Hasil untuk "Oils, fats, and waxes"

时宁宁1，仲海雨2SHI Ningning1，ZHONG Haiyu2

为解决传统植脂末带来的反式脂肪酸问题、弱化植脂末标签，以椰子油为原料开发植脂乳。通过单因素试验研究了不同稳定剂对植脂乳体系黏度、粒径、Turbiscan稳定性指数（TSI）的影响，在此基础上采用响应面试验对植脂乳配方进行优化。结果表明：单，双甘油脂肪酸酯与硬脂酰乳酸钠复合使用效果优于单独使用；随着不同稳定剂添加量的增加，植脂乳稳定性均呈现先增加后降低的现象；优化的植脂乳最佳配方为复合乳化剂（单，双甘油脂肪酸酯与硬脂酰乳酸钠质量比1∶ 1）添加量0.21%、酪蛋白酸钠添加量0.86%、卡拉胶添加量0.008%、磷酸氢二钠添加量0.13%，此配方下制备的植脂乳TSI为0.419。综上，优化后得到的植脂乳在室温下有良好的稳定性。 To address the issue of trans fatty acids associated with traditional non-dairy creamers and to achieve a cleaner label for non-dairy creamer products, a liquid creamer was developed using coconut oil as the raw material. The effects of different stabilizers on the viscosity, particle size, and Turbiscan stability index (TSI) of the liquid creamer system were investigated through single-factor experiments. Based on these findings, the formulation of the liquid creamer was optimized using response surface methodology. The results indicated that the combined use of mono-and diglycerides (MDG) and sodium stearoyl lactylate (SSL) was superior to their individual use. As the dosage of different stabilizers increased, the stability of the liquid creamer initially improved and then deteriorated. The optimized formulation was determined as follows: compound emulsifier (a 1∶ 1 mass ratio of MDG to SSL) dosage 0.21%, sodium caseinate dosage 0.86%, carrageenan dosage 0.008%, and disodium hydrogen phosphate dosage 0.13%. The TSI of the liquid creamer prepared with this optimized formulation was 0.419. In conclusion, the optimized liquid creamer exhibits good stability at room temperature.

Yuting Fu, Yu Chen, Pengyan Li et al.

Coconut oil (CO) and palm kernel oil (PKO), both rich in medium-chain fatty acids (lauric acid), have shown potential as substitutes for cocoa butter (CB). However, their tendency to melt at room temperature limits their application. To overcome this limitation, 8 % natural wax (candelilla) was added to different proportions of CO and PKO to form oleogels, creating a three-dimensional network that enhanced their crystallization behavior and structural stability. In this study, the crystallization behavior, storage stability, and fat bloom resistance of these chocolates were systematically evaluated under varying storage conditions. Thermal and structural analyses revealed that wax oleogels modified the polymorphic transitions of the oils, promoting the formation of stable crystals, which reduced oil migration and delayed fat bloom. The presence of wax also promoted the formation of stable β' crystals, encouraging directional crystal growth and improving the integrity of the final chocolate structure. Comparative storage tests demonstrated that chocolates containing wax oleogels exhibited significantly improved storage stability, particularly under fluctuating temperature conditions, compared to chocolates made with CB. These findings provide valuable insights into the role of wax oleogels in modifying the crystallization behavior and mitigating fat bloom in lauric acid-rich chocolates. This study offers a scientific basis for optimizing cocoa butter alternatives in confectionery applications.

Wahyu Ramadhan, Fajar Domychen Sihombing, B. Riyanto et al.

Despite the extensive use of various vegetable oils in oleogel development, sustainable sources, such as belly Pangasius oil derived from industrial byproducts, offer a promising alternative as the liquid phase in oleogel systems. This research aimed to determine the optimal type and concentration of rice bran wax (RBW) and candelilla wax (CW) oleogelators based on Pangasius byproduct oil and to evaluate their application in producing reduced‐fat chocolate‐based products. The selected oleogel systems were further assessed, and the properties of the resulting chocolate products were characterized. The 5% CW oleogel exhibited superior gelling and oil binding capacity (99.86 ± 0.13%). Differential scanning calorimetry of oleogels with 2.5%, 5%, and 7.5% oleogelator concentrations showed a shift in melting points with increasing temperature. Rheological analysis revealed dynamic changes in G' and G" values as the oleogelator concentration increased. Application of the 5% CW oleogel yielded optimal results, producing chocolate products with physical and sensory characteristics comparable to those made with commercial butter. Substituting 50% of the butter with oleogel resulted in products with similar physical attributes and sensory acceptance. Hedonic testing showed no significant differences in most parameters across substitution levels (p > 0.05), with an average acceptance score exceeding 7 on a 9‐point scale. Notably, the total energy content of the chocolate product was reduced by 43.77% with 100% oleogel substitution. Eventually, this proof of concept highlights the potential of Pangasius byproduct oil as a sustainable liquid phase in oleogel technology, opening new possibilities for its application in confectionery.

