脂肪替代物对人造奶油物性品质的影响

Effect of Fat Substitute on Physical Properties of Margarine

选择高酯橘皮果胶与羧甲基纤维素进行复配制备脂肪替代物,并应用在人造奶油中,通过质构测定、流变测定、差示扫描量热测定等,确定最佳添加比例。结果表明,随着脂肪替代物替代量的提高,样品的硬度、稠度与黏性都随之降低,滞后环面积随之增大,样品的晶型从β’型向β型转换的趋势越明显,结构逐渐变得松散,结果表明脂肪替代物的最佳替代比例为10%。

A fat substitute was prepared as a mixture of high-ester citrus pectin with carboxymethyl cellulose(CMC)and applied in margarine.The optimum addition level was determined by texture analysis,rheological measurement,and differential scanning calorimetry(DSC).Experimental results showed that as the addition of fat substitutes increased,the hardness,consistency and viscosity of the samples decreased.Moreover,the area of the hysteresis loop increased,the transformation from crystal typeβ’toβbecame more obvious,and the structure gradually became loose.Finally,we concluded that the optimum addition level was 10%.