Oleogel based on linoleic oil and / or high oleic oil, method of preparation and uses

Abstract

The present invention relates to an oleogel based on linoleic oil and / or high oleic oil and food grade wax, in particular beeswax and candelilla wax, the method of preparation thereof and the use thereof as an ingredient in a food preparation, preferably as a total or partial substitute for fats and oils from other sources. According to a preferred aspect, the oleogel of the invention can be used as a functional ingredient in a food preparation, to supplement fats and oils from other sources. The invention also relates to a food preparation comprising the oleogel of the invention, said food preparation preferably being a biscuit, a baked confectionery product, preferably a brioche, a spread, a vegetable alternative to cheese, or a vegetable alternative to meat and meat products (e.g. hamburgers).

Description

[0001] “Oleogel based on linoleic oil and / or high oleic oil, method of preparation and uses”

[0002] *******

[0003] DESCRIPTION

[0004] TECHNICAL FIELD

[0005] The present invention relates to an oleogel based on linoleic and / or high oleic oil and food grade wax, in particular beeswax and candelilla wax, the method of preparation thereof and the use thereof as an ingredient in a food preparation, preferably as a total or partial substitute for fats and oils from other sources.

[0006] According to a preferred aspect, the oleogel of the invention can be used as an ingredient in a food preparation, to supplement fats and oils from other sources.

[0007] The invention also relates to a food preparation comprising the oleogel of the invention, said food preparation preferably being a biscuit, a baked confectionery product, preferably a brioche, a spread, a vegetable alternative to cheese, or a vegetable alternative to meat and meat products (e.g. hamburgers).

[0008] STATE OF THE ART

[0009] Fats and oils are crucial elements in the human diet, and over the course of history man has used different sources of fat and oil, including olive oil, butter derived from animal milk and whale blubber. Over time, it has emerged that an excessive consumption of saturated fats, such as those present in lard and butter, which are solid at room temperature, can be harmful to health. Furthermore, the intake of trans fatty acids is associated with an increase in the risk of cardiovascular problems and obesity (N. T. Bendsen et al., ‘Effect of Trans Fatty Acid Intake on Abdominal and Liver Fat Deposition and Blood Lipids: A Randomized Trial in Overweight Postmenopausal Women’, Nutrition & Diabetes 1 , no. 1 (31 January 2011 ): e4, https: / / doi.Org / 10.1038 / nutd.2010.4).

[0010] At present, there are at least three sectors of the food industry tied to traditional fats which require the application of the innovations present in this invention.

[0011] The first sector of interest regards the replacement of palm oil in food products. The use of palm oil is currently a subject of debate in various countries, with significant negative media coverage, especially in nations such as France and Norway. This is in part due to its high content of saturated fatty acids compared to liquid oils and above all by the environmental impact on biodiversity caused by the production of palm oil.

[0012] Although palm oil production accounts for 35% of all vegetable oil at a global level, it uses less than 10% of the land allocated to oil crops. However, the problem arises because this land is located mainly in equatorial regions, jeopardising several of the world’s largest forests, which represent some of the most biodiversity-rich ecosystems. Therefore, the issue of replacing palm oil remains still unresolved (Bee Wilson, review of The Irreplaceable, by Jocelyn C. Zuckerman and Jonathan E. Robins, London Review of Books, 23 June 2022, https: / / www.lrb.co.uk / the- paper / v44 / n12 / bee-wilson / the-irreplaceable).

[0013] Another area of the food industry that focuses on the search for alternatives to traditional saturated fats is that of dairy fats, such as butter for example. In this context, there exists considerable potential, since such a replacement could interest the market of baked products, both sweet and savoury. Notwithstanding the broad use of vegetable oils in place of butter, to date no one has succeeded in fully replacing the consistency and softness imparted by the latter to finished products.

[0014] The third sector considered regards the offering of an effective alternative to conventional fats of tropical origin, such as coconut oil, which are currently used in meat alternatives, e.g. plant protein-based burgers.

[0015] Recently, oleogelation has emerged as a possible alternative to the fats commonly used in the food industry, such as palm oil, butter and coconut oil. This innovative technique transforms liquid vegetable oil (rich in unsaturated fats) into a semisolid gel, offering improvements in nutritional characteristics compared to solid fats and in application properties compared to oils (liquid at room temperature).

[0016] The oleogel formation process employs various structuring agents which operate at nanometric and micrometric levels, giving rise to distinct gelation mechanisms. These mechanisms impart specific macroscopic properties to the gel, including rheological and structural characteristics. The agents are classified based on their molecular weight and include low molecular weight and polymeric gelling compounds (Alejandro G. Marangoni and Nissim Garti, Edible Oleogels: Structure and Health Implications (Elsevier, 2018); Simona Perta-Crisan et al., ‘Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability’, Gels 9, no. 5 (May 2023): 386, https: / / doi.org / 10.3390 / gels9050386). At present, three main methods for producing an oleogel are known: the indirect method, oil adsorption and direct dispersion. In the indirect method, use is made of polymers, such as protein polymers, in order to structure the vegetable oil into an emulsified gel containing water. Subsequently, the water is removed through processes such as lyophilisation or drying, while maintaining the polymeric structure with the incorporated oil, thus obtaining a gel.

[0017] Another approach is represented by the oil adsorption method, an alternative method for achieving gelation. In this case, use is made of structuring agents that create a porous structure within the aqueous phase or increase the fluid density near the interface, leading to the formation of an oleogel (H. J. Xu et al., ‘The Application of Oleogels in Food Products: Classification, Preparation, and Characterisation’, Acta AHmentaria 51 , no. 4 (22 November 2022): 462-78, https: / / doi.Org / 10.1556 / 066.2022.00099).

[0018] Direct dispersion implies the dispersion of gelling substances, such as, for example, fatty acids and monoglycerides, in a liquid oil. During cooling, nucleation crystallisation and polymerisation occur, giving rise to the formation of an oleogel. This method is in theory less complicated to implement on an industrial level compared to previous ones, because it does not require a step of removing water. However, to date it has not produced satisfactory results for the food industry in terms of technical properties (viscosity, stability, melting point), organoleptic characteristics (odour, flavour, colour), regulatory admissibility (for example, because of the use of substances not considered foods in various countries, in particular in the territory of the European Union), and adaptability to use in various product categories, which can vary considerably, from plant protein-based meat alternatives to sweet spreads.

[0019] In the context of industrial property, there are some known patent documents relating to the production of oleogels with the direct method, including international patent application WO2023054589, which discloses an oleogel with properties that have been improved thanks to the use of a sucrose fatty acid ester. International patent application WO2023097143 relates to a uniform mixture of interesterified fats obtained both chemically and enzymatically. This mixture is composed of cottonseed stearin (obtained by primary, secondary and / or subsequent fractionation and / or winterization) in a percentage ranging from 25% to 75%, and vegetable oils in a percentage from 0.01 % to 99%. In contrast, patent application WO2021046642 discloses an oleogel based on a blend of binary waxes, such as sunflower wax and / or rice bran wax. In the formulation of this oleogel it is essential that the oil contains at least 50% by weight of oleic acid.

