Phase Behavior of a Binary Mixture of Beeswax and Carnauba Wax and Its Effectiveness as Gelator

ABSTRACT The phase behavior of binary mixtures of beeswax (BW) and carnauba wax (CRW) was investigated using differential scanning calorimetry (DSC), and their effectiveness as gelators for high‐oleic sunflower oil (HOSFO) was evaluated. Different BW/CRW combinations were crystallized in the DSC, and their melting thermograms and main thermal parameters were obtained. These results were used to construct a pseudo‐phase equilibrium diagram. Additionally, solid content curves, an isosolid diagram, and the variation of melting enthalpies as a function of CRW percentage in the mixture were determined. Results suggested that both waxes exhibited behavior close to that of a full‐compatibility mixture over the entire composition range, with phase behavior consistent with a monotectic phase diagram. Based on the critical gelation concentration ( C *), all BW/CRW mixtures exhibited gelation efficiencies comparable to that of pure BW (2.0 wt%) and superior to that of pure CRW (3.0 wt%). However, the BW/CRW 90/10 blend emerged as the most effective oleogelator, exhibiting a C * of 1.0 wt%, which was lower than that of all other wax combinations as well as both pure waxes.

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Publication Details

Journal
Journal of the American Oil Chemists Society
Published
2026-08-17
DOI
https://doi.org/10.1002/aocs.70145
Primary Topic
Food Chemistry and Fat Analysis
Type
article
Field-Weighted Citation Impact
0.00

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article

Phase Behavior of a Binary Mixture of Beeswax and Carnauba Wax and Its Effectiveness as Gelator

Iván Jachmanián, Bruno Irigaray, Natalia Martínez
Journal of the American Oil Chemists Society
Food Chemistry and Fat Analysis
article

Phase Behavior of a Binary Mixture of Beeswax and Carnauba Wax and Its Effectiveness as Gelator

Iván Jachmanián, Bruno Irigaray, Natalia Martínez
article en

Abstract

ABSTRACT The phase behavior of binary mixtures of beeswax (BW) and carnauba wax (CRW) was investigated using differential scanning calorimetry (DSC), and their effectiveness as gelators for high‐oleic sunflower oil (HOSFO) was evaluated. Different BW/CRW combinations were crystallized in the DSC, and their melting thermograms and main thermal parameters were obtained. These results were used to construct a pseudo‐phase equilibrium diagram. Additionally, solid content curves, an isosolid diagram, and the variation of melting enthalpies as a function of CRW percentage in the mixture were determined. Results suggested that both waxes exhibited behavior close to that of a full‐compatibility mixture over the entire composition range, with phase behavior consistent with a monotectic phase diagram. Based on the critical gelation concentration ( C *), all BW/CRW mixtures exhibited gelation efficiencies comparable to that of pure BW (2.0 wt%) and superior to that of pure CRW (3.0 wt%). However, the BW/CRW 90/10 blend emerged as the most effective oleogelator, exhibiting a C * of 1.0 wt%, which was lower than that of all other wax combinations as well as both pure waxes.

Journal of the American Oil Chemists Society
Universidad de la República de Uruguay (UY), Universidad de Montevideo (UY)
Programa de Desarrollo de las Ciencias Básicas, Agencia Nacional de Investigación e Innovación, Comisión Sectorial de Investigación Científica
Openalex Percentile: Top 12%
Food Chemistry and Fat Analysis
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