Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil

Inspired by the potential opportunities offered by sorghum as a natural wax source, the objective of this study was to investigate for the first time the potential of three types of sorghum waxes, namely, sorghum bran wax (SBW), sorghum DDGS wax (SDW), and sorghum kernel wax (SKW), as an oleogelator. All the three sorghum waxes showed good gelation properties with minor differences. Fast cooling rate and ultrasonic treatment favored the oil-gelling capacity and reduced oil loss by reducing the crystal size. All sorghum wax oleogels exhibited two common x-ray diffraction peaks around d-value of 0.415 nm and 0.374 nm, suggesting the evidence of a hexagonal symmetry and beta' crystals. Faster cooling rate resulted in an earlier onset of crystallization and ultrasonic treatment narrowed the melting range. Oxidation of fish oil in the sorghum wax oleogels were delayed considerably compared to free fish oil, while SDW generated the most stable oleogels.