[0020] However, such approaches, despite making use of the direct method, which is more advantageous from an industrial viewpoint, are limiting in that they provide for the use of substances that are not readily available or not yet authorised for food use, in particular in the area of the European Union (see, for example, application WO2021046642A1 , which makes use of sunflower wax), and / or which require the prior use of chemical, i.e. enzymatic reactions (applications WO2023054589 and WO2023 / 097143), or else they implicitly imply the use of olive oil, rich in oleic acid, whose availability is limited and whose economic value is much higher compared to other vegetable oils from oleaginous field crops (application WO2021046642A1 ).

[0021] There is thus a felt need for effective, low-cost processes for obtaining oleogels intended for food, with improved organoleptic qualities and interesting food functionalities (viscosity, melting point) produced from elements already approved for use in foods, in particular in the territory of the European Union. Furthermore, there is a felt need for these products to be obtained using cost-effective processes that do not alter the nature of the ingredients employed, which, as such, do not require any approval by food safety control bodies (as in the case of GRAS procedures in the USA and novel food in the EU).

[0022] Furthermore, there is a felt need for stable oleogels able to be incorporated into food preparations, preferably for human use, and useful as total or partial edible substitutes for fats and oils from other sources, with the aim of preserving human health.

[0023] DEFINITIONS

[0024] Unless otherwise defined, all the terms of the art, notations and other scientific terms used here are intended to have the meanings commonly understood by the person skilled in the art to which this description belongs. In some cases, terms with commonly understood meanings are defined herein for the sake of clarity and / or for ready reference; the inclusion of such definitions in the present description should thus not be interpreted as representing a substantial difference compared to what is generally understood in the art. The terms “comprising”, “having”, “including” and “containing” are to be understood as open terms (i.e. with the meaning “comprising, but not limited to”) and are to be considered as a support also for terms such as “to consist essentially of, “consisting essentially of”, “to consist of” or “consisting of”.

[0025] For all the ranges specified in the text, figures and claims of the present patent application, it is understood that the endpoints of these ranges are included.

[0026] The terms “obtainable”, “obtained”, “obtainable directly from”, “obtained directly from” are considered equivalent.

[0027] “Ambient temperature” means a temperature between 5° C and 35° C.

[0028] “Oil holding capacity” (OHC) means the ability of the oleogel to hold the oil after physical stress. The test is performed by centrifugating the oleogel at the ambient temperature for at least 15 minutes. The oil holding capacity is determined by removing any oily supernatant and weighing the precipitate to check the difference in weight compared to the starting weight.

[0029] The “stability index” (SI) of an oleogel means a measure of the oleogel’s stability over time, starting from the production date. Stability is assessed by visually monitoring the development of a phase separation at 1 , 5, 10, 20 and 30 days after the date of production of the oleogel, using a graduated tube (e.g. 10 mL), at given temperatures (e.g. 4°C, or room temperature, 25°C). The entity of the stability is characterised by the stability index (SI, %), which is calculated as follows: SI % = HS / HE x 100, where HS is the height of any surface oily layer, and HE is the total layer of the formulation. The lower the value of Sl%, the greater the stability of the oleogel.

[0030] “Dynamic viscosity” means a measure of the internal friction of a liquid, resulting in a lower or higher propensity of one layer of the liquid to flow compared to an adjacent one. It is measured by means of a viscometer, such as for example an Anton Paar ViscoQC 100 viscometer, and is expressed in pascal-seconds (Pa*s). As an oleogel is an amorphous solid at room temperature, in order to change it to a liquid consistency, it is placed in a temperature-controlled bath for 3 hours at 25°C and, at the end of this, it is placed under stirring for one minute, for example by manual stirring. The sample is then analysed with the viscometer using suitable rotors.

[0031] “Melting point” means the temperature at which the sample passes from a solid consistency to a liquid consistency and is measured by means of an Anthes apparatus. The oleogel, inserted into a special capillary tube until it is filled to a height of 1.5 cm, is introduced into the apparatus, containing an oil (bath fluid). The temperature of the oil at which one observes the sample starting to rise up the capillary tube corresponds to its melting point.

[0032] “Hardness” of foods refers to a compression test performed by means of a texture analyser, for example the Brookfield Ametek CTX instrument, and this hardness is expressed in grams. In the present invention the test is carried out with the probe number 11 and the following parameters: Trigger - 2.0 g; Deformation - 10 mm; Test speed - 1 .7 mm / min.

[0033] The product is analysed for a total of 6 replicates inside a 50 mL falcon tube.

[0034] “Beeswax” means a natural wax of animal origin produced mainly by bees of the species A. mellifera, but it can also be produced by bees of the species A. dorsata, A. florea, and A. indica. Generally, it is separated and collected during the extraction of honey from honeycombs. Its composition varies according to the area of production, the bee species and the harvest period, but it is in general composed of esters, hydrocarbons, fatty acids and other components.

[0035] “Candelilla wax” means a natural wax of plant origin produced by the candelilla plant (E. antisyphilitica). It is obtained by boiling the stems of the plant, which are covered with it, and subsequently separating it from the aqueous solution. It is composed of hydrocarbons, phytosterols, fatty acids, lactones and alcohols.

[0036] “Linoleic oil” means a food grade oil, optionally refined, comprising linoleic acid (C18:2) in a weight percentage between 45% and 82%, preferably between 53% and 74%, oleic acid (C18:1 ) in a weight percentage between 14% and 47%, preferably between 25% and 43%, and palmitic acid (C16:0) in a weight percentage between 4% and 8%, preferably between 5% and 7.6%, wherein the weight percentages refer to the total weight of the linoleic oil.

[0037] According to another preferred aspect, the linoleic oil also comprises at least one additional fatty acid in a weight percentage between 0.1 % and 11 %, relative to the total weight of the linoleic oil.

[0038] The at least one additional fatty acid that can be present in the linoleic oil may be selected from myristic acid (C14:0), palmitoleic acid (016:1 ), heptadecanoic acid (017:0), heptadecenoic acid (017:1 ), stearic acid (018:0), arachidic acid (020:0), linolenic acid (018:3), eicosenoic acid (020:1 ), behenic acid (022:0) and / or lignoceric acid (024:0).

[0039] According to a further preferred aspect, the linoleic oil having the previously described characteristics is selected from linoleic sunflower oil, linoleic safflower oil, linoleic poppy seed oil, linoleic hemp seed oil, linoleic walnut oil and mixtures thereof. More preferably, the linoleic oil with the previously described characteristics is linoleic sunflower oil, obtained from sunflower seeds (Helianthus annuus, L.). According to a more preferred aspect, the linoleic sunflower oil has the composition specified in table 1 (fourth column from the right) on page 8 of the Codex Alimentarius, Standard For Named Vegetable Oils CXS 210-1999, as amended in 2023 (https: / / www.fao.org / fao-who-codexalimentarius / sh- proxy / tr / ?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fc odex%252FStandards%252FCXS%2B210-1999%252FCXS_21 Oe.pdf), shown in figure 1.

