Abstract
The physicochemical, thermal and textural properties of oleogels formed from olive pomace oil and argan oil using carnauba (KW), candelilla (CW) and sunflower (AW) waxes and their combinations (KCW: 50% carnauba + 50% candelilla wax, KAW: 50% carnauba + 50% sunflower wax, CAW: 50% candelilla + 50% sunflower wax) were investigated. The highest mean L* value, peroxide value and time of crystallization formation were found in AW oleogelator. Argan oil + AW had the lowest mean L* value. Sunflower wax differed from the other waxes in terms of major fatty acids, and oleogels containing argan oil and olive pomace oil exhibited a different major fatty acid profile from each other; in particular, there were higher values of oleic acid content in the groups where olive pomace oil was used. It was determined that KW and the oleogels containing KW had higher melting and crystallization temperatures and enthalpy values compared to other waxes. The hardness, adhesiveness, gumminess, cohesiveness and springiness values of the oleogels were affected by the oils and waxes used. The oleogels using sunflower wax were different in terms of texture profile from oleogels formed with carnauba and candelilla waxes.