棕榈油熔点对其凝胶油脂理化性质的影响研究  

Research on effects of melting point of palm oil on physicochemical properties of oleogels

作　　者：周佩文 陈海英 牛跃庭 金光远 ZHOU Peiwen;CHEN Haiying;NIU Yueting;JIN Guangyuan(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology,Wuxi 214122,China;School of mechanical engineering,Jiangnan University,Wuxi 214122,China;Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board,Shanghai 201108,China)

机构地区：[1]江苏省食品先进制造装备技术重点实验室,江苏无锡214122 [2]江南大学机械工程学院,江苏无锡214122 [3]马来西亚棕榈油总署大马棕榈油技术研发(上海)有限公司,上海201108

出　　处：《包装与食品机械》2022年第5期8-12,19,共6页Packaging and Food Machinery

基　　金：中国留学基金委员会(CSC,201906795022);中国博士后基金(2017M621629);棕榈油基凝胶油的制备及其在巧克力中的应用(企业横向项目,PORTSIM 063/2018)。

摘　　要：为探讨低熔点基料油在凝胶油脂中的应用潜能,选用3种不同熔点的棕榈油(10,18,24 ℃,分别记作OL10,OL18和OL24)作为基料油,单硬脂酸甘油酯作为凝胶因子,制备半固态凝胶油脂(MO10,MO18及MO24),并对其理化特性进行表征。结果表明:随着基料油熔点的上升,饱和脂肪酸含量由37.22%±0.23%(OL10)上升为44.44%±0.29%(OL24)。MO18和MO24中均含有β’和β晶体,且随着基料油熔点的提高,样品所含的晶体数量增多。MO24展示了最为细密的针状网络结构,而熔化焓值随着基料油熔点的升高,由11.77 J/g(MO10)升高到15.76 J/g(MO24);MO18具有适中的硬度值,和MO24几乎同高的持油率。18 ℃棕榈油可替代24 ℃棕榈油用于制备具有稳定晶体结构的凝胶油脂,为生产更为健康的食品提供参考。To investigate the potential application of low melting point base oil in production of oleogels,semi-solid oleogels(MO10,MO18 and MO24) were prepared by using types of low melting point palm oil(10,18,24 ℃,written as OL10,OL18 and OL24) as the base oil and glyceryl monostearate as the oleogelator,and physicochemical properties of the oleogel samples were characterized.The results show that the saturated fatty acid content increases from 37.22%±0.23%(OL10) to 44.44%±0.29% (OL24) with the increase of melting points of palm oil.Furthermore,β’-form and β-form crystals are found in both MO18 and MO24,and the quantity of these crystals increase as the melting point of the base oil increases.MO24 shows the densest and finest needle-like crystal network.And the melting point of base oil increases from 11.77 J/g(MO10) to 15.76 J/g (MO24).MO18 shows a moderate hardness index and almost the same oil retention index with MO24.Therefore,OL18 can be used for preparing oleogel with stable crystal structure in replacement of OL24,which provides a reference for producing healthier foods.

关 键 词：棕榈油 熔点 单硬脂酸甘油酯 凝胶油脂 晶体网络 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]