凝胶剂种类对凝胶油物性及结晶形态的影响

Effect of Gels on Physical Properties Crystal Morphologies of Organogel Oils

以精炼低芥酸菜籽油为基料油,通过添加不同种类凝胶剂制备出两种模式凝胶油,并探讨了凝胶剂种类、搅拌等加工方式对凝胶油物化性质及结晶形态的影响,并使用低场脉冲核磁共振仪、质构仪、流变仪、差示量热扫描仪、粉末X-射线衍射仪、偏振光显微镜等手段对其固体脂肪含量、质构流变性质、熔化性质、晶型及晶体形态做了初步评价,为凝胶油在食品专用油脂中大规模应用奠定理论研究基础。

We prepared two kinds of organogel oils by adding different kinds of gels into the base oil - low erucic acid canola oil. This paper has discussed the effect of gels and mixing methods on physical properties, crystal morphologies of organogel oils. The solid fat content, rheological properties, melting properties, polymorphism and crys- tal morphologies of the organogels were studied by pulse nuclear magnetic resonance（pNMR） ,differential calorimeter scanner（DSC） ,powder X- ray diffraction（XRD） and polarized light microscopy （PLM）, which lay the theoretical foundation for the application of organogel oils in special oils and fats.