[0040] “High oleic oil” means a food grade oil, optionally refined, comprising linoleic acid (C18:2) in a weight percentage between 2% and 29%, preferably between 10% and 17%, oleic acid (C18:1 ) in a weight percentage between 60% and 96%, preferably between 75% and 90.7% and palmitic acid (C16:0) in a weight percentage between 2% and 11%, preferably between 2.6% and 5%, wherein the weight percentages refer to the total weight of the high oleic oil.

[0041] According to another preferred aspect, the high oleic oil also comprises at least one additional fatty acid in a weight percentage between 0.1 % and 11 %, relative to the total weight of the high oleic oil.

[0042] The at least one additional fatty acid that can be present in the high oleic oil may be selected from myristic acid (C14:0), palmitoleic acid (C16:1 ), heptadecanoic acid (C17:0), heptadecenoic acid (C17:1 ), stearic acid (C18:0), arachidic acid (C20:0), linolenic acid (C18:3), eicosenoic acid (C20:1 ), behenic acid (C22:0) and / or lignoceric acid (C24:0).

[0043] According to a further preferred aspect, the high oleic oil having the previously described characteristics is selected from high oleic sunflower oil, high oleic safflower oil, high oleic olive oil, high oleic rapeseed oil, high oleic peanut oil and mixtures thereof. More preferably, the high oleic oil with the previously described characteristics is high oleic sunflower oil, obtained from sunflower seeds (Helianthus annuus, L.). According to a more preferred aspect, the high oleic sunflower oil has the composition specified in table 1 (third column from the right) on page 8 of the Codex Alimentarius, Standard For Named Vegetable Oils CXS 210-1999, as amended in 2023 (https: / / www.fao.org / fao-who-codexalimentarius / sh- proxy / tr / ?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fc odex%252FStandards%252FCXS%2B210-1999%252FCXS_21 Oe.pdf), shown in figure 1.

[0044] “Rosemary extract” means a concentrate obtained from the rosemary plant (Rosmarinus officinalis), rich in essential oils such as pinene, eucalyptol, conforene and limonene. It is known for its antioxidant, anti-inflammatory and antimicrobial properties.

[0045] “Tocopherols” means a set of organic compounds belonging to the vitamin E group. They exist in different forms, including alpha-, beta-, gamma- and delta-tocopherol, alpha-tocopherol being the most biologically active form. They are known for their potent antioxidant properties.

[0046] SUMMARY OF THE INVENTION

[0047] The present invention relates to an oleogel based on linoleic oil and / or high oleic oil and food grade wax, made up of a beeswax and candelilla wax mixture, comprising an amount of linoleic oil and / or high oleic oil of at least 95% by weight, preferably at least 97.5% by weight, and an amount of beeswax and candelilla wax mixture between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel, and wherein the linoleic oil comprises linoleic acid (C18:2) in a weight percentage between 45% and 82%, preferably between 53% and 74%, oleic acid (C18:1 ) in a weight percentage between 14% and 47%, preferably between 25% and 43%, and palmitic acid (C16:0) in a weight percentage between 4% and 8%, preferably between 5% and 7.6%, wherein these weight percentages refer to the total weight of the linoleic oil, and wherein the high oleic oil comprises linoleic acid (C18:2) in a weight percentage between 2% and 29%, preferably between 10% and 17%, oleic acid (C18:1 ) in a weight percentage between 60% and 96%, preferably between 75% and 90.7% and palmitic acid (C16:0) in a weight percentage between 2% and 11 %, preferably between 2.6% and 5%, wherein these weight percentages refer to the total weight of the high oleic oil.

[0048] According to a preferred aspect, the linoleic oil is selected from linoleic sunflower oil, linoleic safflower oil, linoleic poppy seed oil, linoleic hemp seed oil, linoleic walnut oil and mixtures thereof. More preferably, the linoleic oil is linoleic sunflower oil.

[0049] According to another preferred aspect, the high oleic oil is selected from high oleic sunflower oil, high oleic safflower oil, high oleic olive oil, high oleic rapeseed oil, high oleic peanut oil and mixtures thereof. More preferably, the high oleic oil is high oleic sunflower oil. According to another preferred aspect, the linoleic oil and / or high oleic oil also comprises at least one additional fatty acid in a weight percentage between 0.1 % and 11 %, relative to the total weight of the linoleic oil and / or high oleic oil.

[0050] The at least one additional fatty acid that can be present in the linoleic oil and / or high oleic oil may be selected from myristic acid (C14:0), palmitoleic acid (C16:1 ), heptadecanoic acid (C17:0), heptadecenoic acid (C17:1 ), stearic acid (C18:0), arachidic acid (C20:0), linolenic acid (C18:3), eicosenoic acid (C20:1 ), behenic acid (C22:0) and / or lignoceric acid (C24:0).

[0051] According to another preferred aspect, the beeswax and candelilla wax are each present in the beeswax and candelilla wax mixture in an amount between 1 % and 2% by weight, relative to the total weight of the oleogel.

[0052] According to a further preferred aspect, the ratio by weight between the beeswax and candelilla wax in the mixture ranges in the interval between 95:5 and 5:95; it preferably ranges between 75:25 and 25:75 and even more preferably is 50:50.

[0053] According to another preferred aspect, the ratio by weight between linoleic oil and high oleic oil, when these oils are both presents in the oleogel of the invention, ranges between 75:25 and 25:75, preferably between 60:40 and 40:60, and even more preferably is 50:50.

[0054] According to another preferred aspect, the oleogel of the invention can also comprise at least one food grade antioxidant, in a weight percentage between 0.08% and 1 .2% relative to the total weight of the oleogel, preferably between 0.12% and 0.6%, in order to improve its shelf life. The at least one food grade antioxidant is preferably selected from a tocopherol and / or a lipophilic rosemary extract.

[0055] The invention also relates to a method for preparing an oleogel based on linoleic oil and / or high oleic oil and food grade wax made up of a beeswax and candelilla wax mixture, comprising an amount of linoleic oil and / or high oleic oil of at least 95% by weight, preferably at least 97.5% by weight, and an amount of beeswax and candelilla wax mixture between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel.

[0056] The invention also relates to the use of the oleogel based on linoleic oil and / or high oleic oil and food grade wax made up of a beeswax and candelilla wax mixture, comprising an amount of linoleic oil and / or high oleic oil of at least 95% by weight, preferably at least 97.5% by weight, and an amount of beeswax and candelilla wax mixture between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel, as an ingredient in a food preparation, preferably as a total or partial substitute for fats and oils from other sources, such as, for example, butter and saturated fats of tropical origin, particularly palm oil and coconut oil.

[0057] According to a preferred aspect, the oleogel of the invention can be used as a functional ingredient in a food preparation, to supplement fats and oils from other sources.

