Table 2

Sensory evaluation (texture) and instrumental data (melting temperature ranges, rheological properties and organization at microscopic scale) obtained for the reference binary (wax and volatile oil) and for vegetable butters (jojoba esters).

Reference Potential substitutes based on jojoba esters


Wax/Volatile oil 32/68% (w/w) Butter A 100% Butters A/B 75/25% (w/w) Butters A/B 50/50% (w/w) Butter B 100%
Sensory property
Texture Soft paste
Easy to spread
Not sticky
Very soft paste
Easy to spread
Not sticky
Soft paste
Easy to spread
Not sticky
Soft paste
Easy to spread
Not sticky
Firm paste
Hard to spread
Not sticky
Instrumental measurements
Melting temperature ranges (°C)
X-ray scattering, from 20 to 95°C
75–80 55–60 55–60 60–65 60–65
Crystal shape
polarized light, 20°C
Crystal size (needles, μm)
polarized light, 20°C
Continuous assembly of very small spherical crystals (∼ 10 μm) and discontinuous assembly of needle-shaped crystals more or less grouped in clusters of variable size
∼ 20 μm ∼ 40 μm ∼ 40 μm ∼ 60 μm ∼ 80 μm
Average viscosity η (.103 Pa.s)
0.01s−1, 35°C
5.0 ± 0.4 2.0 ± 0.2 4.9 ± 0.6 7.0 ± 1.2 15.2 ± 3.5
Yield stress σ0 (Pa)
From 0.01 to 10−5s−1, 35°C
29.2 ± 1.9 10.2 ± 0.7 22.8 ± 12.4 44.9 ± 9.2 73.5 ± 5.2
Average elastic modulus G’(.105 Pa)
From 1 to 2000Pa, 1Hz, 35°C
3.1 ± 0.4 1.4 ± 0.1 3.5 ± 0.5 5.9 ± 0.8 8.8 ± 1.1

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