Storage stability of cod liver oil organogels formed with beeswax and carnauba wax |
| |
| Authors: | Mustafa Öğütcü Nazan Arifoğlu Emin Yılmaz |
| |
| Affiliation: | 1. Faculty of Engineering, Department of Food Engineering, ?anakkale Onsekiz Mart University, ?anakkale, Turkey;2. Department of Food Technology, Bayrami? Vocational College, ?anakkale Onsekiz Mart University, Bayrami?, ?anakkale, Turkey |
| |
| Abstract: | In this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in the 10% CW containing sample (8.69%), it was 28.99% in the CM sample at 20 °C. The peak melting temperature of CM was 43.70 °C, and BW organogel at 3% addition had the closest values (45.42 °C). Firmness and stickiness values of the organogels were lower than that of CM sample. No significant change in the texture parameters during storage was detected, indicating good stability. There was no hurdle against oxidation by organogelation during storage. This study has shown that CLO organogels can be suitable spreadable products. |
| |
| Keywords: | Beeswax carnauba wax cod liver oil organogel oxidation X‐ray diffraction |
|
|