[0058] Finally, the invention also relates to a food preparation comprising the oleogel of the invention, said food preparation preferably being a biscuit, a baked confectionery product, preferably a brioche, a spread, a vegetable alternative to cheese, or a vegetable alternative to meat and meat products (e.g. hamburgers).

[0059] BRIEF DESCRIPTION OF THE FIGURES

[0060] Figure 1 - figure 1 shows table 1 on page 8 of the Codex Alimentarius, Standard For Named Vegetable Oils CXS 210-1999, as amended in 2023 (https: / / www.fao.org / fao- who-codexalimentarius / sh- proxy / tr / ?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fc odex%252FStandards%252FCXS%2B210-1999%252FCXS_21 Oe.pdf), wherein one can see a preferred composition of the linoleic sunflower oil (fourth column from the right) and / or high oleic sunflower oil (third column from the right) used in the present invention.

[0061] DETAILED DESCRIPTION OF THE INVENTION

[0062] The present invention relates to an oleogel based on linoleic oil and / or high oleic oil and food grade wax made up of a beeswax and candelilla wax mixture, comprising an amount of linoleic oil and / or high oleic oil of at least 95% by weight, preferably of at least 97.5% by weight, and an amount of beeswax and candelilla wax mixture between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel, and wherein the linoleic oil comprises linoleic acid (C18:2) in a weight percentage between 45% and 82%, preferably between 53% and 74%, oleic acid (C18:1 ) in a weight percentage between 14% and 47%, preferably between 25% and 43%, and palmitic acid (C16:0) in a weight percentage between 4% and 8%, preferably between 5% and 7.6%, wherein these weight percentages refer to the total weight of the linoleic oil, and wherein the high oleic oil comprises linoleic acid (C18:2) in a weight percentage between 2% and 29%, preferably between 10% and 17%, oleic acid (018:1 ) in a weight percentage between 60% and 96%, preferably between 75% and 90.7% and palmitic acid (016:0) in a weight percentage between 2% and 11 %, preferably between 2.6% and 5% wherein these weight percentages refer to the total weight of the high oleic oil.

[0063] According to a preferred aspect, the linoleic oil is selected from linoleic sunflower oil, linoleic safflower oil, linoleic poppy seed oil, linoleic hemp seed oil, linoleic walnut oil and mixtures thereof.

[0064] More preferably, the linoleic oil is linoleic sunflower oil, obtained from sunflower seeds (Helianthus annuus, L.).

[0065] According to another preferred aspect, the high oleic oil is selected from high oleic sunflower oil, high oleic safflower oil, high oleic olive oil, high oleic rapeseed oil, high oleic peanut oil and mixtures thereof.

[0066] More preferably, the high oleic oil is high oleic sunflower oil, obtained from sunflower seeds (Helianthus annuus, L.). According to another preferred aspect, the linoleic oil and / or high oleic oil also comprises at least one additional fatty acid in a weight percentage between 0.1 % and 11%, relative to the total weight of the linoleic oil and / or high oleic oil.

[0067] The at least one additional fatty acid that can be present in the linoleic oil and / or high oleic oil may be selected from myristic acid (C14:0), palmitoleic acid (C16:1 ), heptadecanoic acid (C17:0), heptadecenoic acid (C17:1 ), stearic acid (C18:0), arachidic acid (C20:0), linolenic acid (C18:3), eicosenoic acid (C20:1 ), behenic acid (C22:0) and / or lignoceric acid (C24:0).

[0068] According to another preferred aspect, the beeswax and candelilla wax are each present in the beeswax and candelilla wax mixture in an amount between 1 % and 2% by weight, relative to the total weight of the oleogel.

[0069] According to a further preferred aspect, the ratio by weight between the beeswax and candelilla wax in the mixture ranges in the interval between 95:5 and 5:95; it preferably ranges between 75:25 and 25:75 and even more preferably is 50:50.

[0070] Advantageously, the ratio by weight between the beeswax and candelilla wax is correlated to the characteristic of hardness of the final oleogel obtained: in fact, the closer the ratio between beeswax and candelilla wax comes to a 50:50 ratio, the more the hardness of the oleogel increases, as demonstrated in the experimental part, thus making it possible to obtain oleogels that are stable over time, as may revealed by means of stability and OHC tests. Furthermore, greater hardness makes the oleogel suitable for replacing concrete fats (such as, by way of example, palm oil and coconut oil) in food industry processing also from the viewpoint of machinability of the semi-finished and finished products.

[0071] According to a particularly preferred aspect, the oleogel of the invention is based on linoleic oil and a beeswax and candelilla wax mixture, comprising an amount of linoleic oil of at least 95% by weight, preferably at least 97.5% by weight, and an amount of the beeswax and candelilla wax mixture between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel and wherein the linoleic oil comprises linoleic acid (C18:2) in a weight percentage between 45% and 82%, preferably between 53% and 74%, oleic acid (C18:1 ) in a weight percentage between 14% and 47%, preferably between 25% and 43%, and palmitic acid (C16:0) in a weight percentage between 4% and 8%, preferably between 5% and 7.6%, wherein these weight percentages refer to the total weight of the linoleic oil. According to a particularly preferred aspect, in this oleogel based on linoleic acid and a beeswax and candelilla wax mixture, the ratio by weight between beeswax and candelilla wax is 50:50.

[0072] According to another preferred aspect, the ratio by weight between linoleic oil and high oleic oil, when these oils are both present in the oleogel of the invention, can range between 75:25 and 25:75, preferably between 60:40 and 40:60, and even more preferably it is 50:50.

[0073] According to another preferred aspect, the oleogel of the invention can also comprise at least one food grade antioxidant, in a weight percentage relative to the total weight of the oleogel between 0.08% and 1.2%, preferably between 0.12% and 0.6%, with the aim of improving its shelf life. The at least one food grade antioxidant is preferably selected from a tocopherol and / or a lipophilic rosemary extract.

[0074] The oleogel of the invention is characterised by the following physicochemical properties:

[0075] - melting point between 25°C and 55°C, and preferably between 30°C and 45°C; and / or

[0076] - viscosity between 0.6 Pa*s and 3.85 Pa*s, preferably between 0.9 Pa*s - 2.0 Pa*s; and / or

[0077] - oil holding capacity (OHC) at 5 days both at 4°C and at room temperature (25°C) greater than or equal to 99%, preferably equal to 100%; and / or

[0078] - 5-day stability index (Sl%) less than or equal to 2%, preferably equal to 0%;

[0079] - and / or hardness between 1 g and 280g, and preferably between 6g and 50g. Finally, the colour of the oleogel of the invention was measured by means of the CIE L*a*b* scale with a brightness between 59.00 and 64.00. These values make it possible not to have to modify the method of preparation and recipe of food preparations that today make use of saturated fats (such as, for example, butter, palm oil, or coconut oil), enabling a total substitution of such ingredients.

