Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers.

ABSTRACT: This research aims to explore the potential of waxes as ingredients in the formulation of food-grade water-in-oleogel emulsions without added emulsifiers. The effects of the wax type, wax concentration and water concentration were tested on systems containing exclusively water, sunflower oil, and wax. Beeswax and carnauba wax were used in the formulation of water-in-oleogel emulsions with 20%, 30% and 40% w/w of water. For the continuous phase, three different levels of wax were used, namely 50%, 100%, and 150% of the critical gelling concentration. More specifically, carnauba wax emulsions were prepared at 2.5%, 5.0% and 7.5% of wax, while concentrations of 0.75%, 1.5% and 2.25% of wax were utilized for the beeswax experiments. Samples were assessed over time regarding stabi

SUBMITTER: Penagos IA 

PROVIDER: S-EPMC10178762 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature