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没有棕油的结构性脂质:一种用于三明治饼干填充物的新型结构性脂肪

Vanessa Alves¹, Guilherme de Figueiredo Furtado², Matheus Augusto Silva Roman¹

¹Food Science and Nutrition Department, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil.

Foods (Basel, Switzerland)

|January 10, 2026

概括

一种没有棕油的新型结构性脂质 (SL) 显示了三明治饼干填充物的潜力. 虽然提供了改进的脂质特征,但与商业缩短相比,它在氧化稳定性和油脂损失方面存在挑战.

科学领域:

食品科学与技术食品科学与技术
脂质化学脂质化学
面包产品开发面包产品开发

背景情况:

越来越多的消费者对更健康和可持续的食品成分的需求.
需要替代结构脂肪来取代棕油等传统的缩短剂.
结构性脂质 (SL) 为食品应用提供可调整的物理化学特性.

研究的目的:

评估无棕油结构脂 (SL) 作为三明治类型饼干填充中的脂基的有效性.
为了比较基于SL的填充物的物理化学和感觉特性与使用商业缩短 (CS) 制成的填充物.
评估加工方法 (混合机与球磨机) 对填充特性的影响.

主要方法:

对大豆油,高油性花生油和硬脂肪的酶性兴趣化,以产生SL.
使用SL或CS,通过混合机或球磨机加工的四个饼干填充剂 (30%脂肪) 的配方.
在180天内进行全面的物理化学分析 (质地,颗粒大小,颜色,水活性,油耗,氧化稳定性).
对最终的三明治饼干进行感官评估.

主要成果:

SL表现出改善的脂质特征,和脂肪酸减少,单不和长链脂肪酸增加.
球磨加工的SL填充 (F4) 显示出增强的牢固性和更小的颗粒大小 (D50~80μm).
然而,与CS填料 (3642.5小时) 相比,F4具有较低的氧化稳定性 (诱导周期:6.7514.6小时) 和较高的油损失 (≥4.7%).
对F4填充物的感觉评估实现了整体接受指数≥70%,但度得分较低.

结论:

开发的无棕油结构性脂质显示出作为三明治饼干填充剂中的结构性脂肪的前景.
加工方法显著影响填充物的物理性质.
需要进一步优化,以解决与基于SL的填充物相关的氧化稳定性和油损失挑战.

关键词:

贝酸是什么贝酸是什么酶的兴趣化是酶的兴趣化.硬的脂肪的脂肪的草填充草填充草填充

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