[0080] The invention also relates to a method for preparing an oleogel based on linoleic oil and / or high oleic oil and food grade wax made up of a beeswax and candelilla wax mixture, comprising an amount of linoleic oil and / or high oleic oil of at least 95% by weight, preferably at least 97.5% by weight, and an amount of beeswax and candelilla wax mixture between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel, and wherein the linoleic oil comprises linoleic acid (C18:2) in a weight percentage between 45% and 82%, preferably between 53% and 74%, oleic acid (C18:1 ) in a weight percentage between 14% and 47%, preferably between 25% and 43%, and palmitic acid (C16:0) in a weight percentage between 4% and 8%, preferably between 5% and 7.6%, wherein these weight percentages refer to the total weight of the linoleic oil and wherein the high oleic oil comprises linoleic acid (C18:2) in a weight percentage between 2% and 29%, preferably between 10% and 17%, oleic acid (C18:1) in a weight percentage between 60% and 96%, preferably between 75% and 90.7% and palmitic acid (C16:0) in a weight percentage between 2% and 11 %, preferably between 2.6% and 5% wherein these weight percentages refer to the total weight of the high oleic oil, where the method comprises the following steps in sequence:

[0081] I) preparing a mixture containing linoleic oil and / or high oleic oil in a percentage of at least 95% by weight, preferably 97.5% by weight, and food grade wax made up of a beeswax and candelilla wax mixture in an amount between 1 % and 5% by weight, wherein the weights refer to the total weight of the mixture;

[0082] II) heating the mixture obtained in step I) to a temperature between 70° C and 120° C, preferably between 80° C and 95° C, under stirring;

[0083] III) gelling the mixture of step II) by cooling to a temperature between 0°C and 35°C. According to a preferred aspect, the linoleic oil used in the method of the present invention and having the previously specified characteristics is selected from linoleic sunflower oil, linoleic safflower oil, linoleic poppy seed oil, linoleic hemp seed oil, linoleic walnut oil and mixtures thereof. More preferably, the linoleic oil is linoleic sunflower oil, obtained from sunflower seeds (Helianthus annuus, L.).

[0084] According to another preferred aspect, the high oleic oil used in the method of the present invention and having the previously specified characteristics is selected from high oleic sunflower oil, high oleic safflower oil, high oleic olive oil, high oleic rapeseed oil, high oleic peanut oil and mixtures thereof.

[0085] More preferably, the high oleic oil is high oleic sunflower oil, obtained from sunflower seeds (Helianthus annuus, L.).

[0086] According to another preferred aspect, the linoleic oil and / or high oleic oil used in the method of the invention also comprises at least one additional fatty acid in a weight percentage between 0.1 % and 11%, relative to the total weight of the linoleic oil and / or of the high oleic oil.

[0087] The at least one additional fatty acid that can be present in the linoleic oil and / or in the high oleic oil may be selected from myristic acid (C14:0), palmitoleic acid (C16:1 ), heptadecanoic acid (C17:0), heptadecenoic acid (C17:1 ), stearic acid (C18:0), arachidic acid (C20:0), linolenic acid (C18:3), eicosenoic acid (C20:1 ), behenic acid (C22:0) and / or lignoceric acid (C24:0).

[0088] According to another preferred aspect, the beeswax and candelilla wax are both present in the beeswax and candelilla wax mixture of step I) each in an amount between 1 % and 2% by weight, relative to the total weight of the mixture.

[0089] According to a further preferred aspect, the ratio by weight between beeswax and candelilla wax in the beeswax and candelilla wax mixture of step I) ranges in the interval between 95:5 and 5:95; it preferably ranges between 75:25 and 25:75 and even more preferably is 50:50.

[0090] According to another preferred aspect, the mixture of step I) can also comprise at least one food grade antioxidant, in a weight percentage, relative to the total weight of the mixture, between 0.08% and 1.2%, preferably between 0.12% and 0.6%, with the aim of improving its shelf life. The at least one food grade antioxidant is preferably selected from a tocopherol and / or a lipophilic rosemary extract.

[0091] According to a particularly preferred aspect, the method of the invention is used to produce an oleogel based on linoleic oil and a beeswax and candelilla wax mixture, comprising an amount of linoleic oil of at least 95% by weight, preferably at least 97.5% by weight, and an amount of beeswax and candelilla wax mixture between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel and wherein the linoleic oil comprises linoleic acid (C18:2) in a weight percentage between 45% and 82%, preferably between 53% and 74%, oleic acid (C18:1 ) in a weight percentage between 14% and 47%, preferably between 25% and 43%, and palmitic acid (C16:0) in a weight percentage between 4% and 8%, preferably between 5% and 7.6%, wherein these weight percentages refer to the total weight of the linoleic oil. According to a particularly preferred aspect, in this oleogel based on linoleic acid and a beeswax and candelilla wax mixture, the ratio by weight between beeswax and candelilla wax is 50:50. Therefore, according to this preferred aspect of the method of the invention, the ratio by weight between beeswax and candelilla wax in the beeswax and candelilla wax mixture of step I) is 50:50.

[0092] According to another preferred aspect, when the method of the invention is used to prepare an oleogel according to the invention comprising both linoleic oil and high oleic oil, the ratio by weight between linoleic oil and high oleic oil can range between 75:25 and 25:75, preferably between 60:40 and 40:60, and even more preferably it is 50:50.

[0093] Advantageously, the physicochemical characteristics of the oleogel of the invention make it particularly suitable for use in the food industry, given that the melting point and viscosity characteristics fall within the ranges of use of fats in foods and facilitates its use as a total or partial substitute for edible fats and oils.

[0094] In particular, the oleogel of the invention can be used as a functional ingredient in a food preparation to supplement fats and oils from other sources.

[0095] Therefore, the invention relates to the use of the oleogel of the invention as previously described, based on linoleic oil and / or high oleic oil and food grade wax consisting of beeswax and candelilla wax, comprising an amount of linoleic oil of at least 95% by weight, preferably at least 97.5% by weight, and an amount of beeswax and candelilla wax between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel, as an ingredient in a food preparation, preferably as a total or partial substitute for fats and oils from other sources.

[0096] According to a preferred aspect, the oleogel of the invention can be used as an ingredient in a food preparation to supplement fats and oils from other sources.

[0097] According to a particularly preferred aspect, the oleogel of the invention is used in a food preparation for human consumption.

[0098] The invention thus also relates to a food preparation comprising the oleogel of the invention, said food preparation preferably being a biscuit, a baked confectionery product, preferably a brioche, a spread, a vegetable alternative to cheese, or a vegetable alternative to meat and meat products (e.g. hamburgers).

[0099] Preferably, the food preparation of the invention comprises the oleogel of the invention in a percentage amount ranging in the interval between 3% and 25%.

