LAUSR

BACKGROUND Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some industrial-technological issues of using oil instead of fat. Regarding the structural weakness of neat monoglyceride oleogel and the waxy mouthfeel of pure carnauba wax oleogel, due to the high melting and crystallization points, we have aimed our study to diminish these defects. RESULTS Carnauba wax (CBW) was used as a co-gelator with distilled monoglyceride (DMG) at the different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG: CBW) and two total gelators concentrations (50 and 100 g/kg), to improve the DMG oleogel characteristics. The addition of CBW strengthened the DMG network and decreased the polymorphic transition. Thermal analysis showed just co-crystallization at the 85:15 ratio, while in the other combinations, high melting components of CBW crystalized at first. Due to the crystal homogeneity and long-time development, the oleogel properties improved at the 85:15 ratio. The low concentration of CBW and the formation of the eutectic system were efficient in the waxy mouthfeel reduction of oleogel at the 85:15 ratio in food application. CONCLUSION The DMG/ CBW oleogel at the 85:15 ratio, with better structural and sensorial properties than DMG and CBW oleogels, respectively, has the potential to use instead of fat in food formulation. This article is protected by copyright. All rights reserved.