乳化剂添加剂对高油脂棕油基油凝功能化的影响
Melissa Perez-Santana1, Victor Cedeno-Sanchez1, John C Carriglio1
1Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA.
Gels (Basel, Switzerland)
|July 28, 2023
概括
这项研究表明,在高油性棕油 (HOPO) 中添加单和二甘油,会产生具有变化的热和机械性能的油. 这些乳化剂可以为新的工业应用提供定制的油制剂.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 物理化学 物理化学
背景情况:
- 高含不和脂肪酸的液体油往往需要结构修改,以适用于更广泛的应用.
- 乳化剂作为结构化剂,使得从液态油中产生油凝.
研究的目的:
- 为了比较单和二甘油对高油性棕油 (HOPO) 油的热力学性能的影响.
- 调查不同度的乳化剂如何影响oleogel质地和热性能.
主要方法:
- 高油性棕油 (HOPO) 被加热并与3%,5%,7%和10%度的单或二甲酸甘油混合.
- 不同扫描热度计 (DSC) 评估了热力学性能.
- 一个纹理分析仪 (穿孔试验) 和偏光显微镜评估了纹理和结构变化.
主要成果:
- 添加单体和二甲酸甘显著改变了HOPO油凝的热和机械性能.
- 和的单糖化物诱导了更高温度的核化;二糖化物增加了初始结晶温度.
- 油脂凝的硬度随着乳化剂度和温度的降低而增加,温度对二甲酸甘油脂凝的影响更大.
结论:
- 单和二甲甘油有效地改变HOPO油凝的特性,使得量身定制的配方.
- 这些乳化剂为食品工业中液态油的新型应用提供了便利.
- 通过战略性乳化剂选择和度,可以实现油凝性质的定制.
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