[0100] In particular, the invention relates to a biscuit (cookie) comprising an oleogel according to the invention, which has the following composition:

[0101] - type 0 wheat flour 25-37%

[0102] - sugar 20-22%

[0103] - oleogel 15-17%

[0104] - chocolate chips 13-15%

[0105] - eggs 7-9%

[0106] - walnuts 6.5-8%

[0107] - sodium bicarbonate 1-2%

[0108] - vanilla extract 0.4-1.5%

[0109] - salt 0.1 -0.5%

[0110] The invention also relates to a brioche comprising an oleogel according to the invention, which has the following composition:

[0111] - type 0 wheat flour 51 -62%

[0112] - water 14-17%

[0113] - sugar 10-13%

[0114] - eggs 7.5-9%

[0115] - oleogel 6-8%

[0116] - brewer’s yeast 0.4-1.5%

[0117] - salt 0.1 -0.5%

[0118] The invention also relates to a cocoa spread comprising an oleogel according to the invention, which has the following composition:

[0119] - sugar 45-58%

[0120] - oleogel 16-19%

[0121] - hazelnut paste 12-15%

[0122] - skimmed milk powder 8.5-11 %

[0123] - low-fat cocoa powder 5-8%

[0124] - sunflower lecithin 0.3-1.2%

[0125] - vanilla extract 0.2-0.8% The invention also relates to a vegetable alternative to cheese comprising an oleogel according to the invention, which has the following composition:

[0126] - soy beverage 66-75%

[0127] - oleogel 18-21%

[0128] - rice starch 4-7%

[0129] - flavourings 1.5-2.5%

[0130] - salt 0.8-1.5%

[0131] - lactic acid 0.5-1.2%

[0132] - carob seed flour 0.1 -0.4%

[0133] - xanthan gum 0.1 -0.4%

[0134] The invention also relates to a vegetable alternative to meat (hamburger) comprising an oleogel according to the invention, which has the following composition:

[0135] - water 57-69%

[0136] - textured soy protein 16-19%

[0137] - oleogel 8-11 %

[0138] - isolated soy protein 1.8-3%

[0139] - methylcellulose 1.7-3%

[0140] - flavourings 1.5-2.5%

[0141] - beetroot extract 0.7-2%

[0142] - spices 0.7-1.3%

[0143] - salt 0.6-1.2%

[0144] The invention is illustrated below by means of experimental examples, which are not to be considering as limiting the scope of the invention.

[0145] EXAMPLES

[0146] Example 1 - preparation of an oleogel based on linoleic sunflower oil.

[0147] A suspension composed of 77.6 g of linoleic sunflower oil, 1.2 g of beeswax and 1.2 g of candelilla wax was prepared. The suspension was heated to 90°C under stirring at 300 rpm for 10 minutes. The whole mixture was then cooled under ice for at least 60 minutes, until gelling. The oleogel has a melting point of 39.3°C ± 0.51 , colour of 61.13, 0.84 and 43.40 measured with the CIE L*a*b* scale, an oil holding capacity (OHC) of 100% after 5 days, a stability index (Sl%) of 0%, a viscosity of 1.189 Pa*s and a hardness of 13.75g.

[0148] Example 2 - preparation of an oleogel based on high oleic sunflower oil. A suspension composed of 78.4 g of high oleic sunflower oil, 0.8 g of beeswax and 0.8 g of candelilla wax was prepared. The suspension was heated to 80°C under stirring at 300 rpm for 10 minutes. The whole mixture was then cooled under ice for at least 60 minutes, until gelling. The oleogel has a melting point of 28.7°C ± 0.71 , colour of 61.09, -0.57 and 33.99 measured with the CIE L*a*b* scale, an oil holding capacity (OHC) of 99% after 5 days, a stability index (Sl%) of 0%, a viscosity of 1 .141 Pa*s and a hardness of 6.17g.

[0149] Example 3 - preparation of biscuits (cookies).

[0150] 41.5 g of the oleogel obtained in Example 1 were dissolved and added to 53 g of sugar, 2.5 g of vanilla extract and 0.5 g of salt. The ingredients were mixed until a homogeneous mixture was obtained. Then, 21 g of beaten eggs, 73.5 g of type 0 wheat flour and 3 g of sodium bicarbonate were added and the ingredients were blended. 17.5 g of previously toasted and chopped walnuts were added and the dough was refrigerated at 4°C for 30 minutes. 37.5 g of chocolate chips were added, dough portions of 30 g each were obtained and placed, slightly flattened, on a tray lined with baking paper. The portions were allowed to rest another 60 minutes in a refrigerator at 4°C. The cookies were baked in an oven at 140°C for 12 minutes.

[0151] The same preparation was repeated with the oleogel obtained in Example 2. Example 4 - preparation of brioches.

[0152] 12 g of brewer’s yeast were dissolved in 252 g of water together with two tablespoons of sugar. This solution was introduced a little at a time and blended with 170 g of sugar and 944 g of type 0 wheat flour. While mixing continued, 147 g of beaten eggs were added, along with 117 g of the oleogel obtained in Example 1 , after it had been dissolved, and 4.5 g of salt. The dough obtained was allowed to rise at 35°C for 4 hours. The leavened dough was rolled out and triangles with a base of about 12 cm and height of 20 cm were obtained. The triangles were rolled to obtain the typical shape of brioches. The brioches were allowed to rise at 35°C for 2 hours and were baked in an oven at 160°C for 12 minutes.

[0153] The same preparation was also carried out with the oleogel obtained in Example 2. Example 5 - preparation of a cocoa spread.

[0154] 277.5 g of oleogel obtained in Example 1 were dissolved and 195 g of hazelnut paste were added in a bowl; 772.5 g of sugar, 151.5 g of skimmed milk powder, 90 g of low-fat cocoa powder and 6 g of vanilla extract were then progressively introduced into the bowl and the mixture was processed for 1 hour. 7.5 g of sunflower lecithin were introduced into the bowl and the mixture was processed for 15 hours.

[0155] The same preparation was also made with the oleogel obtained in Example 2. Example 6 - preparation of a vegetable alternative to meat (hamburger).

[0156] 12.5 g of methylcellulose, 12.5 g of flavourings, 9 g of beetroot extract, 5 g of spices and 5 g of salt were dissolved in 306 g of hot water. The solution obtained was used to rehydrate 85 g of textured soy protein for at least 10 minutes. The rehydrated textured soy protein was allowed to rest in a refrigerator at 4°C for 60 minutes and was then ground with a meat grinder. 51.5 g of the oleogel obtained in Example 1 were added, after it had been dissolved, to the ground product along with 13.5 g of soy protein isolate, and the ingredients were blended until obtaining a homogeneous mixture. Burgers weighing 100 g each were obtained using a mould and were allowed to rest for at least 30 minutes in a refrigerator at 4°C. The burgers were cooked in a pan with a small amount of sunflower oil, turned frequently, on medium heat for 8-10 minutes.

[0157] The same preparation was also repeated with the oleogel obtained in Example 2. Example 7 - preparation of a vegetable alternative to cheese.

[0158] 30 g of the oleogel obtained in Example 1 were added to 106.8 g of soy beverage,

[0159] 7.5 g of rice starch, 2.1 g of flavourings, 1.8 g of salt, 0.45 g of carob seed flour and 0.3 g of xanthan gum. The ingredients were mixed at 50°C for 5 minutes. 1.05 g of lactic acid were added, and the mixture was treated at 80°C for 6 minutes. The product was packaged while hot and allowed to cool at room temperature for 30 minutes. The packaged product was allowed to rest in a refrigerator at 4°C for at least 24 hours.

