Li Jingwen, Hu Yujuan, Ma Qing, Zhao Dongkun, Dou Xinjing, Xu Baocheng, Liu Lili
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.
Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.
Foods. 2025 Mar 29;14(7):1206. doi: 10.3390/foods14071206.
This study prepared palm stearin/linseed oil-based margarines (PST/LO-BMs) and palm stearin/linseed oil oleogel-based margarines (PST/LO-OBM) by incorporating varying proportions (20-60% oil phase) of linseed oil (LO) and LO-based oleogel, respectively. By comparing PST/LO-OBMs and PST/LO-BMs, it was found that the introduction of phytosterol-γ-oryzanol (PO) complexes and glycerol monostearate (GMS) to PST/LO-OBM induced three distinct crystalline morphologies: needle-like crystals, spherical crystals, and cluster-type crystals. These crystal assemblies synergistically constructed a robust three-dimensional network, effectively entrapping both aqueous droplets and liquid oil fractions while substantially reinforcing the structural integrity of PST/LO-OBM. Notably, the incorporated gelators modified the crystallization behavior, where GMS likely served as a nucleating site promoting triglyceride crystallization. This structural modulation yielded favorable β'-form crystal polymorphism, which is critically associated with enhanced textural properties. Comparative analysis with commercial margarine revealed that the PST45/LO40-OBM formulation exhibited comparable rheological performance, crystalline type, and thermal properties, while demonstrating superior nutritional characteristics, containing elevated levels of α-linolenic acid (23.54%), phytosterol (1410 mg/100 g), and γ-oryzanol (2110 mg/100 g). These findings provide fundamental insights for margarine alternatives with nutritional attributes.
本研究分别通过加入不同比例（油相的20%-60%）的亚麻籽油（LO）和基于亚麻籽油的油凝胶，制备了基于棕榈硬脂/亚麻籽油的人造黄油（PST/LO-BMs）和基于棕榈硬脂/亚麻籽油油凝胶的人造黄油（PST/LO-OBM）。通过比较PST/LO-OBM和PST/LO-BM，发现将植物甾醇-γ-谷维素（PO）复合物和单硬脂酸甘油酯（GMS）引入PST/LO-OBM会诱导出三种不同的晶体形态：针状晶体、球形晶体和簇状晶体。这些晶体聚集体协同构建了一个坚固的三维网络，有效地捕获了水滴和液态油馏分，同时大大增强了PST/LO-OBM的结构完整性。值得注意的是，加入的胶凝剂改变了结晶行为，其中GMS可能作为促进甘油三酯结晶的成核位点。这种结构调节产生了有利的β'-型晶体多晶型，这与增强的质地特性密切相关。与市售人造黄油的比较分析表明，PST45/LO40-OBM配方表现出可比的流变性能、晶体类型和热性能，同时具有优异的营养特性，含有较高水平的α-亚麻酸（23.54%）、植物甾醇（1410毫克/100克）和γ-谷维素（2110毫克/100克）。这些发现为具有营养属性的人造黄油替代品提供了基本见解。
