Sime Darby Research Sdn Bhd, R & D Research Centre-Downstream, Lot2664, Jalan Pulau Carey, 42960 Pulau Carey, Selangor, Malaysia.
Food Chem. 2013 Dec 15;141(4):3938-46. doi: 10.1016/j.foodchem.2013.05.114. Epub 2013 Jun 11.
The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction of XPDAGS=0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%. The physicochemical results obtained indicated that C16:0 and C18:1 were the dominant fatty acids for PDAGS/PMF and PDAGS/POL, while C18:1 and C18:2 were dominant in the PDAGS/SFO mixtures. SMP and SFC of the PDAGS were reduced with the addition of PMF, POL and SFO. Binary mixtures of PDAGS/PMF had better structural compatibility and full miscibility with each other. PDAGS/PMF and PDAGS/SFO crystallised in β'+β polymorphs in the presence of 0.4-0.5% PDAGS while PDAGS/POL resulted in β polymorphs crystal. The results gave indication that PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the most suitable fat blend to be used as bakery shortening.
棕榈基二酰基甘油（PDAG）的硬脂酰基部分是通过棕榈基二酰基甘油（PDAG）的干法分馏生产的。烘焙起酥油混合物是通过将 PDAGS 与棕榈中间分馏物（PMF）（PDAGS/PMF）、棕榈油（POL）（PDAGS/POL）或葵花籽油（SFO）（PDAGS/SFO）以 PDAGS 摩尔分数 XPDAGS=0.4%、0.5%、0.6%、0.7%、0.8%、0.9%混合而成。所得理化结果表明，C16:0 和 C18:1 是 PDAGS/PMF 和 PDAGS/POL 的主要脂肪酸，而 C18:1 和 C18:2 是 PDAGS/SFO 混合物中的主要脂肪酸。随着 PMF、POL 和 SFO 的添加，PDAGS 的 SMP 和 SFC 降低。PDAGS/PMF 的二元混合物具有更好的结构相容性和完全互溶性。在存在 0.4-0.5%PDAGS 的情况下，PDAGS/PMF 和 PDAGS/SFO 以β'+β 多晶型结晶，而 PDAGS/POL 则导致β 多晶型结晶。结果表明，PDAGS:PMF 为 50%:50%和 60%:40%（w/w）是最适合用作烘焙起酥油的脂肪混合物。