Zhenpeng Wang, Jingwen Wang, Zexin Li et al.

As a key medium in industry, lubricating oil plays a significant role in reducing friction, cooling sealing and transmitting power, which directly affects equipment life and energy efficiency. Traditional mineral-based lubricating oils rely on non-renewable petroleum, and they have high energy consumption and poor biodegradability ( −10 °C), and easy precipitation of wax crystals at low temperature, which restricts their industrial application. In recent years, a series of modification studies have been carried out around “pour point depression-viscosity preservation”. Catalytic isomerization can reduce the freezing point to −42 °C while maintaining a high viscosity index. Epoxidation–ring-opening modification introduces branched chains or ether bonds, taking into account low-temperature fluidity and oxidation stability. The deep dewaxing-isomerization dewaxing process improves the base oil yield, and the freezing point drops by 30 °C. The synergistic addition of polymer pour point depressant and nanomaterials can further reduce the freezing point by 10–15 °C and improve the cryogenic pumping performance. The life cycle assessment shows that using the “zero crude oil” route of waste oil and green hydrogen, the carbon emission per ton of lubricating oil is only 0.32 t, and the cost gradually approaches the level of imported synthetic esters. In the future, with the help of biorefinery integration, enzyme catalytic modification and AI molecular design, it is expected to realize high-performance, low-cost, near-zero-carbon lubrication solutions and promote the green transformation of industry.

Gallard Jeanne, Wantz Eliot, Hébrard Gilles et al.

Methane, an abundantly produced greenhouse gas, is a major driver of global climate change. The development of sustainable processes for methane capture is limited by the poor solubility of this organic compound in water, but this solubility can be increased by adding other compounds to the aqueous solution. Here, we studied the solubility of methane in aqueous dispersions containing lipid microparticles of phytosterols—a group of sterol compounds from plants—at room temperature and atmospheric pressure. The solubility of the phytosterols in water was improved chemically, by functionalization with glycerol carbonate in solvent-free conditions, and physically, by antisolvent precipitation to form particles in water. We evaluated the influence of phytosterol microparticles on methane solubility in water by monitoring the apparent partition coefficient between the gas and liquid phases defined by Henry’s law. Phytosterol functionalization generated amphiphilic phytosterols with glycerol branches, which were characterized by FTIR and MALDI-TOF. These amphiphilic phytosterols formed particles of 2 and 12 μm in diameter on antisolvent precipitation. Systems containing phytosterol microparticles had a partition coefficient half that of the corresponding control. The gas-liquid equilibrium was, therefore, shifted to the liquid state, demonstrating that the solubility of methane in water was improved by phytosterol microparticles.

Ming Fu, M. Mat Yusoff, N. Mohd Adzahan et al.

Animal fat crucially provides flavor, texture, and overall mouthfeel in meat products. However, its high saturated fatty acids (SFAs) levels present notable health risks, highlighting the need for healthier fat alternatives that maintain product quality. This study explored the potential of palm oil (PO)-based oleogel as an alternative to beef fat (BF). Specifically, two PO-based oleogels were formulated; one comprising PO and another comprising a mixed oil-based oleogel (MOG) of palm (66%), olive (12%), and linseed oils (22%). Beeswax (BW) and carnauba wax (CAW) were used as oleogelators at concentrations of 5%, 7.5%, and 10% w/w. Physicochemical properties and fatty acid composition were assessed against BF. In general, although there were differences in color and oxidative stability, the textural and thermal characteristics of PO-based oleogels showed notable similarities to BF. Additionally, MOG demonstrated a significantly (p < 0.05) improved fatty acid profile and better health indices compared to BF, characterized by reduced SFA content and increased levels of polyunsaturated fatty acids. In terms of oleogelator, oleogels formulated with higher concentrations of CAW exhibited a more compact microstructure, enhanced hardness, greater thermal stability, and increased susceptibility to lipid oxidation. In contrast, BW-based oleogels were characterized by a softer texture. The findings highlighted the potential of PO-based oleogels as a healthier alternative to traditional animal fats. PRACTICAL APPLICATION: Animal fat enhances flavor and texture in meat products but poses health risks due to high saturated fat content. This study explored palm oil-based oleogels as healthier alternatives to beef fat, aiming to mimic fat characteristics while improving health profiles. Using beeswax and carnauba wax as oleogelators, the oleogels demonstrated similarities to beef fat in certain properties while achieving improved fatty acid profiles and lower atherogenic and thrombogenic indices compared to beef fat. These findings highlight the potential of palm oil-based oleogels as innovative and health-conscious fat alternatives, aligning with consumer demands for healthier and more sustainable dietary options.

