棕榈仁油、棕榈仁硬脂和棕榈硬脂的分级共混物的比较分析。
Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Rich Products Corporation, 75 Suhong West Road, Suzhou 21520, Jiangsu, People's Republic of China.
出版信息
Food Chem. 2019 Jul 15;286:636-643. doi: 10.1016/j.foodchem.2019.02.067. Epub 2019 Feb 22.
A comprehensive analysis of graded binary and ternary blends of palm kernel oil (PKO), palm kernel stearin (PKS) and palm stearin (POs) was conducted, including solid fat content, iso-solid diagram, thermal properties, polymorphism and microstructure. Both PKO/POs and PKS/POs blends showed eutectic behavior. While PKO/PKS blends displayed good compatibility and only slightly monotectic effect at high temperature (above 30 °C). POs addition elevated binary phase transition temperature and accelerated the β crystal formation. PKO/POs and PKS/POs binaries showed β' polymorphism, β and β' polymorphism, and β polymorphism with different POs additions, while all of PKO/PKS blends showed β' polymorphism. Ternary blends (PKO/PKS/POs) showed eutectic effects, especially at high temperature (25 and 30 °C). POs addition made ternary blends undergo a polymorphism transformation from β' to β. Our findings open up the possibility of non-hydrogenated fat products as well as develop specific food formulations.
对棕榈仁油（PKO）、棕榈仁硬脂（PKS）和棕榈硬脂（POs）的二元和三元分级混合物进行了全面分析，包括固脂含量、等固相线图、热性能、多晶型和微观结构。PKO/POs 和 PKS/POs 混合物均表现出共晶行为。而 PKO/PKS 混合物在高温（30°C 以上）时表现出良好的相容性和轻微的略共熔效应。POs 的添加提高了二元相转变温度并加速了β晶体的形成。PKO/POs 和 PKS/POs 二元混合物表现出β'多晶型、β 和β'多晶型以及不同 POs 添加的β多晶型，而所有 PKO/PKS 混合物均表现出β'多晶型。三元混合物（PKO/PKS/POs）在高温（25 和 30°C）下表现出共晶效应。POs 的添加使三元混合物的多晶型从β'转变为β。我们的研究结果为非氢化脂肪产品的开发以及特定食品配方的开发提供了可能性。
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