Development and Characterization of Compound Oleogels Based on Monoglycerides and Edible Waxes

A combination of different gelators provides a pursuable way to create oleogels with enhanced properties. In this work, high oleic sunflower oil was structured using monoglycerides (MGs), waxes (carnauba wax, beeswax, candelilla wax, rice bran wax), and their mixtures, aiming at investigating the effects of compounding MG with wax on microstructures, the gelation process, and physicochemical and digestion properties of resultant oleogels. Compounding MG with wax leads to different oleogel properties of either only MG or only wax selected. During the gelation process, the onset of crystallization and gelation in compound systems is only controlled by the MG, while waxes are responsible for enhancing the basic network of MG crystals at low temperatures. The final elasticity of compound oleogels seems to be more affected by wax. Under optimal formulations, an oleogel with delayed digestion and stronger mechanical properties was obtained. The enhanced properties, mainly, arise from hydrogen bonding and a denser crystal network.