Singh Anand P, Bertoli Constantin, Rousset Philippe R, Marangoni Alejandro G
Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
J Agric Food Chem. 2004 Mar 24;52(6):1551-7. doi: 10.1021/jf034653l.
This study demonstrates how chemically interesterified hydrogenated palm oil (IHPO) and partially hydrogenated palm oil (PHPO) can be structured to have similar mechanical properties. Crystallization of IHPO at 30 degrees C for 24 h yielded a fat with a solid fat content (SFC) of 45% and a yield force of 51.5 N. On the other hand, PHPO had a SFC of 50% and a yield force of 44 N when crystallized under the same conditions. The result was opposite from what would be expected from the SFC point of view, thus suggesting that the microstructure of the fat plays a key role in determining mechanical properties. By matching crystallization behavior using the Avrami index as a guide, microstructures and material hardness were successfully matched. These results suggest that the dynamics of structure formation was a key factor influencing the macroscopic mechanical properties of palm oil-based fats.
本研究展示了化学酯交换氢化棕榈油（IHPO）和部分氢化棕榈油（PHPO）如何被构建以具有相似的机械性能。IHPO在30℃下结晶24小时得到一种固体脂肪含量（SFC）为45%且屈服力为51.5 N的脂肪。另一方面，在相同条件下结晶时，PHPO的SFC为50%且屈服力为44 N。从SFC的角度来看，结果与预期相反，因此表明脂肪的微观结构在决定机械性能方面起关键作用。通过以阿弗拉米指数为指导匹配结晶行为，成功匹配了微观结构和材料硬度。这些结果表明结构形成的动力学是影响棕榈油基脂肪宏观机械性能的关键因素。
