Gelation of whole macadamia butter by different oleogelators affects the physicochemical properties and applications

Previously, our team has successfully developed ultra-fine whole macadamia butter (WMB, D[4,3]<20 μm) using a novel high energy media mill (HEMM), which showed poor storage stability. In this study, we aimed to enhance the stability of WMB by incorporating four low molecular weight gelators—monoglyceride stearate (MG), beeswax (BW), rice bran wax (RBW), γ-oryzanol and β-sitosterol mixture (SO)—based on the oleogelation mechanism. The effects of different oleogelation mechanisms on its microstructure, texture, storage stability, rheological behavior, spreadability and 3D printability were investigated. The results revealed distinct minimum gelation concentration for different gelators, with all gelators significantly improving the storage stability and hardness of WMB. At a gelator of 3.0%, the centrifugal oil yield for MG, BW, SO and RBW-based WMB decreased by 82.6%, 56.6%, 42.7% and 83.4%, respectively, which was closely related to the small particle size and more uniform distribution of protein particles within the system. Moreover, all samples exhibited a pseudoplastic fluid behavior. Additionally, the appropriate addition of gelators improved the spreadability and 3D printability of WMB. The results provide new insights for the development and application of high oil-based products.