Abstract:
Bleached rice bran wax (BRX) is a by-product of rice bran oil purification. It has a variety of uses in the food industry and can also be utilized as a gelling agent in food. This research aims to study the production of organogels and water-in-oil emulsion (W/O emulsion) from BRX and policosanol (PC) extracted from BRX. Physicochemical properties and changes in properties during storage at 4°C and 30°C for 90 days were evaluated. Regarding morphology, BRX appeared to have a needle-like shape and an arrangement with beta prime- and beta- form formations. BRX had a high crystalline temperature (TC) and melting temperature (TM) of 71.47°C and 73.99°C, respectively. Bleached rice bran wax organogels (BRXO) were prepared by mixing rice bran oil with BRX at wax concentrations of 3, 5, 7 and 9 wt%. BRXO formed gels at a minimum concentration of 5 wt%. The concentration of added wax influenced physicochemical properties of BRXO, including gelation time, oil binding capacity, colour, solid fat content, textural characteristics, crystal morphology and thermal behaviour (p
