Gao Houbin, Gao Wei, Yang Xiaomin, Liu Yuanfa, Wang Zhouping
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
Wilmar (shanghai) Biotechnology Research & Development Center Co., Ltd Shanghai 200137 China
RSC Adv. 2022 Aug 16;12(36):23311-23321. doi: 10.1039/d2ra03999k.
Tempering is the final step in Industrial Sheet Margarine (ISM) production, which has a substantial influence on the structure and application characteristics. There are limited reports on how the tempering process affects the ductility and application characteristics of ISM at an industrial production scale. Herein, we investigated the physicochemical properties and ductility of the ISM made from interesterification and non-interesterification fat at various tempering temperatures (10, 15, 20, 25, and 30 °C) for 5 days. By analyzing the triacylglycerol (TAG) compositions, polymorphism, thermal behavior and hardness of ISMs under different formulations and tempering conditions, the interaction between the physicochemical parameters and the application properties such as bending and sheeting abilities was elucidated. The results showed that low tempering temperatures (10 °C and 15 °C) led to higher hardness (>700 g) while high tempering temperature (30 °C) promoted polymorph transition (β' → β), further directing to poor crystallization behavior, poor plasticity and malleability. Products tempered at 20 °C and 25 °C exhibited optimal ductility properties. These findings provided practical guidance to improve the ductility of sheet margarine in industrial level production.
调温是工业片状人造黄油（ISM）生产的最后一步，对其结构和应用特性有重大影响。关于调温过程如何在工业生产规模上影响ISM的延展性和应用特性的报道有限。在此，我们研究了在不同调温温度（10、15、20、25和30°C）下进行5天调温处理的酯交换脂肪和非酯交换脂肪制成的ISM的物理化学性质和延展性。通过分析不同配方和调温条件下ISM的三酰甘油（TAG）组成、多晶型、热行为和硬度，阐明了物理化学参数与弯曲和压片能力等应用性能之间的相互作用。结果表明，低温调温（10°C和15°C）导致较高的硬度（>700克），而高温调温（30°C）促进多晶型转变（β'→β），进而导致结晶行为差、可塑性和延展性差。在20°C和25°C下调温的产品表现出最佳的延展性。这些发现为在工业规模生产中提高片状人造黄油的延展性提供了实际指导。
