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棕榈仁油、大豆油和棕榈硬脂的混合物作为冷冻甜点应用中乳脂肪的替代品。

Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application.

作者信息

Hasan T, Thoo Y Y, Chew C L, Kong P S, Siow L F

机构信息

School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor Malaysia.

Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Noakhali, 3814 Bangladesh.

出版信息

J Food Sci Technol. 2022 Aug;59(8):3010-3019. doi: 10.1007/s13197-022-05507-z. Epub 2022 Jun 23.

DOI:10.1007/s13197-022-05507-z
PMID:35872746
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9304505/
Abstract

UNLABELLED

In this study, the ternary blends of palm kernel oil (PKO), soybean oil (SBO) and two types of palm stearin (PS) (PS33 and PS38) were systematically prepared and evaluated for their application as an alternative to milk fat in frozen dessert. The physicochemical characteristics namely fatty acids constituent, triacylglycerols (TAGs) composition, melting behavior, solid fat content (SFC) and microstructure were studied. All ternary blends of PKO/SBO/PS33 and PKO/SBO/PS38 had comparable microstructure to that of milk fat. However, 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) mixtures were found to have similar SFC as milk fat at temperature above 20 °C, allowing these ternary blends to be completely melted at body temperature. With this, 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) mixtures were able to provide similar meltdown and mouth feel as milk fat at room temperature. Nonetheless, fatty acids constituent, TAGs composition and melting behavior of the blends were different from milk fat. This study showed that ternary blends of PKO, SBO and PS at ratios 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) can be potentially used as a milk fat alternative for frozen dessert application based on its similar microstructure and SFC profile as the milk fat.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-022-05507-z.

摘要

未标注

在本研究中，系统地制备了棕榈仁油（PKO）、大豆油（SBO）和两种类型的棕榈硬脂（PS）（PS33和PS38）的三元混合物，并评估了它们作为冷冻甜点中乳脂肪替代品的应用。研究了其物理化学特性，即脂肪酸组成、三酰甘油（TAGs）组成、熔化行为、固体脂肪含量（SFC）和微观结构。所有PKO/SBO/PS33和PKO/SBO/PS38的三元混合物都具有与乳脂肪相当的微观结构。然而，发现80/15/5（PKO/SBO/PS33）和80/15/5至80/5/15（PKO/SBO/PS38）的混合物在温度高于20°C时具有与乳脂肪相似的SFC，使得这些三元混合物在体温下能够完全熔化。由此，80/15/5（PKO/SBO/PS33）和80/15/5至80/5/15（PKO/SBO/PS38）的混合物在室温下能够提供与乳脂肪相似的熔化和口感。尽管如此，混合物的脂肪酸组成、TAGs组成和熔化行为与乳脂肪不同。本研究表明，基于其与乳脂肪相似的微观结构和SFC分布，PKO、SBO和PS比例为80/15/5（PKO/SBO/PS33）和80/15/5至80/5/15（PKO/SBO/PS38）的三元混合物可潜在地用作冷冻甜点应用中的乳脂肪替代品。

补充信息

在线版本包含可在10.1007/s13197-022-05507-z获取的补充材料。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0439/9304505/29fbf98d8e97/13197_2022_5507_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0439/9304505/540be256a2d3/13197_2022_5507_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0439/9304505/3577c218ccd9/13197_2022_5507_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0439/9304505/29fbf98d8e97/13197_2022_5507_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0439/9304505/540be256a2d3/13197_2022_5507_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0439/9304505/3577c218ccd9/13197_2022_5507_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0439/9304505/29fbf98d8e97/13197_2022_5507_Fig3_HTML.jpg

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