Candelilla Wax Extracted by Traditional Method and an Ecofriendly Process: Assessment of Its Chemical, Structural and Thermal Properties.

A comparative study was carried out on the chemical, structural and thermal properties of candelilla wax from four wax-producing communities in Mexico, which was obtained by two extraction processes, the conventional one using sulfuric acid (SA) and an eco-friendly alternative process using citric acid (CA) as the extracting agent. The waxes were analyzed by basic chemistry (acidity, saponification, ester indexes, and others), color, Fourier transform infrared spectroscopy (FTIR), Raman micro-spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and hardness and brittleness measurements. The waxes obtained by the environmentally friendly process showed differences in their physicochemical properties when compared to waxes from the conventional process. In addition, they showed some improvements, such as lighter shades and harder waxes, suggesting that the new environmentally friendly process is a viable option.

Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques.

BACKGROUND: The widespread use of palm oil in food production affects high consumption of long-chain saturated fatty acids, which increases the risk of cardiovascular disease. Solid or semi-solid wax-based oleogels obtained as a result of edible oils structuring can be an alternative. RESULTS: Oleogels, obtained by structuring a mixture of refined rapeseed and linseed oils (1:1) with 30-80 g kg-1 candelilla wax (CW), were investigated using optical techniques: multi-speckle diffusing wave spectroscopy, centrifugal stability analysis, reflection method, and polarized light microscopy. Refined palm oil was a comparative sample. Increasing CW concentration resulted in an increase in values of L* parameter and opacity, a decrease in the Yellowness Index and a slight increase in the average crystal size. The microstructure of oleogels with 30 or 40 g kg-1 CW was least like the crystal network. Solidification of oleogels took place in two stages. Increase in CW concentration shortened solidification time and increased solidification temperature (greater elasticity of oleogels). Palm oil solidified the longest (497.1 min) and at the lowest temperature (29.3 °C). It showed lower resistance to centrifugal force than oleogels at 20 and 30 °C. All oleogels were stable (no oil release occurred) at 20 °C. CONCLUSION: Optical methods allow for an objective and detailed analysis of physical properties of palm oil and oleogels, as well as identification and tracking changes at the microstructural level over time. It has great potential in the edible lipid quality control at various stages of processing or storage. © 2021 Society of Chemical Industry.

Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols.

RESEARCH BACKGROUND: The use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctional active edible gels based on gelatine and its composites with improved mechanical properties. EXPERIMENTAL APPROACH: Antilisterial and bioactive composite gels showing different physical and active properties from classical gelatine gel were developed by loading lysozyme and green tea extract into gelatine/starch and gelatine/wax composite gels. Mechanical properties, swelling profiles, colour, release profiles, and antimicrobial and bioactive properties of the gels were characterised. RESULTS AND CONCLUSIONS: Gelatine/wax gels showed 1.3- to 2.1-fold higher firmness and cutting strength than gelatine and gelatine/starch composite gels that had similar firmness and cutting strengths. Work to shear of both composite gels was 1.4- to 1.9-fold higher than that of gelatine gel. The gelatine/starch gel showed the highest water absorption capacity. Green tea extract reduced soluble lysozyme in all gels, but composite gels contained higher amount of soluble lysozyme than gelatine gel. All the gels with lysozyme inhibited Listeria innocua growth in the broth media, while green tea extract showed antilisterial activity only in gelatine/wax gels. Gels with green tea extract showed antioxidant, antidiabetic (α-glucosidase and α-amylase inhibition), antihypertensive (angiotensin-converting enzyme inhibition) and antiproliferative activities (on Caco-2 human colon carcinoma cells). However, gelatine and gelatine/wax gels showed the highest antioxidant and antidiabetic activity. The gelatine/wax gels prevented phenolic browning, while green tea extract in other gels showed moderate or extensive browning. NOVELTY AND SCIENTIFIC CONTRIBUTION: This work clearly showed the possibility of improving mechanical properties and modifying water absorption and controlled release profiles of gelatine gels using gelatine/starch and gelatine/wax composites. The novel composite gels reduced browning of incorporated polyphenols and showed antilisterial and bioactive properties.

Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films.

The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. A different internal arrangement was observed as a function of the film composition with both layered and incorporated film structure. Films containing candelilla wax exhibited more regular lipid reorganization, which resulted in better water vapor barrier efficacy and mechanical resistance in comparison to control films. The presence of Tween-80 resulted in better dispersion of lipid particles in film-forming solutions and lower water solubility, lightness, film opacity, and water vapor permeability, whereas the total color differences (∆E) were significantly larger and the improvement in mechanical properties was also achieved.

Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas.

BACKGROUND: Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g-1 ) to a basic masa formulation (water, 60 g 100 g-1 ; nixtamalized maize flour, 40 g 100 g-1 ) on the texture, staling and in vitro starch digestibility of maize tortillas made using a hot plate (200 °C). RESULTS: Textural analysis showed that CWO reduced hardness and increased the tensile strength of tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control tortilla without oleogel. CONCLUSION: The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. © 2019 Society of Chemical Industry.

Long-Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies.

The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)-olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS-based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short-range ordered structure in OCW/ODS-based cookies. Overall, these results indicated that incorporating OCW/ODS-based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility.

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages.

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples.

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams.

Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties. Oleogel-based formulations were characterized by higher viscosity (consistency index: 172-305 mPa·s, macroscopic viscosity index: 2.19-3.08 × 10-5 nm-2) and elasticity (elasticity index: 1.09-1.45 × 10-3 nm-2), as well as greater resistance to centrifugal force compared to EP. Creams with 3, 4, or 5% wax (EC3-5) showed the lowest polydispersity indexes (PDI: 0.80-0.85) 24 h after production and the lowest instability indexes after environmental temperature changes (heating at 90 °C, or freeze-thaw cycle). EC5 had particularly high microstructural stability. In turn, candelilla wax content ≥ 6% w/w accelerated the destabilization processes of the cream-type emulsions due to disintegration of the interfacial layer by larger lipid crystals. It was found that candelilla wax-based lipids had great potential for use as palm oil substitutes in the development of novel vegan cream analogues.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.

Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie.

Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) to extra-virgin linseed oil, and then characterized by their physicochemical properties. Furthermore, the physicochemical and sensorial properties of five cookie formulations were evaluated. Organic candelilla wax influenced the oleogel formulations, giving higher values of color (L* and b*), texture, acidity index, and melting point. In the cookie formulations, the luminosity values decreased when the percentage of oleogel was increased; reddish trends were obtained (a* values) for the cookie where 70% of the fat was replaced by the oleogel (C70), and more yellow trends were obtained (b* values) for C100. The moisture content was higher in cookies with oleogels, but it was within quality limits. The percentage of fat migration was lower in cookies with a mixture of fats and oleogels. In terms of hardness, the substitution of oleogels resulted in softer cookies. In terms of the sensory evaluation, the most accepted cookie was C70. Therefore, this study demonstrates the possibility of using organic-candelilla-wax-based oleogels in a real food model rich in unsaturated fats.

Influence of the Mixtures of Vegetable Oil and Vitamin E over the Microstructure and Rheology of Organogels.

Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelators. Despite the high number of studies using those ingredients in oily systems, there is scarce literature using a mixture of oil and antioxidants. Vitamin E (VE) is an important candidate for its lipophilicity and several applications on pharmaceutical, cosmetics, and food industries. In this work, we investigated the influences of mixtures between vegetable oil (VO) and VE on the microstructures and rheological properties of CW and 12HSA organogels. A weak gel (G''/G' > 0.1) with a shear-thinning behavior was observed for all samples. The presence of VE impacted the gel strength and the phase transition temperatures in a dose-dependent pattern. Larger and denser packed crystals were seen for 12HSA samples, while smaller and more dispersed structures were obtained for CW organogels. The results obtained in this work allowed the correlation of the structural and mechanical properties of the organogels, which plays an important role in the physical-chemical characteristics of these materials.

