High stability on oil loss of palm olein oleogel uses natural wax as an oleogelator in low-concentration

Animal fat contains high cholesterol, so it is harmful to health. Therefore, efforts are needed to replace it with vegetable oil through an oleogelation process. This research aimed to obtain the type of wax and its critical concentration as an oleogelator in forming palm olein oleogel, resulting in an oleogel with low oil loss. The types of wax used are beeswax, candelilla wax, and carnauba wax, each with a concentration of 2, 4, 6, 8, and 10%. The experimental design used a completely randomized factorial design. Next, the data was analyzed using analysis of variance and continued with the Duncan Multiple Range Test. The results showed that candelilla wax can form a stronger oleogel than beeswax and carnauba wax, with the lowest critical concentration (2%) and oil loss of up to 0% compared to beeswax and carnauba wax. Oleogel is formed through crystal formation, which can be seen from microstructural and XRD analysis. FTIR analysis also shows the formation of intermolecular hydrogen bonds. The resulting oleogel was thermoreversible, as demonstrated by the results of the DSC analysis.