Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel.

The present study investigates the stability of an oleogel developed from extra virgin olive oil (EVOO) and candelilla wax (CDW) as a frying medium, including its 90-day storage stability under dark and light conditions and its effects on in vitro digestion. The findings of the chemical analyses indicated that the gel structure and its storage in darkness effectively reduced oxidation, whereas exposure to light accelerated oxidative degradation. In addition, the oleogel, when utilized as a frying medium, exhibited superior stability compared to EVOO.