Rheological behavior of avocado (Persea americana Mill, cv. Hass) oleogels considering the combined effect of structuring agents

- The results showed that structuring agents have a significant effect on the crystallization temperatures.
- The cooling rate was inversely related to the crystallization temperature.
- The combination of beeswax and Span 60 produced a negative effect, decreasing both the Tc and Tonset.
- An increase in the concentration of structuring agent was found to increase Tc in avocado oil.

The onset temperatures (Tonset) and crystallization temperatures (Tc) of oleogels prepared from avocado oil were determined by thermorheological testing. Crystallization studies were established by formulating oleogels with the following structuring agents: beeswax, monodiglycerides of fatty acids, and sorbitan monostearate (Span 60). Using a response surface experimental design, the effects of the concentration of each structuring agent, their mixtures, and the cooling rate on the variable temperature of crystallization were evaluated. The results showed that structuring agents have a significant effect on the crystallization temperatures (Tc). Additionally, the cooling rate was inversely related to the crystallization temperature, namely, lower rates of cooling led to higher crystallization temperatures. The crystallization temperature (Tc) varied from 29.5 to 53.6 °C, and Tonset varied between 33.8 and 58.7 °C.