[0160] The same preparation was also repeated with the oleogel obtained in Example 2. Example 8 - comparative experimental study of oleogel formulations via panel tests. Three distinct oleogel formulations were prepared:

[0161] - a first oleogel containing 98% by weight of linoleic sunflower oil and 2% by weight of beeswax;

[0162] - a second oleogel containing 98% by weight of linoleic sunflower oil and 2% by weight of candelilla wax; and

[0163] - a third oleogel containing 98% by weight of linoleic sunflower oil and 2% by weight of a mixture of beeswax and candelilla wax, in a weight ratio of 1 :1 . A suspension composed of 588.0 g of linoleic sunflower oil and 12.0 g of beeswax was prepared for the first oleogel.

[0164] A suspension composed of 588.0 g of linoleic sunflower oil and 12.0 g of candelilla wax was prepared for the second oleogel.

[0165] A suspension composed of 1176.0 g of linoleic sunflower oil, 12.0 g of beeswax and 12.0 g of candelilla wax was prepared for the third oleogel.

[0166] The three suspensions were heated to 80°C under stirring at 300 rpm for 10 minutes. The mixture was cooled to 20°C for at least 60 minutes, until gelling.

[0167] The panel test was conducted with the participation of 24 selected subjects ("panellists"), who were asked to rate every oleogel based on two main sensory attributes: odour and flavour. The ratings were expressed by means of a numerical scale from 0 to 3, where a score of "0" indicates the total absence of the attribute and a score of "3" represents a marked presence of that attribute. Furthermore, the panellists classified each oleogel in order based on their general preference.

[0168] The data obtained from the panel test were subjected to a rigorous statistical analysis, using one-factor analysis of variance (ANOVA), followed by a Tukey- Kramer multiple-comparison post hoc test, with a significance level set at a p-value < 0.05.

[0169] From the results of the panel test it emerged that the oleogel containing 2% by weight of beeswax was preferred by the panellists as regards both the taste and odour parameters, thanks to its perceived better sensory quality. Based on these assessments, the oleogel with beeswax proved to be preferred in both parameters analysed. The oleogel containing 2% by weight of candelilla wax, by contrast, was judged negatively due to the characteristic wax odour and the marked taste perceived in the mouth. The oleogel containing the combination of beeswax and candelilla wax (weight ratio 1 :1 ) obtained intermediate results as regards both taste and odour.

[0170] Based on these results, it may be highlighted that the oleogel containing the combination of two waxes shows superior performances compared to the oleogel containing exclusively candelilla wax, but inferior to the one containing exclusively beeswax, in relation to the odour and taste parameters.

[0171] However, the analysis of physical properties, illustrated in table 1 below, attests that the oleogel composed solely of beeswax shows inferior performances compared to the other oleogels from the viewpoint of the technical properties considered, in particular as regards the oil holding capacity and dynamic viscosity. Furthermore, it is necessary that the melting point be such that product is not liquid at room temperature; therefore, it must be higher than 25°C; and, at the same time, it must be able to melt at body temperature (36°C).

[0172] Table 1

[0173] In the light of these results, the oleogel containing 98% by weight of linoleic sunflower oil and 2% by weight of a beeswax and candelilla wax mixture (weight ratio 1 :1 ) represents the optimal combination for simultaneously satisfying the four parameters considered: odour, taste, oil holding capacity, dynamic viscosity and melting point. The latter, moreover, fully meets the ideal characteristics looked for: over 25°C and less than 36°C.

[0174] Example 9 - study of oleogel hardness with different wax percentages.

[0175] Three distinct oleogels were prepared, each with three different wax ratios for a total of nine oleogels:

[0176] - a first oleogel containing 97.5% by weight of linoleic sunflower oil and 2.5% by weight of a mixture of candelilla wax and beeswax;

[0177] - a second oleogel containing 96.5% by weight of linoleic sunflower oil and 3.5% by weight of a mixture of candelilla wax and beeswax; and

[0178] - a third oleogel containing 95% by weight of linoleic sunflower oil and 5% by weight of a mixture of beeswax and candelilla wax. The weight ratio of the waxes of the first, second and third oleogels is 95:5, 5:95 and 50:50.

[0179] For the first oleogel:

[0180] - a suspension was prepared, composed of 302.2 g of linoleic sunflower oil, 3.875 g of candelilla wax and 3.87 g of beeswax, in a weight ratio of 50:50;

[0181] - a suspension was prepared, composed of 302.2 g of linoleic sunflower oil, 7.362 g of candelilla wax and 0.388 g of beeswax, in a weight ratio of 95:5;

[0182] - a suspension was prepared, composed of 302.2 g of linoleic sunflower oil, 0.388 g of candelilla wax and 7.362 g of beeswax, in a weight ratio of 5:95.

[0183] For the second oleogel:

[0184] - a suspension was prepared, composed of 299.15 g of linoleic sunflower oil, 5.425 g of candelilla wax and 5.425 g of beeswax, in a weight ratio of 50:50;

[0185] - a suspension was prepared, composed of 299.15 g of linoleic sunflower oil, 10.307 g of candelilla wax and 0.543 g of beeswax, in a weight ratio of 95:5;

[0186] - a suspension was prepared, composed of 299.15 g of linoleic sunflower oil, 0.543 g of candelilla wax and 10.307 g of beeswax, in a weight ratio of 5:95.

[0187] For the third oleogel:

[0188] - a suspension was prepared, composed of 294.5 g of linoleic sunflower oil, 7.75 g of candelilla wax and 7.75 g of beeswax, in a weight ratio of 50:50;

[0189] - a suspension was prepared, composed of 294.5 g of linoleic sunflower oil, 14.725 g of candelilla wax and 0.775 g of beeswax, in a weight ratio 95:5;

[0190] - a suspension was prepared, composed of 294.5 g of linoleic sunflower oil, 0.775 g of candelilla wax and 14.725 g of beeswax, in a weight ratio of 5:95.

[0191] The nine suspensions were heated to 80°C under stirring at 300 rpm for 10 minutes. The whole mixture was cooled to 20°C for at least 60 minutes, until gelling. The oleogels analysed by means of the Brookfield Ametek CTX texture analyzer with the probe number 11 and the following parameters: Trigger - 2.0 g; Deformation - 10 mm; Test speed - 1 .7 mm / min for a total of 6 replicates in a 50 mL falcon tube.

