State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Chem. 2023 Jan 15;399:133877. doi: 10.1016/j.foodchem.2022.133877. Epub 2022 Aug 9.
The comparison between the crystallization and phase behavior of binary blends of anhydrous milk fat (AMF)/palm stearin (POs) and POs/palm oil (PO) was investigated. POs/POs blends showed good compatibility, while the compatibility of AMF/POs blends showed no ideal and was dominated by eutectic behavior. And the eutectic growth of blends was found to be a phenomenon that the triacylglycerol (TAG) of AMF grew on the peripheral of POs seed crystals. In binary blends, the addition of POs not only increased the liquid phase transition temperature but also induced the formation of β crystal forms in more than 70% POs. The addition of soybean oil to binary blends could improve the compatibility of the ternary system. It eventually provided potential formulations for the production of non-hydrogenated puff pastry margarine.
研究了无水乳脂（AMF）/棕榈硬脂（POs）与 POs/棕榈油（PO）二元共混物的结晶和相行为的比较。POs/POs 共混物具有良好的相容性，而 AMF/POs 共混物的相容性不理想，以共晶行为为主。发现共混物的共晶生长是 AMF 的三酰基甘油（TAG）在 POs 晶种晶体外围生长的现象。在二元共混物中，POs 的添加不仅增加了液相转变温度，而且还诱导了超过 70%的 POs 形成β晶体形式。向二元共混物中添加大豆油可以改善三元体系的相容性。它最终为生产非氢化起酥油玛奇琳提供了潜在的配方。
