Development and Quality Evaluation of Oleogels from Soybean Oil and Beeswax Blends
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Abstract
Beeswax can structure soybean oil into oleogels for potential food applications. This study developed soybean oil–beeswax oleogels and evaluated the influence of beeswax concentration on their textural, instrumental color, and physicochemical properties. Beeswax replaced 5%, 10%, and 15% of the soybean oil, and the blends were heated at 106 °C to form oleogels. The resulting formulations were characterized using standard analytical methods. Beeswax incorporation improved textural characteristics and altered instrumental color. Increasing beeswax concentration decreased lightness (L*) from 46.43 to 40.52, while increasing total color difference (ΔE) from 4.28 to 8.65 and chroma difference (ΔC) from 18.96 to 42.36. Across the formulations, pH ranged from 5.80 to 6.35, peroxide values from 25.00 to 64.00 meq/kg, p-anisidine values from 1.45 to 3.15, and total oxidation (TOTOX) values from 53.15 to 129.45. These findings demonstrate that beeswax concentration influences the textural, color, and physicochemical characteristics of soybean oil oleogels. The formulation containing 15% beeswax exhibited the most favorable overall characteristics, supporting its consideration for potential bakery applications.
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