ArticleJournal of the science of food and agriculture2025
Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies.Foods (Basel, Switzerland) · 2026Article
- Structural Engineering of Edible Oleogels: From Molecular Assembly to Functional Food Applications.Gels (Basel, Switzerland) · 2026Review
- Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes.Food science & nutrition · 2026Article
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundRecently, oleogel has been proposed as an excellent substitute for conventional vegetable oils for deep-frying applications. Waxes are the most used oleogelators and are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). The properties of oleogels prepared from different types of waxes vary in their physiochemical composition, which may affect their deep-frying performance.
resultsIn this study, soybean oil-based oleogels prepared from four different types of waxes (i.e., beeswax, carnauba wax, candelilla wax, and rice bran wax) were developed to evaluate their deep-frying performance of carbohydrate-based food (potato chips) for 20 frying cycles. Results showed that all oleogels retarded the oxidative compounds' (hydroperoxides, aldehydes, ketones) formation during deep-frying. Further, beeswax oleogel (BWO) showed superior stability (free fatty acid = 0.176%) towards hydrolysis compared to the other oleogels (free fatty acid = 0.344-0.427%). Similarly, the potato chips fried with BWO had the lowest total oxidation (TOTOX) value (252.15). The result revealed that the excellent frying stability of BWO could be attributed to its exceptional oil binding capacity and stronger gel network formation that reduces the entrainment of moisture during the cooling phase of intermittent frying.
conclusionIn short, BWO showed potential to be used as an alternative deep-frying medium with excellent oxidative stability, opening an alternative to the development of a zero trans-fat high stability frying medium. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.