[0192] The results showed an increase in hardness in the oleogels with a wax weight ratio of 50:50, 1.5 times up to 12 times compared to oleogels with a weight ratio between waxes of 95:5 and 5:95. This result demonstrates that an oleogel with a mixture of waxes in a preferred weight ratio of 50:50 is to be preferred to an oleogel with a weight ratio between waxes of 95:5 or 5:95. This result is demonstrated in all three oleogels with a different % of total waxes, thus 2.5%, 3.5% and 5%. Table 2 below groups together all the analyses:

[0193] Table 2

[0194] Linoleic sunflower oil Mean SD

Claims

CLAIMS1 . Oleogel based on linoleic oil and / or high oleic oil and food grade wax made up of a beeswax and candelilla wax mixture, comprising an amount of linoleic oil and / or high oleic oil of at least 95% by weight, preferably at least 97.5% by weight, and an amount of beeswax and candelilla wax mixture between 1 % and 5% by weight, wherein the weights refer to the total weight of the oleogel and wherein the linoleic oil comprises linoleic acid (C18:2) in a weight percentage between 45% and 82%, oleic acid (C18:1 ) in a weight percentage between 14% and 47%, and palmitic acid (C16:0) in a weight percentage between 4% and 8%, wherein these weight percentages refer to the total weight of the linoleic oil, and wherein the high oleic oil comprises linoleic acid (C18:2) in a weight percentage between 2% and 29%, oleic acid (C18:1 ) in a weight percentage between 60% and 96%, and palmitic acid (C16:0) in a weight percentage between 2% and 11 %, wherein these weight percentages refer to the total weight of the high oleic oil.

2. Oleogel according to claim 1 , wherein the ratio by weight between beeswax and candelilla wax in the mixture varies in the range between 95:5 and 5:95; it preferably ranges between 75:25 and 25:75 and even more preferably is 50:50.

3. Oleogel according to any one of claims 1-2, wherein the linoleic oil and / or high oleic oil comprises at least one additional fatty acid in a weight percentage between 0.1 % and 11%, relative to the total weight of the linoleic oil and / or high oleic oil.

4. Oleogel according to claim 3, wherein the at least one additional fatty acid is selected from myristic acid (C14:0), palmitoleic acid (C16:1 ), heptadecanoic acid (C17:0), heptadecenoic acid (C17:1 ), stearic acid (C18:0), arachidic acid (C20:0), linolenic acid (C18:3), eicosenoic acid (C20:1 ), behenic acid (C22:0) and / or lignoceric acid (C24:0).

5. Oleogel according to any one of the preceding claims, wherein the beeswax and candelilla wax are each present in the beeswax and candelilla wax mixture in an amount between 1 % and 2% by weight, relative to the total weight of the oleogel.

6. Oleogel according to any one of the preceding claims, wherein the linoleic oil isselected from linoleic sunflower oil, linoleic safflower oil, linoleic poppy seed oil, linoleic hemp seed oil, linoleic walnut oil and mixtures thereof, and / or the high oleic oil is selected from high oleic sunflower oil, high oleic safflower oil, high oleic olive oil, high oleic rapeseed oil, high oleic peanut oil and mixtures thereof, preferably wherein the linoleic oil is linoleic sunflower oil and / or wherein the high oleic oil is high oleic sunflower oil.

7. Oleogel according to any one of the preceding claims, characterised by the following physicochemical properties:- melting point between 25°C and 55°C, and preferably between 30°C and 45°C; and / or- viscosity between 0.6 Pa*s and 3.85 Pa*s, preferably between 0.9 Pa*s - 2.0 Pa*s; and / or- oil holding capacity (OHC) at 5 days both at 4°C and at room temperature (25°C) greater than or equal to 99%, preferably equal to 100%; and / or- 5-day stability index (Sl%) less than or equal to 2%, preferably equal to 0%; and / or- hardness between 1 g and 280 g, and preferably between 6 g and 50 g.

8. Method for preparing an oleogel based on linoleic oil and / or high oleic oil and food grade wax made up of a beeswax and candelilla wax mixture according to any one claims 1 to 8, wherein the linoleic oil comprises linoleic acid (C18:2) in a weight percentage between 45% and 82%, oleic acid (C18:1 ) in a weight percentage between 14% and 47%, and palmitic acid (C16:0) in a weight percentage between 4% and 8%, wherein these weight percentages refer to the total weight of the linoleic oil and wherein the high oleic oil comprises linoleic acid (C18:2) in a weight percentage between 2% and 29%, oleic acid (C18:1 ) in a weight percentage between 60% and 96%, and palmitic acid (C16:0) in a weight percentage between 2% and 11 %, wherein these weight percentages refer to the total weight of the high oleic oil, comprising the following steps in sequence:I) preparing a mixture containing linoleic oil and / or high oleic oil in a percentage of at least 95% by weight, preferably 97.5% by weight, and food grade wax made up of a beeswax and candelilla wax mixture in an amount between 1 % and 5% by weight, wherein the weights refer to the total weight of the mixture;II) heating the mixture obtained in step I) to a temperature between 70° C and 120°C, preferably between 80° C and 95° C, under stirring;III) gelling the mixture from step II) by cooling to a temperature between 0°C and 35°C.

9. Method according to claim 8, wherein the ratio by weight between the beeswax and candelilla wax in the mixture ranges in the interval between 95:5 and 5:95; it preferably ranges between 75:25 and 25:75 and even more preferably is 50:50.

10. Method according to any one of claims 8 and 9, wherein the linoleic oil and / or high oleic oil comprise at least one additional fatty acid in a weight percentage between 0.1 % and 11%, relative to the total weight of the linoleic oil and / or high oleic oil.

11. Method according to claim 10, wherein the at least one additional fatty acid is selected from myristic acid (C14:0), palmitoleic acid (C16:1 ), heptadecanoic acid (C17:0), heptadecenoic acid (C17:1 ), stearic acid (C18:0), arachidic acid (C20:0), linolenic acid (C18:3), eicosenoic acid (C20:1 ), behenic acid (C22:0) and / or lignoceric acid (C24:0).

12. Method according to any one of claims 8 to 11 , wherein the beeswax and candelilla wax are each present in the beeswax and candelilla wax mixture in step I) in an amount between 1 % and 2% by weight, relative to the total weight of the mixture.

13. The method according to any one of the preceding claims, wherein the linoleic oil is selected from linoleic sunflower oil, linoleic safflower oil, linoleic poppy seed oil, linoleic hemp seed oil, linoleic walnut oil and mixtures thereof, and / or the high oleic oil is selected from high oleic sunflower oil, high oleic safflower oil, high oleic olive oil, high oleic rapeseed oil, high oleic peanut oil and mixtures thereof, preferably wherein the linoleic oil is linoleic sunflower oil and / or wherein the high oleic oil is high oleic sunflower oil.

14. Use of the oleogel according to any one of claims 1 to 7, as an ingredient in a food preparation, preferably as a total or partial substitute for fats and oils from othersources, or as an ingredient in a food preparation, to supplement fats and oils from other sources.

15. Use according to claim 14, wherein the food preparation is intended for human consumption.

16. Food preparation comprising the oleogel according to any one of claims 1 to 7.

17. Food preparation according to claim 16, wherein said food preparation is selected from a biscuit, a baked confectionery product, preferably a brioche, a spread, a vegetable alternative to cheese, and a vegetable alternative to meat and meat products.

Images