State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology.
J Oleo Sci. 2021 Apr 2;70(4):491-502. doi: 10.5650/jos.ess20250. Epub 2021 Mar 10.
The fatty acid compositions, polymorphism, solid fat content (SFC), thermal properties, microstructure and rheological properties of fat blends of rice bran wax and corn oil (RWC) with low-melting-point fractions of cocoa butter (LFCB) in the range of 20-50% were investigated. With the raising content of LFCB, the hardness, SFC, storage modulus (G') and loss modulus (G'') of blend samples increased. The unsaturated fatty acids of blend samples with different LFCB proportion were in the range of 60.42% to 71.25%. Two kinds of polymorphism were observed in blend samples, which were β'-Form and β-Form. During the crystallization process, the rice bran wax was first crystallized, and then induced a part of LFCB formed β'-Form crystals and another LFCB formed the β-Form crystals. The results show that the addition of LFCB could improve the plasticity of fat blends and reduce the difference in properties between them and commercial shortening.
研究了稻米糠蜡和玉米油（RWC）与可可脂低熔点部分（LFCB）在 20-50%范围内的脂肪混合物的脂肪酸组成、多晶型性、固体脂肪含量（SFC）、热性质、微观结构和流变性质。随着 LFCB 含量的增加，混合样品的硬度、SFC、储能模量（G'）和损耗模量（G''）增加。不同 LFCB 比例的混合样品中的不饱和脂肪酸含量在 60.42%至 71.25%之间。在混合样品中观察到两种多晶型性，即β'-Form 和β-Form。在结晶过程中，米糠蜡首先结晶，然后诱导一部分 LFCB 形成β'-Form 晶体，另一部分 LFCB 形成β-Form 晶体。结果表明，添加 LFCB 可以提高脂肪混合物的可塑性，并降低它们与商业起酥油之间性能的差异。
