| 利用酯交换法改进棕榈油硬脂的加工性能 |
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| 引用本文： | 袁向华,李琳,李冰,蔡妙颜,谢黔岭. 利用酯交换法改进棕榈油硬脂的加工性能[J]. 中国油脂, 2007, 32(1): 32-34 |
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| 作者姓名： | 袁向华 李琳 李冰 蔡妙颜 谢黔岭 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,510640,广州市
2. 嘉里粮油(中国)有限公司研发中心,200137,上海市 |
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| 摘 要： | 将棕榈油硬脂(ST)与大豆油(SBO)按不同比例混合再进行酯交换反应可以得到不同固脂特征的油脂。实验发现,其中的酯交换油脂IE(70%ST 30%SBO)最适合于加工成通用型起酥油。对这种酯交换油脂的打发性、软硬度及氧化稳定性进行了分析,并与目前市场上常见的全棕榈油基起酥油进行了比较,发现酯交换油脂的柔软度和打发性能均优于后者,但其氧化稳定性不及全棕榈油基起酥油。
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| 关 键 词： | 棕榈油硬脂 酯交换 固体脂肪含量 打发性 |
| 文章编号： | 1003-7969(2007)01-0032-03 |
| 修稿时间： | 2006-07-05 |
Improving the process properties of palm stearin by interesterification |
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| YUAN Xiang-hua,LI Lin,LI Bing,CAI Miao-yan,XIE Qian-ling. Improving the process properties of palm stearin by interesterification[J]. China Oils and Fats, 2007, 32(1): 32-34 |
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| Authors: | YUAN Xiang-hua LI Lin LI Bing CAI Miao-yan XIE Qian-ling |
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| Abstract: | Palm stearin(ST) and soybean oil(SBO) were blended at different levels and then were interesterified.The interesterified blends fat(70%ST 30%SBO) was observed to be the best suitable fat base of all purpose shortening.The shortening was evaluated for its solid fat content(SFC),triglycerides(TG) composition,and its property of whipping,hardness and oxidation stability were compared with a full palm oil based all purpose shortening,which was prevalent in the market.The interesterificated oil is softer than the latter,and it has better property of cream whipping but worse oxidation stability. |
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| Keywords: | palm stearin interesterification solid fat content whipping property |
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