Enhancement of the Gel Hardness of Candelilla Wax through the Addition of Long-chain Ester Wax Behenyl Behenate.

Candelilla wax (CW) is used as an oil-gelling agent in cosmetic sticks. However, its hardness is inadequate compared to those of hydrocarbon waxes such as paraffin. In this study, behenyl behenate (BB), an additive plant-derived wax ester with a high melting point, was shown to improve the oil-gel hardness of CW.Although the gel with BB alone had a relatively low gel hardness, when BB was mixed with CW at a ratio of 70:30 (CW:BB), the gel hardness significantly increased to four times that of the CW gel. The hardness of the CW and BB mixtures was higher than that of paraffin wax, which is used to solidify cosmetic oils. An increase in gel hardness was not observed when additives with chemical structures similar to those of BB, such as stearyl stearate (which has a lower molecular weight than BB) and behenic acid or behenyl alcohol (which are components of BB), were blended.Scanning electron microscopy indicated the presence of many spherical clusters comprising fine crystallites in the CW gel. This morphology was in contrast to that of paraffin wax gel, in which only plate crystals were observed. It was concluded that this heterogeneous structure led to the low gel hardness of CW. When BB was added to CW, the spherical clusters disappeared, and the internal structure changed to a homogeneous card-house structure composed of plate crystals.

Soybean oil organogelled emulsions as oral delivery systems of hydroxytyrosol and hydroxytyrosol alkyl esters.

Water-in-soybean oil organogelled emulsions (OGEs) were formulated as fat replacers and evaluated as delivery systems of hydroxytyrosol (HT, hydrophilic compound), hydroxytyrosol octanoate (HTC18, hydrophobic compound) and hydroxytyrosol decanoate (HTC10, with intermediate hydrophobicity and the highest antioxidant activity measured by conjugated autoxidizable triene assay). OGEs formulated with 55% of water and a ternary blend of candelilla wax, fully hydrogenated palm oil and monoacylglycerols showed mechanical properties similar to lard and solid-like behavior. The increase in the water content, together with a higher concentration of structuring agents in the oil phase, led to an increase in oil retention capacity and texture parameters. A slight desesterification of HTC10 and HTC18 was found during in vitro gastrointestinal digestion. The three bioactive compounds loaded in OGEs showed high bioaccessibility values (∼84%) at the end of digestion, regardless their chain length and hydrophobicity. These OGEs designed as fat replacers showed a great potential for vehiculation of both hydrophilic and lipophilic compounds.

Development of Bigels Based on Date Palm-Derived Cellulose Nanocrystal-Reinforced Guar Gum Hydrogel and Sesame Oil/Candelilla Wax Oleogel as Delivery Vehicles for Moxifloxacin.

Bigels are biphasic semisolid systems that have been explored as delivery vehicles in the food and pharmaceutical industries. These formulations are highly stable and have a longer shelf-life than emulsions. Similarly, cellulose-based hydrogels are considered to be ideal for these formulations due to their biocompatibility and flexibility to mold into various shapes. Accordingly, in the present study, the properties of an optimized guar gum hydrogel and sesame oil/candelilla wax oleogel-based bigel were tailored using date palm-derived cellulose nanocrystals (dp-CNC). These bigels were then explored as carriers for the bioactive molecule moxifloxacin hydrochloride (MH). The preparation of the bigels was achieved by mixing guar gum hydrogel and sesame oil/candelilla wax oleogel. Polarizing microscopy suggested the formation of the hydrogel-in-oleogel type of bigels. An alteration in the dp-CNC content affected the size distribution of the hydrogel phase within the oleogel phase. The colorimetry studies revealed the yellowish-white color of the samples. There were no significant changes in the FTIR functional group positions even after the addition of dp-CNC. In general, the incorporation of dp-CNC resulted in a decrease in the impedance values, except BG3 that had 15 mg dp-CNC in 20 g bigel. The BG3 formulation showed the highest firmness and fluidity. The release of MH from the bigels was quasi-Fickian diffusion mediated. BG3 showed the highest release of the drug. In summary, dp-CNC can be used as a novel reinforcing agent for bigels.

