resistance towards oxidation, showing a higher antioxidant capacity as compared to margarine with vitamin E or without antioxidants. Moreover, addition of MOLE decreased water droplet size, which is desirable from a microbiological viewpoint since it could extend margarine's shelf life. Furthermore, addition of MOLE leads to the formation of smaller fat crystals, resulting in different fat network formation, which could be the cause of the increase in hardness seen in these margarines. Regarding sensorial effects, MOLE addition led to a significant darkening of the margarine and increase yellowness. Moreover, the aroma fingerprint showed that addition of MOLE modified the aroma fingerprint of this product.

Monobehenin and Tribehenin as Modifiers in the Crystallization of Palm Oil and Palm Stearin

AbstractIn consideration of the higher melting points and beneficial physiological functions of behenic acid, the effects of high purity monobehenin (MB) and tribehenin (BBB) as crystallization modifiers are studied. With the addition of MB and BBB at various concentrations, differential scanning calorimetry, polarized light microscopy, and X‐ray diffraction are used to understand the change in the crystallization behavior of palm oil (PO) and palm stearin (PS). The addition of MB or BBB promotes nucleation and leads to an earlier onset of crystallization during cooling. Under isothermal conditions, BBB increases the number of crystals and reduces the crystal size of PO more efficiently than MB. The addition of BBB accelerates the formation of β polymorph in both PO and PS, while the addition of MB retards the β' → β transformation of PS. The underlying mechanisms are proposed. The importance of structural affinity, polymorphic matching, and the degree of under‐cooling are elucidated.Practical applications: Behenic acid‐containing glycerides as seed crystals have potential applicability in the development of healthier fats with tailored functionalities. This research is helpful to elucidate the effects of polymorphic matching, structural affinity, and the degree of under‐cooling on engineering the crystallization of functional fats.

Fatty acid profile and thermal characteristics of ovine and bovine milk and their mixtures

The fatty acid (FA) profile and thermal characteristics of ovine milk, bovine milk, and ovine and bovine milk mixtures containing 10–90% of bovine milk (in increments of 10%) were determined. Ovine milk was characterised by higher proportions of short-chain FAs (SCFAs), long-chain FAs (LCFAs) and polyunsaturated FAs (PUFAs). The content of bovine milk in the samples affected the characteristics of DSC curves. Strong correlations were observed between fat content of milk lyophilisates, content of individual FAs in total FAs and in milk lyophilisates of PUFAs, SCFAs, LCFAs and a lot of FAs from C6 to C18, the parameters of phase transitions peaks of milk fat (crystallisation, ΔT1/2, Tonset, and melting: low-melting point, ΔT1/2; medium-melting point, Tmax, Tonset; high-melting point, ΔH, ΔT1/2, Pheight) and the bovine-to-ovine milk ratio in the mixtures.

Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution.

Fat crystallisation in emulsions is a complex process. One of the important parameters is the solid fat content (SFC). Up to now, there is no standardised method to measure the SFC in emulsions, let alone to determine the SFC of the fat inside droplets, thus avoiding the signal of the aqueous phase. This work evaluates the capabilities of deconvolution of the free induction decay (FID)-Carr-Purcell-Meiboom-Gill (CPMG) signal of emulsions. Three models were evaluated. The first model was a combination of a Gaussian function and a bi-exponential function (GBE model). The second model combined a Gaussian function with multiple exponential functions (GME model). The last model contained multiple Gaussian functions and multiple exponential functions (MGME model). The latter two models used a simplified CONTIN analysis. Based on the analysis of the determination coefficient R2 , the calculated water content and the estimated SFC of nonemulsified two-phase systems, the GBE model was selected to analyse the FID-CPMG signal of emulsified systems. However, the results obtained with the other models did not differ substantially, and hence, they could be used to obtain a full relaxation time distribution. When the GBE model was applied on different emulsion systems, no significant differences in estimated SFC of the fat phase were found, thus indicating that the emulsion formulation (i.e. water-in-oil [W/O], oil-in-water [O/W] or water-in-oil-in-water [W/O/W]) only had a minor effect on the SFC in the systems considered here.

