高熔点脂肪对凝胶油基人造奶油品质的影响

Effect of High-Melting-Point Fat on the Qualities of Oleogel-Based Margarine

以全氢化棕榈油作为高熔点脂肪源,将0.5%~2.5%的全氢化棕榈油与葵花油混合作为基料油,制备凝胶油基人造奶油.探究高熔点脂肪对凝胶油基人造奶油的脂肪酸组成、稳定性、熔点、质构、流变性质、微观结构和晶型的影响.结果表明,当高熔点脂肪添加量低于1.5%时,人造奶油的熔点过低、可塑性较差;而添加量高于1.5%时,人造奶油的不稳定指数值大于1.5,体系劣变严重;添加量为1.5%时,硬度、可塑性和黏度均更接近于市售人造奶油,综合表现最佳.

Oleogel-based margarine was prepared from sunflower oil with 0.5%–2.5% fully hydrogenated palm oil (FHPO) added as a high-melting-point fat source. Our aim was to investigate the effect of high-melting-point fat on the fatty acid composition, stability, melting point, texture, rheological properties, microstructure and crystalline characteristics of oleogel-based margarine. The results showed that margarine with less than 1.5% FHPO had lower melting point and poorer plasticity. Margarine with more than 1.5% FHPO had an instability index over 1.5 and deteriorated severely. Margarine with 1.5% FHPO had the best overall performance, and its hardness, plasticity and viscosity were more approximate to those of commercial margarine.