Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams

much controversy related to deforestation, climate change, and socio-economic instability 6 ） . Currently, the newest and least known method, that allows to obtain a compromise between the composition and utility value of fats, is the oleogelation method. It is possible to obtain a solid/semi-solid fat system （ oleogel ） at room temperature, with a high content of unsaturated fatty acids （ without changing the chemical composition of the oil ） , by using a small amount of a structuring agent （ a few wt ％） , e.g. waxes, monoacylglycerols, ethyl cellulose 1, 7 ） . Edible oleogels are a future-proof solution that can reduce the consumption of TFAs and SFAs （ delivering more essential unsaturated fatty acids ） as well as minimalize or eliminate some technological limitations in food production 8 − 11 ） . Emulsions are systems containing a fat and they are very good matrices for model laboratory tests as well as for food design on an industrial scale. Examples of such products are dairy products such as yogurts, drinks, sour cream or Abstract: The purpose of this study was to determine the impact of the fat system type (milk fat - MF, palm oil - PO or oleogel - OG, i.e. RO-LO – rapeseed oil and linseed oil mixture structured by candelilla wax) on the properties of soy creams, in comparison with dairy cream. The MF exhibited the most increase of acid value (2.5-fold), and the RO-LO – increase of peroxide value (3-fold), after 30 days of storage at 20°C. The PO was the most oxidative stable. The OG presented the slightest oxidative changes, the highest slip melting point (39°C) and centrifugal stability (99.6%). The pH and total acidity values of soy creams were similar to soy drink. All creams exhibited unimodal distribution of dispersed particles. The average particle size and dispersity indexes of these emulsions were in range of 1.74-1.80 µm and 0.93-1.16, respectively. The creams with MF or OG exhibited a greater viscosity than sweet dairy cream – 1.66 10 -5 nm -2 , and a higher degree of shear-thinning. The accelerated creaming phenomenon (flotation of lipids molecules) occurred during centrifugation. The cream with PO had the lowest resistance to centrifugal force (instability index – 0.052). The possibility to obtain a stable vegan soy creams containing oleogel (as replacer of conventional fats) has been demonstrated.


Introduction
Solid and semi-solid fats are widely used by the food industry. The high utility value of these fats mainly is a consequence of the high content of saturated fatty acids SFAs . Moreover, despite the advances in fat processing/ modification technology, foods still contain trans fatty acids TFAs , mainly due to hardening by partial hydrogenation 1,2 . In general, the SFAs contribute to increasing the risk of cardiovascular disease, and the dietary guidelines recommend limited consumption of products with high SFAs content, regardless of origin. The total intake of SFAs should be less than 10 of total energy per day 3,4 . SFAs ought should be replaced in a diet with unsaturated fatty acids 5 . Palm oil, which is widespread in the food industry, is a natural plant-based alternative to milk fat. Such replacement is not the solution to the SFAs problem, although it brings economic and technological benefits. In recent years, the cultivation of oil palm trees has caused much controversy related to deforestation, climate change, and socio-economic instability 6 . Currently, the newest and least known method, that allows to obtain a compromise between the composition and utility value of fats, is the oleogelation method. It is possible to obtain a solid/semisolid fat system oleogel at room temperature, with a high content of unsaturated fatty acids without changing the chemical composition of the oil , by using a small amount of a structuring agent a few wt , e.g. waxes, monoacylglycerols, ethyl cellulose 1,7 . Edible oleogels are a futureproof solution that can reduce the consumption of TFAs and SFAs delivering more essential unsaturated fatty acids as well as minimalize or eliminate some technological limitations in food production 8 11 .
Emulsions are systems containing a fat and they are very good matrices for model laboratory tests as well as for food design on an industrial scale. Examples of such products are dairy products such as yogurts, drinks, sour cream or sweet cream. It is worth noting that the environmental concerns and health problems scale allergies to milk components, lactose intolerance, or consumption of cholesterol related to dairy production and their consumption is increasing. This contributed to the enhancement of demand for alternative products. The market of milk-like plant drinks obtained from legumes, nuts, or grains is gradually developing 12 . The most common is a soy drink, containing proteins in an amount similar to that of cow s milk in the range of 3-4 wt with slight differences in protein digestibility and amino acid profile 13 . In addition to high nutritional value, the soybean proteins are well-known effective emulsifiers in food models 14 .
In the literature on the subject, considerations are made on substitutes for solid fats with a high content of SFAs 15 18 or alternatives to animal milk 19 22 . There is a lack of research on the design of vegan products based on O/W emulsions with structured lipids oleogels . A valuable contribution can also be taking advantage of natural emulsifier soy protein presence in the aqueous phase, as a stabilizer of the system, without incorporation of additional stabilizing substance to the formulations.
The purpose of the study was the attempt to obtain a vegan cream with the use of soy drink as the aqueous phase and oleogel, palm oil, or milk fat as the fat phase, as well as to evaluate the influence of the type of lipid on the physical stability of the obtained soy creams, compared to the dairy cream.

