Abstract

This study evaluates the impact of cooling methods on the physicochemical, rheological, and oxidative properties of beeswax oleogels structured in cold-pressed canola oil. Oleogels were produced using three cooling approaches: room temperature (20–26 °C; convection), cold storage (?16 °C; conduction/convection), and a novel experimental cooling system (ECS) operating at a controlled rate of 2 °C/min. The ECS generated a crystal network with more crystals and a higher average size than the C and RT methods, respectively—exhibiting a considerably higher projected mass fraction—developing a stronger crystal network structure. Compared to the other methods, ECS-cooled oleogels exhibited viscoelastic profiles resembling commercial fats and significantly lower peroxide and p-anisidine values during accelerated oxidation at 50 °C over 35 days, particularly up to day 21. These findings demonstrate that precise cooling control via the ECS improves oleogel structure and oxidative stability, offering a promising strategy for healthier fat alternatives. © 2025