Quantifying cooperative flow of fat crystal dispersions.

We quantify the cooperative flow behaviour of fat crystal dispersions (FCDs) upon varying crystallization conditions. The latter enabled altering the multiscale microstructure of the FCDs, from the nanometer-sized platelets, and the dispersed fractal aggregates, up to the strength of the mesoscopic weak-link network. To the goal of characterizing strongly-confined flow in these optically-opaque materials, we acquire high-resolution rheo-magnetic-resonance-imaging (rheo-MRI) velocimetry measurements using an in-house developed 500 μm gap Couette cell (CC). We introduce a numerical fitting method based on the fluidity model, which yields the cooperativity length, ξ, in the narrow-gap CC. FCDs with aggregates sizes smaller than the confinement size by an order of magnitude were found to exhibit cooperativity effects. The respective ξ values diverged at the yield stress, in agreement with the Kinetic Elasto-Plastic (KEP) theory. In contrast, the FCD with aggregates sizes in the order of the gap size did not exhibit any cooperativity effect: we attribute this result to the correspondingly decreased mobility of the aggregates. We foresee that our optimized rheo-MRI measurement and fitting analysis approach will propel further similar studies of flow of other multi-scale and optically-opaque materials.

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation.

We investigated the temperature-dependent microstructure and thermal properties of back fat adipose tissue from pork, beef and lamb. Microstructural characterisation via electron, confocal and light microscopy showed that the back fats were structurally similar and consisted of fat dispersed as discrete units within a protein matrix akin to a closed cell foam. Differential scanning calorimetry showed distinct fat melting profiles for each of the tissues, which were ascribed to differences in fatty acid profile. Fat crystal organisation, melting and re-solidification signatures unique to each adipose tissue were found via X-ray diffraction and Raman spectroscopy. Overall, we found that the temperature-dependent microstructure of adipose fat was intricately linked to the fat phase melting behaviour, and importantly, to its protein matrix at elevated temperatures. Such understanding is necessary to provide the required insights to effectively replicate the functionality of adipose tissue using plant-based materials.

Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols.

Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry.

Impact of Cooling Profile on Refined Palm Oil Crystallization: Microscopic and Small and Wide‐Angle X‐Ray Scattering Investigations

AbstractAmong the different possible strategies, thermal control is a major lever to control fat structure (i.e., triacylglycerols (TAGs) molecules organization and crystals morphology). In this article, the impact of thermal treatments on TAGs packing tendency contained in refined palm oil (RPO) is determined. Three cooling profiles are considered: slow, intermediate, and fast. Slow cooling induces the formation of β’ polymorphic form in sequence as 2Lβ’ then 3Lβ’ configurations. RPO rapidly cooled first crystallizes in α form before turning into the 2Lβ’ structure. At intermediate cooling profile, 2Lβ’ and 3Lβ’ are observed and another original phase ϕ is formed around 0°C. This phase has similarities with the sub‐α phase observed in cocoa butter which corresponds to a β’ subcell and presents the capacity of adapting its composition during cooling, leading to an increase of its interplanar distances by decreasing temperature.Practical applications: In case of fats in food products, suitable cooling profile is a compromise between rheological properties of final product (thus, sensorial properties) and relative stability during storage. In this article, three different cooling profiles applied to RPO, leading to various crystal lattices are studied. These lead to systems with varying sensory properties and stability.

Double (W1/O/W2) and Simple (O/W2) Emulsions Prepared with Soybean Flour Dispersion and Vegetable Fat: Partial Coalescence Promotion by Polyglycerol Polyricinoleate and Calcium

