Crystallization and Structural Properties of Oleogel-Based Margarine

Area of Science:

• Food Science
• Materials Science

Background:

• Oleogels offer a healthier alternative to hydrogenated vegetable oils due to low saturated and zero trans fatty acids.
• Growing interest in oleogels for food applications necessitates development of novel formulations.

Purpose of the Study:

• To develop wax-based margarine as a replacement for traditional commercial margarine.
• To investigate the impact of beeswax concentration on oleogel margarine properties.
• To explore room-temperature preparation and optimize spreadability.

Main Methods:

• Preparation of oleogel-based margarine using China lacquer wax (ZLW) and beeswax (BW).
• Comparative analysis of texture, rheology, and microscopic morphology against commercial margarine.
• X-ray diffraction (XRD) for structural analysis and melting point determination.

Main Results:

• Oleogel margarine hardness increased with beeswax concentration, showing denser droplet and crystal network structures.
• XRD patterns indicated a stable β' crystalline form, but initial formulations had poor mouth-feel (melting >40 °C).
• Binary ZLW:BW mixtures improved physical properties; rapid cooling enhanced spreadability, with a 5% BW50:ZLW50 blend achieving 37 °C melting point.

Conclusions:

• Binary wax mixtures, particularly ZLW and BW, enhance oleogel margarine properties through synergistic crystal network interactions.
• Optimized oleogel margarine formulations, like the 5% BW50:ZLW50 blend, exhibit comparable texture and melting characteristics to commercial margarine.
• Wax-based oleogels present a viable, healthier alternative to conventional margarine, with potential for successful commercialization.