摘要
对比分析了两个不同硬度棕榈油基人造奶油的甘三酯组成、结晶特性及微观结构,试验表明人造奶油B中饱和脂肪酸含量较高,SUS型甘三酯(POP,PLP)含量偏大,同时含有少量的中碳链甘三酯;X-衍射观察到两个样品中均含有β和β′晶型,但是样品B中β′晶型占主导;SEM图像显示硬度较小的样品显微结构更疏松多孔。
The triacylglycerol （TAG） composition, crystal type and microstructure of two palm oil - based margarine with different hardness were compared. The results showed that the sample B had higher saturated fatty acids and disaturated TAG（POP,PLP）. In addition,the sample B still had a small amounts of mid -chain TAG. X -ray diffraction analysis revealed a predominance of β＇ and a small proportion of β crystals for sample B. While according to the SEM images , the microstructure of the sample B with low hardness was much loose and porous.
出处
《中国油脂》
CAS
CSCD
北大核心
2009年第9期30-34,共5页
China Oils and Fats
关键词
人造奶油
硬度
棕榈油
结晶行为
margarine
hardness
palm oil
crystallization behavior
