Chin Yiap Tan, Utah State University
Nutrition and Food Sciences
The long term objective of this research is to explore oil-based materials that can be used to replace trans-fats in the food industry. Vegetable oils such as olive (OO), corn (CO), soybean (SBO), sunflower (SFO), safflower (SAFO) and canola (CAO) were mixed with sunflower wax (SFW), paraffin wax (PW), and beeswax (BW) at different concentration levels (0.1%-100%). Crystal Morphology, oil stability, thermal behavior and viscoelastic properties were studied in this research. Results in our laboratory showed that the crystallization occurred sooner when the concentration of waxes increased. For example, crystallization in 0.1% of SFW in SFO occurred after 24 hours of incubation at 25°C, but when concentration increased to 0.25% the crystallization was observed at the first 15 minutes of measurement. In addition, a change in the thermal behavior of wax/oil soft materials was observed when the concentration of waxes increased. For example, the enthalpy change (H) in SFW/ SFO materials increased from 0.87 J/g at 1% of SFW to 21J/g at 10% of SFW. This increase in enthalpy indicated that the amount of crystal increased when the concentration increased. Overall, the crystallization behavior in wax/oil materials was affected by wax concentration and chemical compositions of oils and waxes.