A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels

Area of Science:

• Food Science and Technology
• Materials Science

Background:

• Solid fats with high unsaturated fatty acid content are desirable for healthier food products.
• Oleogels offer a potential alternative to traditional solid fats derived from animal sources or hydrogenation.

Purpose of the Study:

• To evaluate and compare beeswax (BW) and glycerol monostearate (GMS) as oleogelators for olive and peanut oils.
• To characterize the physical and thermal properties of the developed oleogels.

Main Methods:

• Preparation of oleogels using varying concentrations of BW and GMS in olive and peanut oils.
• Analysis of critical oleogelator concentration, thermal properties (DSC), oil binding capacity, morphology (SEM), solid fat content (SFC), firmness, and oxidation stability.

Main Results:

• Critical oleogelator concentration for both BW and GMS was 3%.
• GMS-based oleogels exhibited polymorphic structures, high oil binding capacity (<4% oil release), and irregular needle-like crystal clusters.
• GMS-based oleogels showed higher solid fat content (SFC) at 25°C and 37°C compared to BW-based oleogels.
• Olive oil/GMS oleogels displayed greater firmness and enhanced oxidation stability due to a stronger network structure.

Conclusions:

• Glycerol monostearate (GMS) is a more effective oleogelator than beeswax (BW) for producing structured oleogels with high unsaturated fatty acid content.
• GMS-based oleogels, particularly from olive oil, offer improved physical properties and oxidative stability, positioning them as viable fat replacers in food applications.