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  • Title: Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion.
    Author: Gao Y, Lei Y, Wu Y, Liang H, Li J, Pei Y, Li Y, Li B, Luo X, Liu S.
    Journal: Food Chem; 2021 Jul 01; 349():129203. PubMed ID: 33581433.
    Abstract:
    Fabrication of food-grade water-in-oil (W/O) emulsions without surfactant, as the primary substitutes of trans-fat and saturated fat, was still a significant challenge in food science. A facial method has been adopted to fabricate W/O emulsions at 20 °C. The obtained emulsion had long-time stability, and there was no apparent phase separation or oiling-out after 60 days of storage. In this system, beeswax served as a stabilizer for both oleogels and oleogel-based emulsions. The sol-gel melting temperature of the oleogel was 37 ± 0.5 °C by regulating beeswax content to 4% w/w, and then the oleogel was used to fabricate W/O emulsion with the droplet diameter of around 9 μm. Thermo-reversible and thixotropic properties of oleogels were both retained for emulsions. Furthermore, both oleogels and oleogel-based emulsions had compact gel-like structures. The self-emulsifying W/O emulsions without surfactant would have great potential applications in food industry, pharmaceutical industry and feed industry.
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