ABSTRACT Oleogels (OG) offer the possibility of incorporating into the diet unsaturated fats with physical properties similar to those of saturated fats without altering their chemical composition. This study investigates the synergistic effects of beeswax (BW) and carnauba wax (CW) binary blends on the structural and rheological properties of oleogels. Rheological analysis revealed that wax mixtures enhanced OG elastic moduli ( G ′) by up to 10‐fold compared to single‐wax OG, forming a robust network at lower temperatures (4°C–25°C). SAXS/WAXS studies linked these improvements to microstructural differences: BW‐rich OG exhibited ordered lamellar nanostructures (6.4–7.6 nm), while CW‐rich systems formed disordered aggregates (9–15 nm). BBC sample (1:3 BW:CW) showed exceptional homogeneity, correlating with superior mechanical strength. Thermal behavior depended on wax ratios, with CW increasing gelation temperatures (e.g., 63°C for CCC vs. 52°C for BBB) and BW accelerating crystallization. Stress relaxation tests confirmed binary OG retained 50× higher residual elasticity than single‐wax systems. These findings demonstrate the potential of BW‐CW blends to tailor OG for saturated fat replacement in foods, balancing texture, stability, and functionality.
Pino et al. (Sat,) studied this question.