In recent years, wax-based oleogelation has appeared as a new and effective strategy to structure liquid oil into soft, solid-like systems, which can be exploited as alternatives for trans- and/or saturated lipidic hardstocks in the production of lipid-based food products. Waxes are crystalline gelators, consisting of a mixture of straight-chain alkanes, long-chain fatty acids, long-chain fatty alcohols, wax esters, aldehydes, ketones, glycerol esters or di-esters. Wax-based gelation arises from the crystallization of wax particles. Tuning the preparation conditions such as cooling rate, shear rate and setting temperature can alter the crystallization and gelation of natural waxes in liquid oil. A better fundamental understanding on wax-based oleogelation is therefore important to control the quality of food products, in which these oleogels could act as structuring agents. In the food industry, wax-based oleogels can be utilized to partially or fully replace the trans- and/or saturated fats in fat-based food formulations such as shortening, margarine, confectionery products, ice-cream, and whipped-cream. Furthermore, oil migration can be prevented by using wax crystals to capture the free liquid oil within a fat-based confectionery filling.

The scope of this review is to provide a concise insight into structuring liquid oil using natural waxes, with the emphasis on different internal and external factors affecting the physicochemical properties of wax-based oleogels. The innovative food applications of wax-based oleogels are also discussed in details.

Industrial relevance

Wax-based oleogelation has been emerged as a potential alternative to conventional oil structuring. The gelling behavior of natural waxes in liquid oils is governed by the polarity of the solvents, and by the wax crystal morphologies, which are determined by the nature and chain length of the chemical components present in waxes. In addition, the gelling behavior of wax-based oleogels can be tuned by altering the cooling and shear rates, and by changing the time and temperature of cooling. These factors strongly influence the physicochemical properties as well as the storage stability of wax-based oleogels. In addition, the application of wax-based oleogel in food formulations has encountered some technical challenges due to the incompatibility between oleogels and saturated fats, and due to the insufficient amount of solid content provided by waxes. With regard to the sensorial aspect, the waxy mouthfeel might be an obstacle restricting the acceptance of wax-based products in food markets. This review therefore provides a concise overview relating to the internal (chemical composition of natural waxes, type and polarity of solvents) and external factors (cooling rate, shear rate, storage time, and co-structuring) affecting the crystallization and gelation of wax-based oleogels, as well as their potential application in producing low-saturated fat products in food industry.

中文翻译：

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内部和外部因素影响蜡基单晶在食品工业中的结晶，胶凝和适用性

近年来，蜡基油凝胶化已成为将液态油结构化成类似固体的软质系统的一种新的有效策略，在基于脂质的生产中，可将其用作反式和/或饱和脂质硬质原料的替代品。食物产品。蜡是结晶胶凝剂，由直链烷烃，长链脂肪酸，长链脂肪醇，蜡酯，醛，酮，甘油酯或二酯的混合物组成。蜡基凝胶化是由蜡颗粒的结晶引起的。调整制备条件，例如冷却速率，剪切速率和设定温度，可以改变天然蜡在液体油中的结晶和凝胶化。因此，对蜡基油凝胶化有更好的基本了解对于控制食品质量非常重要，这些油分子可以充当结构化剂。在食品工业中，蜡基油蛋白可用于部分或完全替代基于脂肪的食品配方（例如起酥油，人造黄油，糖果产品，冰淇淋和生奶油）中的反式和/或饱和脂肪。此外，可以通过使用蜡晶体在脂肪基糖果夹心中捕获游离的液态油来防止油迁移。

这篇综述的范围是提供有关使用天然蜡构造液态油的简明见解，重点是影响蜡基烯烃的理化性质的不同内部和外部因素。还详细讨论了蜡基油蛋白的创新食品应用。

行业相关性

蜡基油凝胶化已成为传统油结构的潜在替代品。天然蜡在液体油中的胶凝行为受溶剂的极性和蜡晶体形态的控制，蜡的晶体形态由蜡中存在的化学成分的性质和链长决定。另外，可以通过改变冷却速率和剪切速率，以及改变冷却时间和温度来调节蜡基烯烃的胶凝行为。这些因素极大地影响了蜡基烯烃的理化性质以及储存稳定性。此外，由于油脂和饱和脂肪之间的不相容性，在食品配方中使用蜡基油凝胶遇到了一些技术挑战，以及由于蜡提供的固体含量不足。关于感官方面，蜡状的口感可能是限制蜡基产品在食品市场上的接受的障碍。因此，本综述提供了有关影响蜡的结晶和胶凝的内部（天然蜡的化学组成，溶剂的类型和极性）和外部因素（冷却速率，剪切速率，储存时间和共结构化）的简要概述。基油精及其在食品工业中生产低饱和脂肪产品中的潜在应用。