Husmann Cyrill, Schmid Tamara, Waser Chiara, Kaelin Ivo, Hollenstein Lukas, Müller Nadina
Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
Institute of Computational Life Sciences, Zurich University of Applied Sciences, Schloss 4, 8820 Wädenswil, Switzerland.
Foods. 2025 Jan 2;14(1):104. doi: 10.3390/foods14010104.
Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils. Target applications were cookies and chocolate fillings. These oils were physically modified through emulsification, stabilized with finely ground oil press cake particles and crystallized waxes. Findings indicated that the emulsification of the oils increased viscosity and that the addition of wax was beneficial for long-term stability; however, the extent of this effect depended on the combination of oil and wax types. Furthermore, wax pre-crystallization and low shear during crystallization significantly improved emulsion stability. Despite these improvements, the resulting emulsions did not achieve sufficient stability and exhibited lower viscosity than palm oil. Future experiments should explore higher wax concentrations (1% or more) and develop analytical methods to better understand the wax composition and its role in oleogel formation.
由于棕榈油和棕榈仁油具有独特的特性，如独特的熔化行为，它们是烘焙食品和巧克力甜点等工业食品加工中首选的原料。然而，对棕榈油生产的社会和环境可持续性的持续担忧，加上消费者对无棕榈油产品的需求，促使该行业寻求避免使用其他热带或氢化脂肪的替代品。该项目研究了用化学未硬化的瑞士向日葵油或菜籽油替代棕榈油。目标应用是饼干和巧克力馅料。这些油通过乳化进行物理改性，用精细研磨的油饼颗粒和结晶蜡进行稳定化处理。研究结果表明，油的乳化增加了粘度，添加蜡有利于长期稳定性；然而，这种效果的程度取决于油和蜡类型的组合。此外，蜡的预结晶和结晶过程中的低剪切显著提高了乳液稳定性。尽管有这些改进，所得乳液仍未达到足够的稳定性，且粘度低于棕榈油。未来的实验应探索更高的蜡浓度（1%或更高），并开发分析方法以更好地了解蜡的成分及其在油凝胶形成中的作用。
