低脂和高脂人造黄油中的凝胶：物理性质和保质期研究。

Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life.

机构信息

Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Zip Code: 13083-862, P.O. BOX: 6121, Campinas, Brazil.

出版信息

Food Res Int. 2021 Feb;140:110036. doi: 10.1016/j.foodres.2020.110036. Epub 2020 Dec 24.

DOI:10.1016/j.foodres.2020.110036

PMID:33648262

Abstract

This study aimed to investigate the effect of the addition of organogels in low-fat and high-fat margarines during storage. Margarine formulations were made using water: oil ratios of 65:35 and 40:60 (w/w), and a lipid phase composed of organogel made with soybean oil, candelilla wax, fully hydrogenated palm oil, and mononoacylglycerols. The thermal stability, particle size, consistency, peroxide index, oil exudation, and microstructure of the margarines were evaluated for six months of storage. All margarines showed thermal stability at 35 °C, with no physical destabilization during the period studied. Both low-fat and high-fat margarines presented similar particle size distribution, with d3.3 around units of 5 μm. The peroxide index of the margarines ranged from 1.27 to 5.97 meq O/Kg after six months of storage. High-fat margarines showed greater hardness and lower spreadability. The amount of water added to the formulations affected the stability, particle size, and texture of the margarines. It was possible to produce margarines with different fat contents and greater health appeal. The margarines with 60% and 35% fat exhibited 12.00 and 8.03% SFA; 32.63 and 18.20% PUFA; and 14.37 and 8.20% MUFA, respectively.

摘要

本研究旨在探讨在低脂和高脂人造奶油中添加有机凝胶在储存期间的效果。用人造奶油配方，水油比为 65:35 和 40:60（w/w），并使用由大豆油、小烛树蜡、全氢化棕榈油和单酰基甘油制成的有机凝胶构成的脂相。对人造奶油进行了六个月的储存期的热稳定性、粒径、稠度、过氧化物指数、油渗出和微观结构评估。所有人造奶油在 35°C 下表现出热稳定性，在研究期间没有物理不稳定性。低脂和高脂人造奶油均表现出相似的粒径分布，d3.3 在 5μm 左右。经过六个月的储存，人造奶油的过氧化物指数范围为 1.27 至 5.97meq O/Kg。高脂人造奶油表现出更大的硬度和更低的延展性。配方中添加的水量会影响人造奶油的稳定性、粒径和质地。可以生产出具有不同脂肪含量和更大健康吸引力的人造奶油。脂肪含量为 60%和 35%的人造奶油分别含有 12.00%和 8.03%的 SFA；32.63%和 18.20%的 PUFA；和 14.37%和 8.20%的 MUFA。