基于樟树籽油和棕榈油硬脂结构脂的开发及其在人造奶油中的应用Development of structured lipids based on camphor seed oil and palm stearin and its application in margarine
旨在开发具有改善营养和功能特性的新型人造奶油产品,以樟树籽油(CSO)和棕榈油硬脂(PST)为基料油制备结构脂。在比较化学酯交换结构脂(CIE)和酶法酯交换结构脂(EIE)的甘油三酯及sn-2位脂肪酸组成、热力学性质(滑动熔点、固体脂肪含量)、流变学特性及晶型的基础上,选择一种结构脂用于制备人造奶油,分析了所制备的人造奶油的基本理化指标、硬度以及打发性。结果表明:酯交换明显改变了CSO和PST的甘油三酯和sn-2位脂肪酸的含量,CIE和EIE中均有中长碳链甘油三酯生成,主要是CCO、CCP、CLaO和LaPP,滑动熔点为31.8~41.5 ℃;CSO与PST质量比为5∶ 5和7∶ 3时所制备的...
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| Main Author: | 高盼1,2, 张远鹏1, 王澍3, 周桐1, 殷娇娇1, 钟武1,2, 胡传荣1 GAO Pan 1,2, ZHANG Yuanpeng1, WANG Shu3, ZHOU Tong1, YIN Jiaojiao1, ZHONG Wu1,2, HU Chuanrong1 |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
中粮工科(西安)国际工程有限公司
2025-05-01
|
| Series: | Zhongguo youzhi |
| Subjects: | |
| Online Access: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250510&flag=1 |
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