AbstractThe objective is to study the partial coalescence process in calcium‐fortified double (W1/O/W2) and simple (O/W2) emulsions prepared with soybean flour dispersion as continuous aqueous (W2) phase and vegetable fat plus polyglycerol polyricinoleate (PGPR) as lipophilic emulsifier (at varied concentration) in lipid phase. Calcium chloride is included in the dispersed aqueous (W1) phase and the W2 phase of W1/O/W2 and O/W2 emulsions, respectively. No partial coalescence is observed in the O/W2 emulsion without PGPR and calcium, while the inclusion of the emulsifier and/or divalent cation promotes the phenomenon. The presence of PGPR in lipid phase or calcium in W2 phase can enhance capture efficiency because of the decrease of electrostatic and steric repulsions between fat globules, the modification of fat crystals, and/or the increased size of individual globules. W1/O/W2 emulsions show a lower partial coalescence degree in comparison to O/W2 emulsions prepared with the same components, attributed to the isolation of a fraction of added calcium in the W1 phase of the former systems. PGPR produces microstructural and rheological changes over time in emulsions subjected to prolonged cold storage; but its effect is reduced in the presence of calcium, probably because of the formation of stronger globule aggregates.Practical applications: This article deals with two parallel phenomena occurring in W1/O/W2 and O/W2 emulsions prepared with soybean flour dispersion as W2 phase and vegetable fat in lipid phase: the promotion of partial coalescence by the lipophilic emulsifier, PGPR; and the aggregation of proteins and fat globules due to the presence of calcium in W2 phase. In this way, the effects of PGPR and/or calcium on partial coalescence are studied in these systems, analyzing their microstructure and rheology. The encapsulation of calcium within the W1 phase of W1/O/W2 emulsions and its impact on partial coalescence is also analyzed. The results obtained in this work can be relevant for the formulation of calcium‐fortified, vegetable food emulsions, showing a texture similar to whipped dairy cream, where PGPR concentration or calcium release can be controlled to adjust the rheological characteristics of the system.

Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

The physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared from 60% (v/v) olive oil (OLO), peanut oil (PNO), palm oil (PO), and coconut oil (CNO) at pH 3.0 using whey protein isolate (WPI) as the stabilizer and soybean lecithin (SL) or egg lecithin (EL) as supplementary surfactants were investigated. For all oil types, the addition of SL or EL decreased emulsion stability due to partial displacement of WPI at the interface. Nevertheless, both surfactants generally improved the emulsion freeze-thaw stability except for OLO emulsion. The thermometry of fat crystal formation in PNO (Tfat = 0.4 °C), PO (Tfat = 6.6 °C) and CNO (Tfat = −1.4 °C) emulsions was higher than that of ice crystal (Tice = −10 °C) formation. On the other hand, ice crystallization occurred prior to fat crystal formation (Tfat = −14 °C) in OLO emulsions. Upon freezing, serum phase ice crystals protruded into OLO emulsion droplets with a mixed SL-protein thin membrane leading to a reduced stability than WPI-alone emulsion. Compared with SL, EL was more capable of facilitating fine fat crystal formation, and partial fat crystallization generally increased emulsion viscosity. Overall, both small surfactants promoted crystallization behavior and freeze-thaw stability of WPI-based PNO, PO, and CNO emulsions; although slightly less effective than EL, SL showed a strong efficacy in the emulsion system.

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil-Derived Oleogels Using Sunflower Lecithin and Soya Lecithin.

Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The proposed work is an attempt to understand the impact of differently sourced lecithin, such as sunflower lecithin (SFL) and soya lecithin (SYL), on the various physicochemical properties of CW and rice bran oil (RBO) oleogels. The yellowish-white appearance of all samples and other effects of lecithin on the appearance of oleogels were initially quantified by using CIELab color parameters. The microstructural visualization confirmed grainy and globular fat structures of varied size, density, packing, and brightness. Samples made by using 5 mg of SFL (Sf5) and 1 mg of SYL (Sy1) in 20 g showed bright micrographs consisting of fat structures with better packing that might have been due to the improvised crystallinity in the said samples. The FTIR spectra of the prepared samples displayed no significant differences in the molecular interactions among the samples. Additionally, the slow crystallization kinetics of Sf5 and Sy1 correlated with better crystal packing and fewer crystal defects. The DSC endotherm displayed two peaks for melting corresponding to the melting of different molecular components of CW. However, all the formulations showed a characteristic crystallization peak at ~40 °C. The structural reorganization and crystal growth due to the addition of lecithin affected its mechanical property significantly. The spreadability test among all prepared oleogels showed better spreadable properties for Sf5 and Sy1 oleogel. The inclusion of lecithin in oleogels has demonstrated an enhancement in oleogel properties that allows them to be included in various food products.

Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study

We examined the crystallization and melting of anhydrous milk fat (AMF)-in-water emulsions stabilized by sodium caseinate. Various additives at low concentrations (<5 wt%), differing in their hydrocarbon chain length (propionic vs. palmitic acid), unsaturation (palmitic vs. oleic acid), and esterification state (palmitic acid vs. tripalmitin) were used to modulate AMF crystallization kinetics. Three emulsions with different average droplet diameters were cooled down from 60 °C to 4 °C. Fat crystallization was followed by DSC under dynamic (cooling) and static (isothermal) conditions. Propionic acid did not have any noticeable effect. Oleic acid favored supercooling and the formation of unstable polymorphs at short times but its impact faded after 48 h of isothermal storage. The impact of palmitic acid was related to its amphiphilic properties and vanished after 48 h. Tripalmitin influenced crystallization via volume effects that were persistent. It formed mixed crystals which extended the melting range of AMF.

Chocolate made easy and climate-conscious cows

Chocolate, reengineered If you go to Alejandro Marangoni’s house for a meal, you might be treated to an experiment. The University of Guelph food scientist went through a phase of feeding his children pancakes made with as much fiber as they could stomach. These days Marangoni might treat a guest to something sweeter: a special chocolate engineered to be easier to make. Cocoa butter crystals can take six forms, one of which makes for chocolate with the ideal glossiness, snap, and melting behavior. Chocolatiers carefully temper chocolate, melting and cooling it until it looks and feels right. Chocolate becomes glossy and has just the right viscosity when Form V cocoa butter crystals dominate, and other polymorphs have melted away. Commercial chocolate makers monitor the process by temperature. Even with great attention to detail, the process is difficult to control. The primary components of cocoa butter fat crystals are triglycerides. Marangoni

Investigating the microstructure of soft, microporous matter with synchrotron X-ray tomography

Soft porous matter is commonly encountered in artificial tissue applications, pharmaceuticals delivery systems and in cosmetic and food products. These materials are typically opaque and tend to deform under very small levels of shear; this makes the characterization of their microstructure very challenging, particularly in the native state. Air-in-oil systems (oleofoams) are an emerging type of soft material with promising applications in cosmetics and foods, which contain air bubbles stabilized by Pickering fat crystals dispersed in a liquid oil phase. Synchrotron radiation X-ray computed tomography (SR - XCT) is a non-invasive, non-destructive technique increasingly used to investigate multiphasic, porous materials, owing to its high flux which enables sub-micron resolution and significant statistics at rapid acquisition speed. While the penetration of high energy X-rays can provide high resolution images and allows the reconstruction of the 3D structure of samples, the experimental setup and measuring parameters need to be carefully designed to avoid sample deformation or beam damage. In this work, a robust methodology for investigating the 3D microstructure of soft, porous matter was developed. Sample preparation and experimental setup were chosen to allow synchrotron tomographic analysis of soft oleofoams with a low melting point (<30 °C). In particular, the use of cryogenic conditions (plunge-freeze in liquid nitrogen) provided stability against melting during the acquisition. Additionally, an image processing workflow was designed for analysing the 3D microstructure of the samples using ImageJ. Hence, the size and shape distribution of the air phase, as well as the thickness of the continuous gel phase could be determined for samples with significantly different microstructures (fresh vs. heated). Furthermore, the use of time-resolved X-ray radiography (XRR) allowed to study dynamic changes in the microstructure of the samples during thermal destabilization, visualizing bubble coalescence and growth in optically opaque foam samples with a sub-second timescale. • Synchrotron X-ray tomography was used to characterize oleofoams. • Oleofoams are soft, porous materials used for food, pharma or cosmetic applications. • X-ray tomography and radiography enabled the study of oleofoams' microstructure. • Synchrotron radiation allowed fast measurements and negligible sample damage.

Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks

Hypothesis: The rheology of milk fat, which is strongly related to its functionality, reflects multiscale structural transitions in the colloidal network formed by crystallizing triacylglycerols. Experiments: To relate rheology to structure, early stages of milk fat crystallization at 15–22 °C were studied combining different techniques; XRD and microscopy to study structural changes, NMR to quantify the different structures, and rheology to evaluate their effect on macroscopic properties. Findings: Network strength increased with the synchronized formation of micro- and nanostructures. A rheological response was only obtained when these structures became visibly connected on a microscale, and internal transitional changes could be detected with rheology. On the nanoscale, transitions were linked to the formation of specific crystal polymorphs. We quantified the formation of polymorphs commonly found in milk fat (α-2 and β1′-2) and of two less commonly obtained polymorphs: β-2 and β2′-2. For the first time, the formation of these polymorphs was quantified and related to the composition of fat. Besides providing insights into the complex phase behavior of milk fat, this study shows that the structural transitions involved can be characterized and quantified by combining XRD with NMR and be detected at an early stage using rheology and microscopy.

The Effect of Freezing Sheep's Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese.

Simple SummarySheep’s milk is usually produced on small farms. It is mainly used in the pro duction of cheese products. One of the methods of extending the shelf life of sheep’s milk is freezing it. In this study we examined the effect of freezing on sheep’s milk and a mixture of sheep’s and cow’s milk on the quality of fresh pasta filata cheeses produced from the milk. It has been proven that the freezing of milk affects the possibility of using it in later cheese processing. Freezing sheep’s milk influenced, among others, a greater hardness and less elasticity of the cheese. We also noticed that the addition of frozen sheep’s milk caused consumer dissatisfaction.Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution. Herein, we examined the effect of freezing on sheep’s milk and a mixture of sheep and cow’s milk (70:30, v/v) on the quality of fresh pasta filata cheeses produced from the milk. Frozen/thawed sheep’s milk contributes little to the development of innovative and reformulated cheeses. This was due to 24% higher hardness and greater extensibility and cutting force, as well as lower stretching and elasticity. Although their flowability increased (Oiling-off from 3 to 12%), the meltability (tube test, and Schreiber test) decreased. Additionally, the use of frozen milk caused consumer dissatisfaction. The consumer penalty analysis of the just–about–right showed that freezing of the milk caused the loss of the refreshing, elasticity and shininess of pasta filata cheeses.

Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies

Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature under the influence of ultrasound are the decrease in the crystallization temperature and the increase in the melting enthalpy of the anhydrous milk fat samples. The increase is ∼30% at 20 min of isothermal crystallization and is presumably explained by the additional formation of β'-form crystals from the melt. The parameters of the Avrami equation applied to the description of experimental data show an increase in the crystallization rate in samples with ultrasonic treatment and a change in the dimension of crystallization with a change in melting temperature.

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil.

The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the effects of hydrophobic (SPAN-80) and hydrophilic (TWEEN-80) emulsifiers on the oleogels prepared using SFW and sunflower oil (SO). The biodegradability and all formulations showed globular crystals on their surface that varied in size and number. Wax ester, being the most abundant component of SFW, was found to produce fibrous and needle-like entanglements capable of binding more than 99% of SO. The formulations containing 3 mg of liquid emulsifiers in 20 g of oleogels showed better mechanical properties such as spreadability and lower firmness than the other tested concentrations. Although the FTIR spectra of all the formulations were similar, which indicated not much variation in the molecular interactions, XRD diffractograms confirmed the presence of β′ form of fat crystals. Further, the mentioned formulations also showed larger average crystallite sizes, which was supported by slow gelation kinetics. A characteristic melting point (Tm~60 °C) of triglyceride was visualized through DSC thermograms. However, a higher melting point in the case of few formulations suggests the possibility of even a stable β polymorph. The formed oleogels indicated the significant contribution of diffusion for curcumin release. Altogether, the use of SFW and SO oleogels with modified properties using biodegradable emulsifiers can be beneficial in replacing saturated fats and fat-derived products.