Preparation of oleogel
Rapeseed oil and linseed oil were mixed in a weight ratio of 1:1 97 wt . The candelilla wax at the level 3 wt was incorporated into the mixture, which then was heated in a water bath MLL 547, AJL Electronics, Poland at 80 for 10 min and sonicated for 15 s 26 kHz, 72 W, 100 amplitude, 100 pulse, 15 mm sonotrode immersion using an ultrasonic homogenizer UP200St equipped with a titanium S26d7 sonotrode Hielscher Ultrasonics GmbH, Germany . Such prepared mixture was left in the thermostatic cabinet 20 for 24 h to form the structure.

Analyses of fat systems
Fatty acids composition of the lipids was determined using GC-FID system TRACE 1300, Thermo Fisher Scientific, Waltham, USA equipped with a BPX 70 capillary column 60 m 0.22 mm ID 0.25 μm . The fatty acids methyl esters FAME were prepared and analyzed according to ISO 12966-1:2015-01 standard 21 with some modifications. 0.1 g of lipid was transferred into a glass tube, 2 mL of n-hexane was added, then mixed using a  26 . The mean of five parallel determinations was taken as the final result. Centrifugal stability of fats was also indicated. For this purpose, approx. 3 g of fat was centrifuged in a centrifuge MPW-352 MPW Med. Instruments, Poland at 4000 r/min for 15 min. If the lipid liquid phase was separated from oleogel or MF, it was relatively unstable. After centrifugation, the tubes were inverted for 30 min to remove the released oil. The centrifugal stability of fats was calculated based on the following slight modified equation 16,27 . where: CS -centrifugal stability , m a -weight of fat and test tube after centrifugation without the released oil g , m b -weight of fat and test tube before centrifugation g , m t -weight of the test tube g .

Preparation of creams
The fat phase MF, PO, or OG and the aqueous phase soy drink were heated to 55 and immediately homogenized using a UP200St ultrasonic homogenizer equipped with a titanium S26d7 sonotrode Hielscher Ultrasonics GmbH, Germany , using the parameters: sonication time -1 min, amplitude -80 , pulse -100 , power -48 2 W, supplied energy -2.68 0.03 kJ, energy density -18.4 J/ mL, maximum temperature -57.6 0.03 . Emulsions were left in the thermostatic cabinet at 20 for 24 hours, to stabilize them. The computed composition of creams is presented in Table 1.

Analyses of creams 2.5.1 Measurement of pH value and total acidity of creams
The pH value of fresh emulsions 50 mL was measured using a pH-meter FP20 Mettler-Toledo Sp. z o.o., Warsaw, Poland equipped with a glass calomel composite electrode. The standard buffer pH 4 and pH 7 solutions were used for electrode calibration. The total acidity of emulsions was determined by titration according to PN-78/A-86028 Az2:2002 28 . The arithmetic mean of the triplicate measurements was calculated. 2.5.2 Determination of particles size distribution and dispersity index of creams The fat globules images were captured using an optical microscope Delta Optical 100 TP, Minsk Mazowiecki, Poland . A droplet of cream was placed on the slide glass and covered with a coverslip and observed in a bright field. The dispersed particles of creams were observed at 600 magnification. The particles sizes were measured in ten pictures using a DLT-Cam Viewer software. The particle size distribution plots were prepared using MS Excel, and showing the relative frequency distribution and cumulative frequency distribution. The backgrounds of diagrams were representative images of given cream. The dispersity indexes DI were calculated according to the equation 29 where: K 90 , K 50 , K 10 -particle diameters μm read from the cumulative distribution curve 90, 50, 10 of the particles, respectively, have diameters not larger than these values .

