A Fundamental Study on Microstructural Network Formation of Palm Oil and Wax-based Oleogel Blends
Chi Diem Doan, Koen Dewettinck, Ashok R. Patel, Ghent University 
Ghent, Belgium
 
The main objective of this research was to investigate the feasibility of using a structured oil system (wax-based oleogels) for partial replacement of palm oil (PO) as the fat phase in confectionary fillings. PO was replaced by food-grade oleogels (2.0 and 2.5 %wt of beeswax (BW) in rice bran oil) at three different levels (17, 33 and 50 %wt). The usage of BW-oleogels resulted in an increase in network density and heat resistance (confirmed from polarized light microscopy and differential scanning calorimetry measurements, respectively) without significantly raising the solid fat content of the final filling products at body temperature (suggesting a non-waxy mouthfeel). The influence of cooling rate and storage time on microstructural formation of the blends has also been investigated.