Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils.

Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an alternative structured fat, providing healthier substitutes to saturated and fats in foods. This study aimed to investigate the properties of oleogels formed by the interaction between monoglycerides and different waxes in various edible oils. For this purpose, waxes, namely rice bran (RBW), candelilla (CDW), sunflower (SW), and beeswax (BW), together with MGs in a total concentration level of 15% (/) were dissolved in several edible oils (olive, sunflower, sesame, and soybean).