Title of Oral/Poster Presentation

A Study on Food Grade Beeswax and Rice-bran wax and their blend in Soybean Oil

Class

Article

Department

Nutrition, Dietetics, and Food Sciences

Faculty Mentor

Silvana Martini

Presentation Type

Oral Presentation

Abstract

The objective of this research is to analyze the melting behavior of food grade waxes such as beeswax (BW) and rice bran wax (RBW) and their binary mixtures. Phase diagrams of these systems were evaluated and the rheological behavior of RBW/BW in soybean oil (SBO) at 2.5% concentration was analyzed. Differential scanning calorimetry (DSC) was used to evaluate the melting profile of the binary wax crystallized in oil while solid fat content (SFC) was measured at different temperatures to analyze the amount of crystalline wax formed. Crystal morphology of the binary waxes and binary wax in SBO was evaluated using polarized light microscopy (PLM). The wax melting profile of BW shows two peaks at lower temperatures compared to RBW (52 ˚C and 61 ˚C for BW; and 81 ˚C for RBW). When 40% RBW was added to BW the RBW peak is not observed in the melting profiles showing a eutectic at 46.9 ˚C at 40% RBW/BW conc. Viscoelastic parameters (G', G'') analyzed in SBO at 2.5% of pure waxes shows that RBW has higher G' value (31360.0 ± 973.3 Pa) than BW (90.7 ± 74.4 Pa). BW (pure: 1.1 ± 0.1 J/g) addition to RBW causes a decrease in enthalpy values of pure RBW from 4.25 ± 0.0 J/g to 3.1 ± 0.0, 1.9 ± 0.0, and 1.0 ± 0.1 for the 80%, 50% and 20% RBW/BW samples respectively. Crystal morphology of the binary waxes show needle like structures, which are different from individual crystal structures. BW showed bigger and less dense crystals and RBW showed comparatively smaller crystals. Similarly, the morphology of binary wax in SBO at different concentrations was different from individual waxes in soybean oil (RBW crystals in SBO are much smaller in size than BW but the crystals of the blends at different conc. are in between BW and RBW crystals).

Start Date

4-9-2015 1:00 PM

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Apr 9th, 1:00 PM

A Study on Food Grade Beeswax and Rice-bran wax and their blend in Soybean Oil

The objective of this research is to analyze the melting behavior of food grade waxes such as beeswax (BW) and rice bran wax (RBW) and their binary mixtures. Phase diagrams of these systems were evaluated and the rheological behavior of RBW/BW in soybean oil (SBO) at 2.5% concentration was analyzed. Differential scanning calorimetry (DSC) was used to evaluate the melting profile of the binary wax crystallized in oil while solid fat content (SFC) was measured at different temperatures to analyze the amount of crystalline wax formed. Crystal morphology of the binary waxes and binary wax in SBO was evaluated using polarized light microscopy (PLM). The wax melting profile of BW shows two peaks at lower temperatures compared to RBW (52 ˚C and 61 ˚C for BW; and 81 ˚C for RBW). When 40% RBW was added to BW the RBW peak is not observed in the melting profiles showing a eutectic at 46.9 ˚C at 40% RBW/BW conc. Viscoelastic parameters (G', G'') analyzed in SBO at 2.5% of pure waxes shows that RBW has higher G' value (31360.0 ± 973.3 Pa) than BW (90.7 ± 74.4 Pa). BW (pure: 1.1 ± 0.1 J/g) addition to RBW causes a decrease in enthalpy values of pure RBW from 4.25 ± 0.0 J/g to 3.1 ± 0.0, 1.9 ± 0.0, and 1.0 ± 0.1 for the 80%, 50% and 20% RBW/BW samples respectively. Crystal morphology of the binary waxes show needle like structures, which are different from individual crystal structures. BW showed bigger and less dense crystals and RBW showed comparatively smaller crystals. Similarly, the morphology of binary wax in SBO at different concentrations was different from individual waxes in soybean oil (RBW crystals in SBO are much smaller in size than BW but the crystals of the blends at different conc. are in between BW and RBW crystals).