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Published on: August 9, 2022
Physical characterization of wax/oil crystalline networks
Silvana Martini1, Chin Yiap Tan1, Sarbojeet Jana1
1Dept. of Nutrition, Dietetics, and Food Sciences, Utah State Univ, 8700 Old Main Hill, Logan, UT, 84322-8700, U.S.A.
Abstract:
The objective of this research was to evaluate the physical properties of different types of wax/oil systems. Olive (OO), corn (CO), soybean (SBO), sunflower (SFO), safflower (SAFO), and canola (CAO) oils were mixed with sunflower oil wax (SFOW), paraffin wax (PW), and beeswax (BW) at different concentrations (1% to 10%). Results from this study show that the physical properties of wax/oil systems is affected not only by the concentration and type of wax used, but also by the type of oil used. In general, wax/oil systems formulated with SFOW generated crystalline networks with high enthalpies (1 to 22 J/g) and high G' values (2 to 6 × 10(6) Pa) compared with the values obtained for BW and PW. SFOW crystalline networks were characterized by needle-like crystals independently of the wax concentrations and type of oil used. BW crystalline networks, however, were characterized by different crystal morphologies (needle-like or spherulites) depending on the wax concentration and type of oil used. PW samples were characterized by a crystalline network formed by needle- and platelet-like crystals. Enthalpy values of BW and PW samples were similar (0.3 to 20 J/g), but BW samples resulted in significantly higher (P < 0.05) G' values in the 5% and 10% samples with values of 3.9 × 10(6) and 6.1 × 10(5) Pa for 10% BW and PW, respectively.
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