E. Morales, Katerine Marilaf, Mónica Rubilar et al.

Vegetable oils structured with natural wax blends have attracted increasing interest due to their tunable crystallization and gelling behavior. This study evaluated the structuring of chia oil (ChO) using low concentrations (1–5%) of a shellac wax (SW) and beeswax (BW) blend in a 1:1 ratio, focusing on physicochemical, viscoelastic, and thixotropic properties. ChO structured with 1% SW/BW formed a weak network with high oil loss, whereas concentrations of 3–5% formed denser networks, resulting in OBC values of 75.6–88.4% and firmness values of 16.9–55.1 g. Structuring with 5% SW/BW significantly reduced peroxide values (p 0.05). Although induction periods were slightly extended in structured samples, differences across oleogelant concentrations were not statistically significant (p > 0.05). Rheological analysis revealed that 3–5% SW/BW-structured ChO exhibited semisolid gel behavior, characterized by enhanced deformation resistance and thermal stability. Thixotropic recovery tests revealed that structural recovery improved as the deformation amplitude decreased within the linear viscoelastic range, suggesting that thixotropic behavior was influenced by oleogelant concentration. These findings demonstrate the potential of SW/BW-structured ChO as fat alternatives in lipid-based foods that require mechanical resilience, structural recovery, and enhanced oxidative stability, even at low wax levels.

S. Ropciuc, C. Ghinea, A. Leahu et al.

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.

A. Tanislav, Bianca Șandru, S. Man et al.

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.

Hatice Çokay, N. M. Ç. Uzkuç, Y. Yüceer et al.

In this study, three different oil (black seed, St. John's Wort, and grape seed oils [GSO]) oleogels, which are especially used in complementary medicine, were produced with natural waxes (sunflower and beeswax [BW]). The physicochemical, textural, thermal, and structural features and volatile composition of the oleogels were determined and compared with commercial petrolatum gels (control sample). The sunflower and BW gels had a higher melting point than the petrolatum gels. Particularly, the firmness values of the fresh sunflower and BW oleogels were close to the petrolatum gels, except for the BW‐based St John's Wort and GSO gels. The firmness and stickiness values of the oleogels and the control samples increased in relation to the storage period. The increase in firmness value was less in the sunflower wax than in the BW and control samples. All sunflower, BW and petrolatum gels exhibited the β′ form. Volatile component data showed that different waxes have different volatile adsorption capacities. As a result, natural wax oleogels produced with various essential oils could be an alternative to similar products used in the cosmetics, pharmacology, and food supplement industries, which are already commercially available.Practical applications: (Oleogels have become a popular technique for structuring oils in recent years. In this way, oleogels are considered an alternative to solid fat such as margarine, butter, and shortening and an oil‐restricting agent against oil leakage in oil‐based foods. Consumers establish a close relationship between their own health and the foods they consume and the cosmetics they use. This situation has led to an increasing interest in natural products. Essential oils (EOs) are used in many fields, ranging from cosmetics to complementary medicine. In this context, essential oleogels produced with natural waxes were compared with the commercial products, revealing their potential for use in both cosmetic and food supplements. EO‐oleogels represent a new approach to the oleogel product range with high commercialization potential for related industries.)