Particle size determination
The average particle size of the dispersed phase of creams was determined with a Turbiscan Lab apparatus Formulation, France, Toulouse . The SMLS Static Multiple Light Scattering method is based on the measurement of the light intensity transmitted and backscattered by the sample, using a pulsating near-infrared light source with a wavelength of 880 nm. The average particle size was determined based on the BS value at a height of 10-30 mm and optical parameters of the emulsion, such as the volume fraction of the dispersed fraction, transmittance of the continuous phase, refractive indices of the continuous phase and the dispersed phase 31,32 . The samples were scanned in three times for each of the duplicates 21 2 . The calculations were made with the TurbiSoft 2.3 software.

Viscosity measurement of creams
A viscosity test was carried out at increasing every 10 r/ min shear velocity from 10 to 250 r/min using a Brookfield DV3T rotational viscometer Brookfield Engineering Laboratories., Inc., Middleboro, USA . The samples 25 g were tested under controlled conditions, using a cylindrical adapter and a DIN-85 spindle equipment of the viscometer . The temperature was maintained at 20 in all the experiments using a water bath. Viscosity curves were described by Ostwald s mathematical model τ kγ n , where: τshear stress Pa , k -consistency index mPas , γ -shear rate s 1 , n -dimensionless flow index. Coefficients of variation of viscosity during shearing were computed 33 . Measurements were made three times for each sample. The final result was the arithmetic mean of the obtained values.

Microrheological properties of creams
The microrheological characteristics of creams were analyzed according to our previous research 27 . The Rheolaser Master Formulaction, L Union, France was used and it operates using the dynamic multi-speckle diffusing-wave OGS Explanations: C -sweet dairy cream (comparative sample), MFS -cream with milk fat, POS -cream with palm oil, OGS -cream with oleogel spectroscopy technique MS-DWS . The light source was a coherent laser beam with a wavelength of 650 nm NIR , and the detector -a CCD camera with a frequency of 27 Hz. The measurement results were recorded and compiled using Rheotest software. The microrheological parameters were computed based on MSD Mean Square Displacement, nm 2 curves in the function of decorrelation time t dec . The Elasticity Index -EI nm 2 is an inverse of the MSD value at the plateau in the mean t dec and corresponds to the elastic modulus Pa . The MVI nm 2 parameter is an inverse of the MSD at the slope in the high t dec and corresponds to the apparent viscosity at zero shear mPas . The creams 20 mL flat bottom vials were analyzed 24 h from their production. The quick characterization test was performed for 10 min at 20 1 in triplicate for each sample .

LUMiSizer test
The physical stability of creams was also determined based on our previous studies 27,30 . The LUMiSizer 612 dispersion analyzer LUM GmbH, Germany was used. It works based on the STEP Space-and Time-resolved Extinction Profiles technology that enables immediate detection of changes in light transmission across the entire length of the sample. The method is referred to as accelerated centrifugal stability analysis -CSA. The light source is multiwavelength near-infrared or blue . Detection is carried out by a CCD-line camera with above 2000 detectors. The measurement included the following settings: sample volume 0.5 mL , centrifugal force 4000 r/min , wavelength 870 nm , light factor 1.0 , temperature 20 1 , transmission profiles recording time 10 s , the total duration of analysis 50 min . The results were elaborated using SEPView software. The increase of transmission level on the left side top of the sample or on the right side bottom of the sample of diagram means a decrease of particles concentration, which are sedimenting or floating, respectively. Based on the light transmission profiles as a function of time and position over the entire sample cream length, the phenomena of destabilization were defined, as well as the instability indexes and particles rates in the centrifugation field at a height of 110-130 mm were calculated.

Statistical analyses
As part of the statistical analysis of the test results, a one-way ANOVA was performed using: Shapiro-Wilk s test for the normality of data, Levene s test and Brown-Forsythe s test for the equality of variances, sigma restricted parametrization for the equality of means, Tukey s test HSD for the homogeneity of groups, at the significance level α 0.05. Moreover, the strength of the correlation between the selected variables was calculated using the Pearson test 34 . The following correlation assessment criterion was adopted: excellent ρ 1.0 , strong 0.8 ≤ ρ 1.0 , moderate 0.5 ≤ ρ 0.8 , weak 0.1 ≤ ρ 0.5 and very weak 0.01 ≤ ρ 0.10 19 . The Statistica 13.1 software TIBCO Software Inc., Palo Alto, CA, USA was used.

