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 degrees C; convection), cold storage (-16 degrees C; conduction/convection), and a novel experimental cooling system (ECS) operating at a controlled rate of 2 degrees 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 degrees 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.