结构性油的风病学和物理化学表征:一种新的方法,使用低含量的贝/蜂混合物作为油凝剂
Eduardo Morales1,2, Katerine Marilaf2, Mónica Rubilar1,2
1Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco 4811230, Chile.
Gels (Basel, Switzerland)
|September 26, 2025
概括
糖和蜜蜂混合物有效地将油 (ChO) 结构化为油. 较高度 (3-5%) 提高氧化稳定性,并为食品应用创造弹性,自我愈合的脂肪替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 植物油越来越多地使用天然混合物进行结构化,以获得可调节的特性.
- 贝 (SW) 和蜜蜂 (BW) 具有创造结构化油 (oleogels) 的潜力.
研究的目的:
- 为了评估油 (ChO) 的结构,使用1:1SW/BW混合物的低度 (1-5%).
- 研究SW/BW度对ChO油脂凝的物理化学,粘性弹性和厚性otropic特性的影响.
主要方法:
- 油油的制备,含有不同SW/BW度 (1-5%).
- 评估油结合能力 (OBC),度,过氧化物值和氧化稳定性.
- 风湿学分析包括粘性弹性和粗性恢复测试.
主要成果:
- 在3-5%的SW/BW度下,形成具有高OBC (75.6-88.4%) 和度 (16.9-55.1g) 的稳定油脂.
- 5%SW/BW显著降低过氧化物值,表明氧化稳定性得到改善.
- 结构化ChO表现出半固体凝行为,具有增强的机械弹性和粗性恢复.
结论:
- 即使在低度下,SW/BW混合物也能有效地结构油.
- 结构性油在需要机械强度和自我愈合特性的食品中显示出作为功能性脂肪替代品的潜力.
- 该研究强调了油脂凝剂度在为食品应用量身定制油脂凝特性中的作用.
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