Fat systems characteristics
The fatty acids composition of the tested lipids is shown in  38 .
According to Codex Alimentarius 2001 the acid value for refined fats and oils should not exceed 0.6 mg KOH/g fat and the peroxide value -10 meq. O 2 /kg fat 39 . Palm oil PO and the mixture of rapeseed oil and linseed oil RO-LO met the mentioned above requirements. Oleogel OG obtained by structuring RO-LO with candelilla wax CW presented above 3-fold greater acid value, in comparison to the base oil mixture Fig. 1A . It was found that the AV of oleogel was above the limit, if the oleogel was considered as a refined vegetable fat 39 . It was not caused by hydrolysis absence of water , however by incorporation of a structuring agent -candelilla wax, which acid value equals approx. 18 mg KOH/g wax. Any increase in CW concentration will lead to a higher AV of oleogel. Moghtadaei et al. came to similar conclusions 40 . They demonstrated that an acid value of sesame oleogels significantly increased with the larger concentration of BW beeswax. According to Codex Alimentarius 2006 , the maximum content of free fatty acids in milk fat ought to not exceed 0.4 wt as oleic acid , i.e. approx. 0.8 mg KOH/g fat, and the PV -0.6 meq. O 2 /kg fat 41 . The fresh milk fat was characterized by a level of acid value in accordance with guidelines, and it was noted that this value was not statistically significantly higher as compared to the OG. After 30 days of fats storage at 20 , there was a relevant increase in the degree of hydrolysis p ≤ 0.05 merely in the case of milk fat approx. 2.5 times in relation to the 0 day , exceeding the permissible limits Fig. 1A . The presence of short-chain fatty acids, which are more susceptible to hydrolysis, and water as a residue from industrial processing were crucial.
All lipids, except MF PV 0.6 meq. O 2 /kg fat , fulfilled the requirements in the range of permissible peroxide values 39,41 . According to Musiy & Tsisaryk, increasing the degree of hydrolysis can accelerate the oxidation of fats. In addition, free unsaturated fatty acids oxidize first 42 . The RO-LO and OG samples had more than two times larger value of this parameter p ≤ 0.05 compared to the PO 0.63 meq. O 2 /kg oil Fig. 1B . The high content of linseed oil, as a rich source of polyunsaturated fatty acids, explains the greater degree of oxidation in RO-LO and the tendency to form hydroperoxides and peroxides. However, the important information, from a technological point of view, is the lack of difference p 0.05 between the PV of oleogel and its base mixture of oils. The oleogelling process 80 for 10 min, sonication for 1 min did not contribute to the in- crease of primary oxidation products content. Moreover, a significant increase in the PV was observed for each of the fat or oil samples during the 30 days of storage at 20 . The greatest deterioration of quality was noticed for RO-LO approx. 3 times higher PV , while the smallest changes occurred in palm oil approx. 1.8 times higher PV Fig. 1B . The creation of a three-dimensional structure in the oleogelation process with the use of a structuring agent candelilla wax contributed to the slight deceleration of oxidative changes. However, it was not efficiently enough to maintain level of PV comparable to palm oil. The result was corroborated by Lim et al., who studied the PV of rapeseed oil, wax-structured rapeseed oleogels bee yellow, candelilla, carnauba in an accelerated storage test at 60 , for 18 days . Scientists presented that on the day 0 , the fresh oil had the lowest peroxide value, which in turn increased faster as a function of storage time than PV of oleogels. The peroxide value enlargement was the slowest in the case of oleogels with candelilla wax and was over three times lower than the PV of rapeseed oil after 18 days 17 . In return, Öğütcü & Yılmaz showed no significant changes in the number of primary oxidation products in oleogels based on hazelnut oil with sunflower wax or carnauba wax in the amount of 3, 7, 10 wt , stored at 20 for 30 days. According to the authors, this was mainly carried out by the high oleic acid content in hazelnut oil 16 . In the studies of Barroso et al., it was demonstrated that the formation of a three-dimensional structure from coldpressed linseed oil with a 10 wt different gelling agent berry wax, sunflower wax, and monoacylglycerols was not sufficient to protect unsaturated bonds from singlet oxygen and reduce the primary degree of oxidation of the oil during 30 days of oleogels storage at 25 43 .
As shown in Table 3, the investigated fats differed signif-icantly in terms of the determined physical parameters. The lowest slip melting point SMP was noted for milk fat approx. 30 , and the highest for oleogel OG . Palm oil had a higher slip melting point by approx. 4 than MF, despite the lower content of saturated fatty acids. Thus, no significant correlation was found in the Pearson test between the physical parameters of the tested fat systems p 0.05 . Devi and Khathar received similar SMP values for palm oil. Furthermore, they indicated a correlation between the fatty acids composition and the slip melting point SMP of fats 44 . The SMP of fat depends on both the degree of unsaturation, and the length of the carbon chains of fatty acids -the shorter carbon chain means the lower melting point 45 , and this can explain the lower SMP for MF than for PO. Palmitic acid C16 dominates in palm oil 6 , while milk fat contains a lot of short-C4-C12 and mediumchain C12-C14 SFAs 46 . In addition, the SMP value is determined by the quantity of gelling substance, wherein increasing its concentration allows for a higher slip melting point of oleogel, thereby improving their oil binding ability 47 . The tested oleogel was likewise characterized by the greatest capacity for retaining the liquid fraction in the structure during centrifugation Table 3 . In view of the .. -designations of homogeneous groups p ≤ 0.05; letters before hyphens concern the different lipid after the same storage time, and letters after hyphens concern the same lipid after different storage time Explanations: MF -milk fat; PO -palm oil; OG -oleogel; RO-LO -rapeseed oil and linseed oil mixture at 1:1 ratio above, it can be concluded that the structuring of liquid vegetable oil with a small amount of a gelling agent is a more effective method of obtaining a stable fat system than increasing its SFAs content.