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil-Derived Oleogels Using Sunflower Lecithin and Soya Lecithin.

Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The proposed work is an attempt to understand the impact of differently sourced lecithin, such as sunflower lecithin (SFL) and soya lecithin (SYL), on the various physicochemical properties of CW and rice bran oil (RBO) oleogels. The yellowish-white appearance of all samples and other effects of lecithin on the appearance of oleogels were initially quantified by using CIELab color parameters. The microstructural visualization confirmed grainy and globular fat structures of varied size, density, packing, and brightness. Samples made by using 5 mg of SFL (Sf5) and 1 mg of SYL (Sy1) in 20 g showed bright micrographs consisting of fat structures with better packing that might have been due to the improvised crystallinity in the said samples. The FTIR spectra of the prepared samples displayed no significant differences in the molecular interactions among the samples. Additionally, the slow crystallization kinetics of Sf5 and Sy1 correlated with better crystal packing and fewer crystal defects. The DSC endotherm displayed two peaks for melting corresponding to the melting of different molecular components of CW. However, all the formulations showed a characteristic crystallization peak at ~40 °C. The structural reorganization and crystal growth due to the addition of lecithin affected its mechanical property significantly. The spreadability test among all prepared oleogels showed better spreadable properties for Sf5 and Sy1 oleogel. The inclusion of lecithin in oleogels has demonstrated an enhancement in oleogel properties that allows them to be included in various food products.

Vitamin E-loaded bigels and emulsions: Physicochemical characterization and potential biological application.

Bigels have been studied as topical formulations for its benefits over sensory and drug delivery parameters. However, there is still few evidences about the properties of the combination of organogelators, oily phases and bioactive molecules into rheological and stability behavior. We investigated the use of classical organogelators (candelilla wax and 12-hydroxystearic acid) and oily phases (sunflower and mineral oil) in 5/95 organogel/polymeric hydrogel ratio to compare vitamin E bigels with its corresponding emulsions. The rheological measurements, microstructure, physical and oxidative stability properties and biological behavior were evaluated. The obtained oil-in-water bigels and emulsions showed crystallization pattern at the interface with high thermal and centrifuge-stress stability. Viscoelastic weak gels were obtained with higher thixotropy and consistency of 12-hydroxystearic bigels. The diameter of the inner phase was increased by vitamin E, despite its little influence over physical and oxidative stability of bigels and emulsions. Those findings indicated that sensory attributes may be regulated by the organogel composition.

Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life.

This study aimed to investigate the effect of the addition of organogels in low-fat and high-fat margarines during storage. Margarine formulations were made using water: oil ratios of 65:35 and 40:60 (w/w), and a lipid phase composed of organogel made with soybean oil, candelilla wax, fully hydrogenated palm oil, and mononoacylglycerols. The thermal stability, particle size, consistency, peroxide index, oil exudation, and microstructure of the margarines were evaluated for six months of storage. All margarines showed thermal stability at 35 °C, with no physical destabilization during the period studied. Both low-fat and high-fat margarines presented similar particle size distribution, with d3.3 around units of 5 µm. The peroxide index of the margarines ranged from 1.27 to 5.97 meq O2/Kg after six months of storage. High-fat margarines showed greater hardness and lower spreadability. The amount of water added to the formulations affected the stability, particle size, and texture of the margarines. It was possible to produce margarines with different fat contents and greater health appeal. The margarines with 60% and 35% fat exhibited 12.00 and 8.03% SFA; 32.63 and 18.20% PUFA; and 14.37 and 8.20% MUFA, respectively.

In vitro digestion of edible nanostructured lipid carriers: Impact of a Candelilla wax gelator on performance.

