Candellila wax Candellila wax (CLX) is a well-recognized food additive approved by FDA and

used in food with no limitations other than current good manufacturing practice. CLX is used
mainly as a glazing agent and texturizer for chewing gum base, surface finishing agent, carrier
for food additives (including flavors and colors), and clouding agent. CLX consists primarily of
odd-numbered n-alkanes (C29 to C33), together with esters of acid and alcohols with even
numbered carbon chains (C28 to C34). Free acids, free alcohols, sterols and neutral resins and
mineral matter are also presented. Additionally, CLX can be used as a substitute for carnauba
wax and beeswax in different food systems. Toro-Vazquez et al. first ever reported the ability of
CLX as oleogelator for structuring vegetable oils and investigated the timetemperature
conditions for the development of oleogels [56• ]. Results showed that, independent of the
cooling rate and gel setting temperature, the CLX-sun flower oil oleogels observed a
thermoreversible behavior. For a given CLX concentration, the magnitude of heat of melting,
melting temperature and the structural organization of the oleogel depended on the cooling rate,
the thermodynamic driving force for gelation and annealing process occurring at high gel setting
temperature. At gel setting temperature of 25 °C the microplatelet units that formed the oleogel
aggregates as a function of storage time, a process that resulted in an increase in oleogel
hardness. In contrast, at gel setting temperature of 5 °C annealing occurred in a limited extent,
but oleogels had higher solid fat content and microplatelet units of a smaller size. The result was
a three dimensional network with greater hardness than one obtained at 25 °C. The 3% CLX
oleogel showed no phase separation up to 3 months at room temperature, with textures of
potential use by the food industry