Physicochemical properties of creams
The fat system type did not have a significant influence p 0.05 on the acidity of the emulsions based on the soy drink. Sweet dairy cream comparative sample showed a remarkably lower pH value by approx. 3 and higher acidity by approx. 19 compared to the experimental samples. These formulations did not differ in terms of acidity p 0.05 from the soy drink Table 4 . The gained results were within the range of parameters provided for fresh cow s milk or the so-called soy drink. According to Ismail Abou-Dobara et al., the total acidity of this type of product fresh not exceeding 8 SH, and the pH not lower than 6.6 proves their good quality 20 . Thus, the sonication process, applied for emulsions production, caused no deterioration in the quality of the aqueous phase.
The most stable O/W emulsions are monodispersed, single-fraction systems, which means containing the uniform preferably small sizes of dispersed particles in throughout the whole volume of the sample 29,48 . All creams were characterized by unimodal distribution of lipid dispersed particles one local extreme of the curve . The relative frequency distribution curve of particles size in POS is slightly lower and wider at the base, compared with the other emulsions Fig. 2 . Moreover, this cream exhibited the highest value of dispersity index -approx. 1.16 Fig. 3B . Therefore, the POS can be the least physically stable formulation.  Emulsions containing MF or OG were not dissimilar p 0.05 in the mean particle size of the internal phase, compared to the C 1.74 μm . It was found that the emulsification of the soy drink with the aforementioned lipids by ultrasonic homogenization for 1 min 80 amplitude, 100 pulse made it possible to obtain similar sizes of dispersed particles to the sizes of the milk fat micelle in sweet cream stabilized with carrageenan. Merely the POS belonged to a different homogeneous group, in comparison with dairy cream Fig. 3A . The presence of a small amount of soybean oil added with the aqueous phase in the vegan creams can have exaggerated the results for these formulations Table 1

Rheological properties of creams
The fat phase-type affected the microrheological behavior of the examined emulsions. The lowest macroscopic viscosity was perceived for the POS sample and the dairy cream C . The MFS and OGS had an approx. 43 Table 1 Fig . 4A . The same dependence occurred for the mean values of the elasticity index EI , although the differences were smaller and amounted to approx. 23 Fig. 4B . The mean values of the microrheological parameters MVI and EI were strongly positively correlated ρ 0.98, R 2 0.96, t 6.99, p 0.02 . It can be assumed that the higher viscosity and elasticity of the OGS could result from the highest slip melting point of oleogel, and in the case of the MFS -from the highest content of saturated fatty acids. Scott et al. researched the reformulation of sweet cream, using different fractions of anhydrous milk fat in the amount of 20 w/w and subjecting them to emulsification with skim milk. The authors found that the emulsions containing the medium melting fraction 29.3 palmitic acid and 9.6 stearic acid showed greater apparent viscosity and storage stability than natural cream 50 . Figure 5 shows the viscosity curves of emulsions. The viscosity of samples decreased with the shear rate increased, hence, the strong negative correlation between these quantities for each emulsion separately, i.e.: C -ρ 0.85, R 2 0.72, t 7.78, p 0.00; MFS -ρ 0.88, R 2 0.77, t 8.78, p 0.00; POS -ρ 0.93, R 2 0.86, t 11.98, p 0.00; OGS -ρ 0.90, R 2 0.81, t 9.88, p 0.00. All emulsions, regardless of fat phase-type, were identified as the non-Newtonian shear-thinned pseudoplastic fluids. This is consistent with the results of Woźniak et al., who studied the emulsions 30/70 w/w , stabilized with xanthan gum and scleroglucan, and containing an enzymatically modified blend of sheep tallow and hemp seed oil 18 . Based on the analysis of the viscosity curves and the determined rheological parameters, it was found that the emulsion with oleogel OGS showed the greatest similarity to the MFS. The strong positive correlation between MVI Fig. 3A and k Table 4 occurred ρ 0.97, R 2 0.95, t 5.94, p 0.03 . Interestingly, with the greater viscosity coefficient of the sample, its degree of shear-thinning was slightly increased Fig. 5, Table 5 . As shown in Table 5, it was confirmed by the values of viscosity coefficients of variation during emulsion shearing. Similar findings can be seen in the study by Quintana-Martinez et al., who analyzed rheological properties of the O/W emulsions with different concentrations of guar gum as a thickener and lecithin as an emulsifier . The greater addition of thickener led to an increase of apparent viscosity of emulsions, simultaneously to a higher degree of their shear-thinning 51 . In addition to the above, there was a strong negative correlation between mean values of viscosity coefficients and flow indicates of emulsions ρ 0.99, R 2 0.98, t 10.67, p 0.01 .

