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Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac
Eduardo Morales1,2, Katerine Marilaf2, Mónica Rubilar1,2
1Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco 4811230, Chile.
Gels (Basel, Switzerland)
|September 26, 2025
Summary
Shellac wax and beeswax blends effectively structure chia oil (ChO) into oleogels. Higher concentrations (3-5%) enhance oxidative stability and create resilient, self-healing fat alternatives for food applications.
Area of Science:
- Food Science and Technology
- Materials Science
- Rheology
Background:
- Vegetable oils are increasingly structured using natural wax blends for tunable properties.
- Shellac wax (SW) and beeswax (BW) offer potential for creating structured oils (oleogels).
Purpose of the Study:
- To evaluate the structuring of chia oil (ChO) using low concentrations (1-5%) of a 1:1 SW/BW blend.
- To investigate the impact of SW/BW concentration on physicochemical, viscoelastic, and thixotropic properties of ChO oleogels.
Main Methods:
- Preparation of chia oil oleogels with varying SW/BW concentrations (1-5%).
- Assessment of oil binding capacity (OBC), firmness, peroxide value, and oxidative stability.
- Rheological analysis including viscoelasticity and thixotropic recovery tests.
Main Results:
- Concentrations of 3-5% SW/BW formed stable oleogels with high OBC (75.6-88.4%) and firmness (16.9-55.1 g).
- 5% SW/BW significantly reduced peroxide values, indicating improved oxidative stability.
- Structured ChO exhibited semisolid gel behavior with enhanced mechanical resilience and thixotropic recovery.
Conclusions:
- SW/BW blends effectively structure chia oil even at low concentrations.
- Structured chia oil demonstrates potential as a functional fat alternative in foods requiring mechanical strength and self-healing properties.
- The study highlights the role of oleogelant concentration in tailoring oleogel properties for food applications.
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