Schmid Tamara, Kinner Mathias, Stäheli Luca, Steinegger Stefanie, Hollenstein Lukas, de la Gala David, Müller Nadina
Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
Zurich University of Applied Sciences, Institute of Computational Life Sciences, Schloss 4, 8820 Wädenswil, Switzerland.
Foods. 2024 Sep 19;13(18):2969. doi: 10.3390/foods13182969.
Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their micromilled press cakes. Emulsification was carried out at both the lab and pilot scales using sunflower- and rapeseed-based recipes, with and without additional surfactants, for both oil-in-water and water-in-oil emulsions. The resulting emulsions were measured for viscosity and short- and long-term stability and linked to the properties of the raw materials. The results indicated that the contact angle, size, and macronutrient composition of the particles significantly impact emulsion quality, though differences in oil pressing methods might predominate these effects. The combination of particles and surfactants demonstrated a clear advantage with respect to interface stabilisation, with a suggested link between the wax content of the oil and particles and the resulting emulsion quality and stability.
棕榈油具有独特的最佳熔化特性，在烘焙食品和巧克力制品等产品中很难被替代。本研究调查了使用源自瑞士植物油及其微磨压榨饼的皮克林乳液的效果。在实验室和中试规模下，使用基于向日葵和油菜籽的配方，在有和没有额外表面活性剂的情况下，分别制备水包油型和油包水型乳液。对所得乳液的粘度、短期和长期稳定性进行了测量，并与原材料的特性相关联。结果表明，颗粒的接触角、尺寸和大量营养素组成对乳液质量有显著影响，不过榨油方法的差异可能在这些影响中占主导地位。颗粒和表面活性剂的组合在界面稳定方面显示出明显优势，油和颗粒的蜡含量与所得乳液质量和稳定性之间存在关联。
