AYÇİÇEĞİ YAĞI OLEOJELLERİNDEKİ MUM İLAVE SEVİYESİNİN YANIT YÜZEY YÖNTEMİYLE OPTİMİZASYONU

In this study, oleogels were produced with a wax mixture (sunflower wax, SW; beeswax, BW) instead of single wax in order to reduce the total wax addition level and maintain the optimal properties of the oleogels. The textural and thermal properties were evaluated using the response surface methodology to determine the optimum wax addition level to form a gel with the similar properties to margarine. The firmness values and melting point were dominated by SW levels in the wax mixture. The XRD patterns showed that all of the samples had the β polymorphic form. The optimization results showed that oleogel prepared with 0.20%-SW and 2.80%-BW had lowest melting peak (46.42 °C). In conclusion, using a wax mixture instead of single wax type, a structurally stable gel with a lower melting point could be formed at a lower wax addition level.