通过脂肪成分设计来定制鞭毛奶油的特性:结晶行为和乳液稳定性
Xiuhang Chai1, Yi Su1, Yuanfa Liu1
1State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food chemistry
|August 26, 2025
概括
了解奶油中的脂肪结晶是质量的关键. 这项研究表明,特定的棕油混合物 (PP) 改善了鞭毛奶油的质地和稳定性,50%的混合物提供了最佳性能.
科学领域:
- 食品科学
- 乳制品科学
- 脂质化学
背景情况:
- 脂质成分是脂肪结晶和随后的食品质量的关键决定因素,特别是在奶油中.
- 棕谷/棕谷 (PP) 混合物和无水牛奶脂肪 (AMF) 具有不同的脂质特征,影响结晶行为.
研究的目的:
- 研究与AMF混合物中不同比例的PP对脂肪结晶和奶油质量的影响.
- 为了确定最佳的混合成分,以获得优异的鞭毛奶油性能.
主要方法:
- 使用PP-AMF混合物 (0-100%的PP) 制备和表征油与水 (O/W) 乳液.
- 分析固体脂肪含量 (SFC),甘油三组成,晶体多态 (β') 和晶体网络密度.
- 评估乳液质地,脂肪球聚合,空气性质和空气后储存稳定性.
主要成果:
- 在PP-AMF混合物中增加PP含量 (0-75%) 增加了SFC,促进了β'-多态,并形成了更密集的晶体网络.
- 含有高达75% PP 的乳液呈现光滑的质地;较高的 PP 比例 (>75%) 导致晶体粗和脂肪球聚合,有助于空气化.
- 50% PP 混合物表现出最佳的奶油性能,包括优越的制能力,增强的硬度和稳定的空气后完整性.
结论:
- 脂质组成,特别是PP的比例,显著影响脂肪结晶,乳液结构和鞭质量.
- 在AMF中50%的PP混合物提供了平衡的脂质特征,以获得高品质的混合植物和动物脂肪鞭毛奶油.
- 优化油脂混合成分对于开发稳定且质感优越的奶油产品至关重要.
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