Physical stability of creams
The light transmission profiles for all formulations are shown in Fig. 6. The evolution of these profiles in centrifugation time for all emulsions proves the initiation of the creaming phenomenon, i.e. flotation of lipid phase particlesreduction of particles concentration at the bottom of the system. The control sample dairy cream was characterized by different shapes of this profile. The increase of light transmission was lower. However, it included a larger volume of the measured sample. The kinetics of emulsion stability changes as a function of time Fig. 7 had an exponential course for the emulsion based on the soy drink. The  The final effects of the emulsion stability changes illustrated the values of the total instability index and the rate of the dispersed phase particles in the centrifugation field, shown in Table 6. If the instability index was lower, the emulsion was more stable. Generally, the decrease of the total instability index value increased the velocity of the  particles. However, there was no significant correlation in accordance with the Pearson test p 0.05 . The POS exhibited the lowest stability Fig. 7, Table 6 , which could be a consequence of inferior physical stability of palm oil Table 3 , which enhancement the risk of liquid fraction migration in the dispersion system likewise. The higher macroscopic viscosity of MFS and OGS Fig. 4A, Fig. 5 has chiefly contributed to the limitation of the creaming phenomenon. It can be assumed that the high physical stability of the comparative sample was related to the presence of carrageenan as a stabilizing substance in its composition Table 1 . In other studies 27 , low-fat O/W emulsions containing lipids structured with ethyl cellulose, stabilized with soy lecithin 5.0 w/w and guar gum 0.6 w/w , were characterized by comparatively high stability to the control sample 30 g milk fat as fat phase per 100 g emulsion -the value of the total instability index was 0.001-0.004 after 24 h 20 from their production. In emulsions with oleogels, the flotation creaming mechanism of fat phase droplets mainly occurred, while in the control sample, the phenomenon of sedimentation of particles with a higher specific weight than fat progressed. Taking into account the use of ethyl cellulose, in which case the hightemperature treatment is necessary at least 140 , and another oil structuring agents, undemanding such aggressive conditions of processing approx. 80 , the application of such wax in production of food emulsions is more justified, both from a technological and a nutritional point of view.

Conclusion
The type of applied lipid affected the quality of the creams based on the soy drink. Structuring the vegetable oil with a small amount of gelling agent 3 w/w resulted in obtaining a fat system with greater physical stability than fat with a high content of saturated fatty acids milk fat . Simultaneously, the oleogelation process with the candelilla wax usage limited the occurring oxidative changes of the oil enclosed in the formed structure. It has been indicated that it is possible to get a vegan emulsion with physical properties similar to commercial UHT dairy cream. Finally, the emulsion with oleogel was characterized by greater durability resistance to the centrifugal force than the emulsion with palm oil, which gives a major application possibility of these structured lipids as substitutes for conventional solid fats. It has also been proved, that it is achievable to obtain emulsions with greater stability without the addition of thickeners, in consequence of the presence of soy protein emulsifier in the aqueous phase soy drink .

Contributions
Designed research, performed research, analyzed data, wrote the manuscript -I.S.; reviewed and edited, final approval -A.Ż., M.K.; funding acquisition -M.K., K.G. All authors have read and agreed to the published version of the manuscript.