abstract

• Several vegetable waxes (i.e., carnauba wax, sunflower wax, rice hull wax, candelilla wax) can structure vegetable oils with as little as 1-4%25 (w/w), resulting in edible oleogels with similar functionality to trans and saturated fats. Although some vegetable waxes, like sunflower and rice bran wax are essentially constituted by long chain esters (i.e., 96.23%25 ± 0.19%25 and 93.49%25 ± 2.63%25, respectively), vegetable waxes are complex mixtures of components and establishing the composition that optimizes their gelling capacity is a difficult and long-term task. In this chapter, we will discuss the gelling capacity of some commercial vegetable waxes considering them as naturally multicomponent gelator systems. Additionally, we will discuss the fundament of sequential crystallization of waxes and the interaction of vegetable waxes with saturated triglycerides in the development of vegetable wax-based oleogels with improved rheological properties. Because of the promising physicochemical properties of candelilla wax oleogels, we also discuss recent findings regarding the gelling capacity of candelilla wax in interaction with saturated triglycerides. © Springer Nature Switzerland AG 2024. All rights reserved.

authors

• Aguilar-Zárate M.
• Charo Alonso Miriam Adriana Elizabeth
• Toro Vázquez Jorge Fernando

publication date

• 2024-01-01

published in

• Advances in Oleogel Development, Characterization, and Nutritional Aspects  Book

keywords

• Candelilla wax; Carnauba wax; Edible oleogels; Gelling capacity; Rice bran wax; Sequential crystallization; Sunflower wax

Digital Object Identifier (DOI)

• 10.1007/978-3-031-46831-5_9

PubMed ID

start page

• 209

end page

• 229

volume

issue