蔗糖形态对氢化棕榈仁油/可可脂混合体系结晶性质的影响

Influence of sugar forms on crystallization properties of hydrogenated palm kernel oil/cocoa butter mixture

以氢化棕榈仁油/可可脂(质量比9∶1)混合体系为基料油,采用差示扫描量热仪(DSC)考察不同形态蔗糖(结晶糖、糖粉)和卵磷脂对熔化结晶性质的影响。结果表明:未添加卵磷脂时,蔗糖形态对基料油的熔化结晶性质影响不大;添加卵磷脂后,蔗糖颗粒越细,熔化和结晶温度越高;两种形态的蔗糖体系,添加卵磷脂均使结晶温度显著降低。

The mixture system of hydrogenated palm kernel oil and cocoa butter（ mass ratio 9：1 ） was used as material, and the effects of different forms of sugar （ erystaline sugar, powder sugar） and lecithin on the crystallization and melting behavior were evaluated by using differential scanning calorimeter （DSC）. The results showed that the influence of sugar forms on the crystallization and melting behavior of oil was not remarkable without adding lecithin; however, with the addition of lecithin, the melting point and crystallization point increased as the sugar particle size decreased; lecithin decreased the crystallization point of the oil mixture in both sugar forms.