猪油基和棕榈油基起酥油的晶型结构研究

Study on the Crystal Structure of Lard-Based and Palm Oil-Based Shortening

应用X-射线衍射法分别研究了在不同结晶条件下制作的猪油基起酥油和棕榈油基起酥油的晶型结构,以便决定能否用廉价的棕榈油取代猪油生产起酥油并丰富有关固体脂肪的晶型结构研究资料。结果表明,猪油和猪油基起酥油的晶型在任何结晶条件下均表现为β型;而棕榈油基起酥油的晶型主要受熟化温度的影响,当熟化温度为15~20℃时表现为β型、当熟化温度25~28℃时表现为β’型。说明棕榈油比猪油更适合成为制作起酥油所需要的固相基料油。

In order to decide whether cheap palm oil can be used to replace lard for shortening production,and to enrich literature about crystal structure of solid fats,the crystal structure of lard based shortening and palm oil based shortening were determined by x-ray diffractometer.Results： Lard and lard based shortening both exhibit β-form crystals under any crystallization condition,whereas palm oil based shortening presents β-form crystals when stabilization temperature is 15～20 ℃,andβ＇-form crystals when stabilization temperature is 25～28 ℃.It is indicated that palm oil is better than lard for being used as the solid fat material of shortening.