Understanding the impact of minor components and the fatty acid profile of oil on oleogel properties is essential for optimizing their characteristics. Considering the scarcity of literature addressing this aspect, this study aimed to explore the correlation between these factors and the properties of beeswax and stearic acid-based oleogels derived from rice bran oil and sesame oil. Minor oil components were modified by stripping the oil, heating the oil with water, and adding β-sitosterol. Oleogels were then prepared using a mixture of beeswax and stearic acid (3:1, w/w) at a concentration of 11.74 % (w/w). The properties of oils and oleogels were evaluated. The findings indicated that minor components and fatty acid composition of the oils substantially influence the oleogel properties. Removing minor components by stripping resulted in smaller and less uniformly distributed crystals and less oil binding capacity compared to the oleogels prepared from untreated oils. A moderate amount of minor components exhibited a significant influence on oleogel properties. The addition of β-sitosterol did not show any influence on oleogel properties except for the oleogel made from untreated oil blend added with β-sitosterol which had more uniform crystals in the microstructure and demonstrated better rheological stability when stored at 5 °C for two months. The oil composition did not show any influence on the thermal and molecular properties of oleogels. Consequently, the oleogel formulation derived from the untreated oil blend enriched with β-sitosterol was identified as the optimal formula for subsequent development. The findings of this study suggest that the physical and mechanical properties as well as the oxidative stability of beeswax and stearic acid-based oleogels are significantly affected by the minor constituents and fatty acid composition of the oil. Moreover, it demonstrates that the properties of oleogels can be tailored by modifying oil composition by blending different oils.

中文翻译：

---

研究油中微量成分和脂肪酸谱对蜂蜡和硬脂酸基油凝胶性能的影响

了解微量成分和油的脂肪酸谱对油凝胶特性的影响对于优化其特性至关重要。考虑到这方面的文献很少，本研究旨在探讨这些因素与米糠油和芝麻油衍生的蜂蜡和硬脂酸油凝胶的特性之间的相关性。通过汽提油、用水加热油并添加β-谷甾醇对次要油成分进行改性。然后使用浓度为 11.74% (w/w) 的蜂蜡和硬脂酸 (3:1, w/w) 的混合物制备油凝胶。评估了油和油凝胶的性质。研究结果表明，油的次要成分和脂肪酸组成显着影响油凝胶特性。与由未经处理的油制备的油凝胶相比，通过汽提去除微量成分会产生更小、分布更不均匀的晶体以及更低的油结合能力。适量的微量组分对油凝胶性能有显着影响。 β-谷甾醇的添加对油凝胶的性能没有表现出任何影响，但添加β-谷甾醇的未处理油混合物制成的油凝胶具有更均匀的微观结构晶体，并且在5℃保存两个月时表现出更好的流变稳定性。油成分对油凝胶的热性能和分子性能没有任何影响。因此，源自富含β-谷甾醇的未经处理的油混合物的油凝胶配方被确定为后续开发的最佳配方。这项研究的结果表明，蜂蜡和硬脂酸基油凝胶的物理和机械性能以及氧化稳定性受到油中次要成分和脂肪酸组成的显着影响。此外，它表明可以通过混合不同的油来改变油的成分来定制油凝胶的特性。