L. Roufegarinejad, A. H. Khiabani, F. Kheiri et al.

The present work evaluates the effect of the incorporation of 6% carnauba wax (CW) and 7% monoglyceride (MG) oleogels for production of a healthy lipid mixture (linseed and sunflower oils) oleogels as a fat replacer at 30, 50, and 70% in hamburger formulation. Hamburgers' fatty acid composition, cooking loss, fat absorption, and texture and oxidative stabilities were evaluated. Incorporation of oleogels in hamburger formulation resulted in a significant decrease (P < 0.05) in amounts of saturated fatty acids (SFAs), as well as a decrease in the ratio of omega-6 to omega-3 fatty acids and atherogenic indices, and an increase in linoleic and linolenic acids (PUFAs) content. Substitution of animal fat with CW and MG based oleogels improved the manufactured hamburgers' quality by reducing cooking loss and fat absorption. In addition, the use of oleogel improved the oxidative stability during the storage of burgers. The lower hardness of oleogels compared to animal fats, as well as their nutritional and technological properties, make them a desirable candidate for animal fat substitution.

CHEN Xiang, WANG Guan, LIU Pingli et al.

Acid fracturing is a critical stimulation technology for enhancing production in ultra-deep marine carbonate reservoirs. A significant challenge in this process is maintaining the conductivity of acid-etched fractures under ultra-high temperature and high closure stress conditions. To address this, conductivity experiments were conducted using various acid solutions and their combinations. The morphology of the acid-etched fractures was captured using a three-dimensional laser scanner. The degree of fracture closure was analyzed using the Airy stress function and the complex variable method, integrated with the local cubic law and an acid fracturing model to create a numerical calculation method for evaluating the conductivity of acid-etched fractures. The results show that under high closure stress（90 MPa）, the conductivity of acids and their combinations decreases by an order of magnitude compared to low closure stress（5 MPa）. As closure stress increases, different acids and combinations exhibit distinct patterns of conductivity reduction, with potential for two rapid decline phases. Furthermore, specific acid combinations have been identified that enhance the conductivity of fractures under extreme conditions of temperature and pressure. The average error between the conductivity values calculated by the model and those obtained from experimental results is relatively low, about 10.6%, indicating that the model can effectively characterize the distribution and magnitude of conductivity across different points within the fracture. In Sichuan Basin, under identical engineering parameters, the conductivity of acid-etched fractures in the 4th member of Dengying Formation is higher than that in the 2nd member. This research provides valuable theoretical guidance for optimizing the design of acid fracturing stimulation schemes in ultra-deep marine carbonate rocks in Sichuan Basin.

A. Żbikowska, S. Onacik-Gür, M. Kowalska et al.

The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named “fats of the future” as a new and healthy alternative for partially hydrogenated fats in foods.

Chi Diem Doan, I. Tavernier, P. K. Okuro et al.

K. Gutiérrez-Luna, I. Astiasarán, D. Ansorena

Abstract Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization systems (hydrogels, emulgels and oleogels) as fat replacers in different types of bakery goods, focusing on technological and nutritional properties of the reformulated products. The most commonly used fat source for replacement purposes were vegetable oils with high monounsaturated fatty acid content, such as olive oil and canola oil (44% of the revised papers used them), whereas high polyunsaturated fatty acid content oils were used in 34% of papers. Oleogelation was the most frequent used method of oil structuring, using waxes and fibers as stabilizers. Reductions of total fat between 19% and 46% and saturated fatty acid between 33% and 87% were achieved, enough to reach the minimum legal limit to state nutrition claims, under the EU legislation, on several products. Sensory evaluation results showed that partially replaced products (<75% replacement) were more appreciated by panelists than fully replaced ones. This review highlights the wide range of alternatives within gel-like fat replacers, that have potential to be applied in different bakery products and the challenge to produce nutritionally enhanced foods and technologically and sensory acceptable.

Ali Amraeiniya, Soroush Shojaei, Amir Ali Mohseni et al.

The purpose of this research is to look into the augmentation of silica nanoparticles (NPs) with low salinity (LowSal) brine for EOR. A series of analyses, including oil/water interfacial tension (IFT) and rock wettability tests were undertaken to determine an optimal dispersion to flood into a porous carbonate core with a defined pore size distribution. At 60°C and 14.5 psi, the maximum drop (i.e., roughly 12.5 mN/m) in oil/water IFT by 0.3 wt% brine occurred, but when 0.08 wt% silica was added to the brine, the IFT reduced to 14.51 mN/m at 60°C and 14.5 psi. The wettability analysis revealed a significant reduction in contact angle, from 142° to 72° and 59°, using 0.04 and 0.08 wt% silica in LowSal brine, but the extent reduced by brine alone was insufficient. The results of rock pore size characterization were discussed in terms of the accomplishment of operating EOR in the porous medium in the presence of NPs. The addition of 0.08 wt% silica to the injected brine resulted in an additional oil recovery of 16.3% OOIP as well as a significant shift in the endpoints/cross-points of the oil/water relative permeability curves. The findings of this research might help improve oil recovery from asphaltenic oil reservoirs or, more environmentally friendly, remediate petroleum crude-oil polluted soil.

