用化学化黄油减少黄油坚硬度
Talia Katz1, Shoshana Ginsburg1, Rafael Jimenez-Flores1
1Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210.
JDS communications
|January 29, 2025
概括
研究人员探索了催化剂,以提高黄油的扩散性. 氧化通过改变其脂质结构,有效地软化了黄油,为商业用途提供了更软的黄油产品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 材料科学 材料科学 材料科学
背景情况:
- 消费者对易于铺面的黄油的需求很高.
- 传统的黄油往往缺乏直接从冷藏中传播的可能性.
- 修改黄油脂质结构是改善质感的关键.
研究的目的:
- 调查催化剂对黄油化的影响.
- 确定催化剂如何影响黄油的物理性质,特别是扩散性.
- 为了确定最佳的催化剂来制造更柔软的黄油.
主要方法:
- 进行了黄油的化学化.
- 两种催化剂,氧化和氧化进行了比较.
- 分析了带有和没有催化剂的黄油样本的度和固体脂肪含量.
主要成果:
- 氧化显著降低了黄油的坚硬度.
- 用氧化精化油表现出最低的固体脂肪含量.
- 氧化也改变了脂质结构,但比氧化更少.
结论:
- 催化化,特别是用氧化,可以产生更柔软的黄油.
- 这一过程修改了脂质结构,以满足消费者传播能力的期望.
- 用氧化处理的黄油显示出在商业黄油生产中工业应用的前景.
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