Asian Journal of Food Research and Nutrition

This study evaluated the functionality of sunflower oil-based oleogels, structured with beeswax (BW) and sunflower wax (SW), as healthier fat replacers in frankfurters. Oleogels containing 8% and 10% wax showed high oil binding capacity (>90%), with beeswax oleogels (up to 99.28%) retaining more oil than sunflower wax. Increasing wax concentration improved firmness and viscosity, with beeswax providing greater structural strength. Sensory evaluation showed highest consumer acceptability for 8% BW and 10% SW formulations, attributed to good texture and neutral flavor. In frankfurters, partial fat replacement (50% animal fat + 50% oleogel) maintained cooking yield (78.87–79.27%) and fat retention, with no significant differences from the control (p > 0.05), while full replacement (100%) significantly increased cooking loss and reduced fat retention (p < 0.05). Beeswax-based samples exhibited better oxidative stability, with lower TBARS values throughout 12 days of storage, compared to sunflower wax. Color analysis showed higher lightness (L*) in SW-based samples, while BW maintained redness. These results highlight that partial replacement with sunflower oil-based oleogels offers a statistically supported balance between healthier lipid profile and acceptable technological and sensory quality, making it a promising strategy for fat reduction in processed meat products.