Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant.

ABSTRACT: Vegetable oils structured with natural wax blends have attracted increasing interest due to their tunable crystallization and gelling behavior. This study evaluated the structuring of chia oil (ChO) using low concentrations (1-5%) of a shellac wax (SW) and beeswax (BW) blend in a 1:1 ratio, focusing on physicochemical, viscoelastic, and thixotropic properties. ChO structured with 1% SW/BW formed a weak network with high oil loss, whereas concentrations of 3-5% formed denser networks, resulting in OBC values of 75.6-88.4% and firmness values of 16.9-55.1 g. Structuring with 5% SW/BW significantly reduced peroxide values (p < 0.05), indicating a reduction in oxidative deterioration after oleogelation, while concentrations of 1-3% had no significant effect (p > 0.05). Although i

SUBMITTER: Morales E 

PROVIDER: S-EPMC12469946 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature