"Development And Characterization of Beeswax-Rice Bran Oil Based OLEOGEL for Fat Replacement in Gluten Free Cake”

Abstract

This study investigates the development and characterization of beeswax - rice bran oil based oleogels for fat replacements in gluten free cake. The oleogels were prepared by combining rice bran oil, beeswax, and β-carotene, followed by magnetic stirring and cooling. Various physiochemical properties of the oleogel and cake, including oil absorption capacity, melting point, smoke point, water activity, color, oxidative stability, and thermal properties, were evaluated at different concentrations of beeswax (5%, 10%, and 15%). The oil absorption capacity of the oleogelswere increased with higher beeswax concentrations, reaching 99.94% at 15%. Melting points ranged from 51.9°C for the 5% formulation to 66.3°C for the 15% concentration. Smoke points were found to be suitable for high-temperature baking, ranging from 267.5°C to 283.5°C. Water activity was lowest at 5% beeswax (0.457) and highest water value is observed for the 15% beeswax with a value of 0.513, suggesting improved moisture control at lower concentrations. Color measurements showed a shift from a darker reddish hue at 5% to a more vibrant yellowish tone at 15%, reflecting the effect of beeswax concentration on the visual properties. Oxidative stability, indicated by peroxide values, increased with higher rice bran oil content, suggesting a higher risk of oxidation at elevated concentrations. Thermal analysis, using differential scanning calorimetry (DSC), demonstrated distinct phase transitions in the oleogels, with enthalpy values increasing with beeswax concentration, indicating changes in gelation behavior. FTIR spectra revealed characteristic peaks corresponding to functional groups in all the oleogel samples. X-ray diffraction analysis revealed variations in crystallinity, with the 10% formulation exhibiting the most robust crystalline structure.Texture profile analysis highlighted significant changes in firmness, cohesiveness, and adhesiveness as beeswax concentration increased, with higher concentrations leading to firmer and more adhesive oleogels. These findings suggest that beeswax-rice bran based oleogels can be tailored for various food and industrial applications by adjusting beeswax concentration, offering a sustainable alternative to traditional fats.