فهرست نشریات علمی دسترسی آزاد ایران

Oleogels are structured lipid systems that convert liquid oils into semi-solid materials, offering a healthier alternative to hydrogenated fats in food production. This study examined the influence of beeswax concentration on the gelation behavior, physicochemical properties, microstructure, and oil retention of coconut oil-based oleogels. Oleogels were prepared with beeswax concentrations ranging from 0.5% to 5%, and their gelation time, color parameters, oil binding capacity (OBC), and microstructural characteristics were evaluated. At 2% beeswax, a semi-solid gel was formed, while 3% achieved complete gelation with 100% OBC. Higher concentrations (4–5%) produced more rigid structures without further improvement in OBC. The critical gelling concentration (CGC) for coconut oil-based oleogels was determined to be 3%, lower than the 4–6% typically observed for other vegetable oils. Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) analyses confirmed that increasing beeswax concentration enhanced the microstructure and thermal stability of the oleogels. Solid fat content (SFC) profiles further revealed high crystallinity at low temperatures, indicating suitability for cold-storage applications and products requiring rapid melt-in-mouth behavior, such as spreads and bakery fillings.