Bogdanov A.N., Khmyrov P.V., Abduraimov M.Kh. et al.

The article briefly outlines the results of exploration activity for oil and gas within the Ustyurt region of the Republic of Uzbekistan. Information is presented on the history of discoveries and development of fields in the Ustyurt region for the entire period of geological exploration activity for oil and gas, information on annual production, growth of hydrocarbon reserves and cumulative production for the entire period of development. The authors divided the entire period of geological exploration into 3 stages, in each of which the initial reserves and cumulative production are distributed over stratigraphic sections. The article attempts to justify such a division based on the analysis and generalization of the state of the hydrocarbon resource base, the degree of its exploration and development. As a result of summarizing the initial geological and geophysical information on individual accumulations of hydrocarbon, the authors performed a brief analysis of exploration activity and made proposals on the prospects for further increasing their resource potential with subsequent development, requiring the involvement of modern methods in the process. It is concluded that in the Ustyurt region, in which in recent years, thanks to the initiatives of the heads of state, large-scale exploration activity has been launched, which allowed increasing hydrocarbon reserves almost annually, due to the discovery of new accumulations and exploration of previously identified sites, which was the basis for the development petroleum industry of the country.

Ma Baojin, Zhang Aixia

Abundant oil and gas resources are found in the deep waters of China South Sea,while drilling operation in this region is faced with severe challenges such as adverse environmental conditions and high geology risks.This paper presents a new type of suction pile template suitable for China South Sea to satisfy the requirement of drilling operation in shallow soft formations.This suction pile template is characterized by simple structure,low construction cost,high installation efficiency and easy re-usability.The capacity of such large-diameter barrel structure was analyzed by the API method and finite element analysis(FEA)methods.The weakening effect of cyclic loading on the ultimate bearing capacity of suction pile template has been evaluated using the constitutive model of soil body constructed through secondary development.The analysis of engineering example reveals the features of the suction pile template.The study demonstrates that the new type of suction pile template can improve the bearing capacity of the whole wellhead system greatly and provide a safe,efficient,economical and reliable solution for deep water drilling in deep-water shallow soft formations.The conclusions and the proposed method provide technical guidance for engineering purposes.

Andreea Pușcaș, A. Tanislav, A. Mureșan et al.

A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in the original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reformulate chocolate flavor butter, using cold pressed walnut oil (WO) oleogels (OGs) structured with 10% waxes and monoglyceride (MG), as a milk fat replacing system. The rheological, textural and microscopic characteristics of the oleogels and the spreads were compared. Oil binding capacity (OBC) and colorimetry were also assessed. Fourier transform infrared studies were used to monitor the composition of the samples. Oleogels and oleogel based chocolate butter behaved like strong gels (G’ > G”). The use of candelilla wax (CW) led to the formation of a much firmer spread (S-CW), with a hardness of 3521 g and G’LVR of 139,920 Pa, while the monoglyceride-based spread (S-MG) registered a hardness of 1136 g and G’LVR 89,952 Pa. In the spreadability test, S-CW registered a hardness of 3376 g and hardness work of 113 mJ, comparable to the commercially available chocolate butter. The formulated spreads exhibited shear thinning effects, and increased viscosity with decreasing temperature. A large round peak at 3340 cm−1 was present in the spectra of the candelilla wax-based oleogel (OG-CW) and the reference spreads due to hydrogen bonding, but was absent in S-CW or S-MG. The FTIR spectra of the alternative spreads exhibited the same peaks as the WO and the oleogels, but with differences in the intensities. S-CW exhibited a dense crystal network, with spherulitic crystals of 0.66–1.73 µm, which were statistically similar to those of the reference made from cream (S-cream). S-MG exhibited the lowest stability upon centrifugation, with an OBC of 99.76%. Overall, both oleogel-based chocolate spreads can mimic the properties of the commercially existing chocolate butter references.