In this study, food-grade nanostructured lipid carriers (NLCs) were used as delivery systems to overcome some of the limitations of solid lipid nanoparticles (SLNs) and liquid lipid nanoparticles (LLNs). Organogel NLCs were prepared using an oil phase consisting of a hydrophobic gelator (Candelilla wax) dispersed in liquid corn oil. The oil phase undergoes a gel-to-sol transition when heated, which means that oil-in-water nanoemulsions can be used as templates to form the NLCs. The impact of lipid phase composition on the gastrointestinal fate of the NLCs was determined using a simulated gastrointestinal tract (GIT). The particle size, ζ-potential, and microstructure of the LLNs, NLCs and SLNs were characterized when they were exposed to model oral, gastric, and small intestine conditions. The oil phase in the LLNs and SLNs consisted of pure corn oil and pure Candelilla wax, respectively. Initially, all samples contained small lipid particles (d43 = 150-202 nm) with negative surface potentials (ζ = -26 to -47 mV). The LLNs, SLNs and NLCs behaved similarly in the simulated GIT in terms of their particle properties: there was a large increase in particle size and decrease in charge magnitude in the mouth, stomach, and intestine. The Candelilla wax in the SLNs and NLCs was not digested by lipase, but the corn oil in the LLNs and NLCs was fully digested. This phenomenon may be used to create colloidal delivery systems that can control the release of encapsulated bioactive agents within the GIT.

Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings.

The gelation process, elasticity, and mechanical recovery after shear were studied in mixed oleogels of ethylcellulose (EC), monoglycerides (MG), and candelilla wax (CW). EC oleogels produced without MG showed grainy texture due to incomplete dissolution of crystalline fractions of raw EC in the vegetable oil (150 °C). These fractions were eliminated by dissolving the raw EC/MG mixture in ethanol, evaporating the solvent, dispersing, and dissolving the solid residue in the vegetable oil (150 °C) prior gelation. The EC polymeric network, and MG, and CW crystals had a positive interaction on the elasticity of mixed oleogels. Mixed oleogels produced under static conditions showed a 100 % of elasticity recovery after shearing, a phenomenon associated with an EC interchain hydrogen bonding mediated by hydroxyl groups of MGs. This tentatively resulted from the formation of junction zones of the type EC-[MG]n-EC. The rheological behavior of these olegels was remarkably close to that of commercial shortenings.

Ultrasound-assisted gelation of ß-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis.

This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of ß-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without ß-carotene were used to form oleogels. HIU improved the storage modules (G') of peanut, pine nut and walnut oleogels without ß-carotene from 11048.43 ± 728.85 Pa, 38111.67 ± 11663.98 Pa and 21921.13 ± 1011.55 Pa to 13502.40 ± 646.54 Pa, 75322.47 ± 9715.25 Pa and 48480.97 ± 4109.64 Pa, respectively. Moreover, HIU reduced oil loss of peanut, pine nut and walnut oleogels without ß-carotene from 23.98 ± 2.58%, 17.14 ± 0.69% and 24.66 ± 1.57% to 17.60 ± 1.10%, 13.84 ± 0.74% and 18.72 ± 3.47%, respectively. X-ray diffraction patterns showed that HIU did not change the form of the crystal (ß-polymorphic and ß'-polymorphic) but increased the crystal intensity. Polarized light microscope images indicated that all oleogels showed more visible crystals after HIU. After 120 d of storage, HIU decreased the degradation of ß-carotene for peanut oil and walnut oil samples (the contents of ß-carotene in peanut and walnut oleogels without HIU after 120 d of storage were 897 ± 2 µg/g and 780 ± 1 µg/g, respectively, and those of sonicated samples were 1070 ± 4 µg/g and 932 ± 1 µg/g, respectively). Furthermore, HIU reduced the release of ß-carotene in intestinal digestion. In conclusion, HIU could improve the functional properties of wax-nut oils oleogels and their ß-carotene enriched oleogels.