酯交换脂肪
棕榈硬脂
食品科学
螺母
化学
原材料
反式脂肪
棕榈油
有机化学
饱和脂肪
生物化学
结构工程
工程类
酶
胆固醇
脂肪酶
作者
S Z Dong,Yanxia Zhou,Shangde Sun,Xiaowei Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-01
卷期号:427: 136731-136731
被引量:1
标识
DOI:10.1016/j.foodchem.2023.136731
摘要
The present study sought to develop a novel healthy margarine fat with low levels of trans and saturated fatty acids in order to promote healthier alternatives. In this work, tiger nut oil was first used as a raw material to prepare margarine fat. The effects of mass ratio, reaction temperature, catalyst dosage, and time on the interesterification reaction were investigated and optimized. The results showed that, the margarine fat with ≤40% saturated fatty acids was achieved using a 6:4 mass ratio of tiger nut oil to palm stearin. The ideal interesterification parameters were 80 °C, 0.36% (w/w) catalyst dosage, and 32 min. Compared with physical blends, the interesterified oil had lower solid fat content (3.71% at 35 °C), lower slip melting point (33.5 °C), and lower levels of tri-saturated triacylglycerols (1.27%). This investigation provides important information for the utilization of tiger nut oil in healthy margarine formulation.
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