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

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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Bibliographic Details
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:	樟树籽油；结构脂；酯交换；人造奶油 camphor seed oil; structured lipids; transesterification; margarine
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250510&flag=1
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