Evaluation of vegetable oils in the formulation of oleogels based on organic candelilla wax and their application in the development of wheat flour tortillas
Keywords:
Candelilla wax, Functional foods, Oleogel, Vegetable oils.Abstract
Oleogelation using organic candelilla wax represents an alternative for replacing saturated and partially hydrogenated fats in food products. In the present study, oleogels were formulated using candelilla wax (3, 6, and 9%) and vegetable oils (garlic, grape seed, and toasted sesame oils). Their physicochemical properties were evaluated in terms of hardness, acid value, peroxide value, melting point, and color, and compared with commercial fats (lard, butter, and vegetable shortening) using a completely randomized design and Tukey’s test (α = 0.05). The results showed that increasing the wax concentration enhanced hardness and melting point due to the formation of a more structured crystalline network. The oleogels exhibited lower hardness than vegetable shortening and butter, but a hardness similar to that of lard, which favors their functional performance. Acid and peroxide values remained within regulatory limits. The garlic oil oleogel stood out because of its hardness stability, oxidative stability, and thermal behavior, and was therefore selected for application in wheat flour tortillas. The replacement of vegetable shortening with the oleogel did not significantly affect hardness or fat migration, while it increased the moisture content of the product. Therefore, oleogels based on candelilla wax and oils rich in unsaturated fatty acids constitute a viable and healthier alternative for the development of functional foods.
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