Development and optimization of oleogels based on beeswax, corn and mustard oils as a healthy fat model for prospective processed cheese production

BACKGROUND The increased demand for healthier substitutes for saturated or trans fats in processed diets has led to the development of oleogels, which can change liquid oils into semi‐solid forms. RESULTS Thus, this study aims to develop oleogel formulations based on a blend of corn oil, mustard oil, and beeswax, with different ratios optimized using response surface methodology to achieve the desired oxidative stability and antioxidant activity. Oxidative stability of the developed formulations was monitored through peroxide value (PV), iodine value (IV), unsaturated fatty acid (UFA), induction period (IP), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay. The optimized formulation demonstrated a PV of 2.7 meq O 2 kg −1 , an IV of 1452 g I kg −1 , a UFA of 95, an IP of 5.3 h, and a DPPH of 96%. The best formulation was achieved through synergistic behavior at ratios of 6:4:0.5 for corn oil, mustard oil, and beeswax, respectively, which were used in processed cheese preparation. The chemical, physical, and color properties of the cheese were assessed over 2 months of cold storage. The processed cheese with oleogel exhibited more significant antioxidant activity (63.30%) than the control cheese sample (31.86%). The total UFAs in butter and the optimal oleogel were found to be 64.20% and 86.58%, respectively, while the percentages of these fatty acids in treated and control processed cheeses ranged from 44.89% to 56.43%. CONCLUSION The results show that the improved oleogel could serve as a healthy, thick fat for processed cheese, helping it stay fresh and stable while maintaining the right texture and physical qualities over time.