Milkfat Sucrose Polyesters as Fat Substitutes in Cheddar-type Cheeses

Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of mllkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w). respectively. A screened sensory panel (n=22) determined that cheeses containing SPE were significantly different from the control cheese. Colorlmetrlc measurements of the total difference (ΔE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r=0.90). Firmness of the cheeses did not differ (p<0.05). Cheddar-type cheeses made with mllkfat SPE substituted for milkfat may have potential marketability.     

Sucrose Polyester Content in Foods by a Calorimetric Method

Lipids were extracted from the food sample with petroleum ether and sucrose polyesters (SPE) and triglycerides in the extract were hydrolyzed with 1N methanolic KOH for 8 min. Free sucrose was extracted with water, and quantified calorimetrically using a phenol-sulfuric acid test. Results were compared to a standard curve from known quantities of hydrolyzed SPE. Standard curves were linear and reproducible through 90% SPE (r = 0.999).     

新型油脂蔗糖聚酯的合成与分析

通过对反应底物的筛选与反应条件的摸索，成功地合成了适合食品工业应用的蔗糖聚酯。借助于ＴＬＣ，ＩＲ，ＵＶ及ＨＰＬＣ等手段的分析表明，合成温度在１３０℃－１３５℃，合成时间在５ｈ条件下的产品，酯化程度为７，且产品的颜色、气味、粘度、比重和折光率都与普通食用油脂类似。反应达到了预期目标。     

蔗糖多酯的合成与分析

本文用棉籽油和蔗糖两步法成功地合成了蔗糖脂肪酸多酯，并对实验条件进行了讨论。对所得到的产品进行了红外光谱、酯化度、碘值、酸值、皂化值等一系列测试。     

新型脂肪替代品——蔗糖聚酯研究

概述了蔗糖酯的研究概况，重点讨论蔗糖聚酯的分子组成和主要性状，以及作为新型低能量脂肪替代品的优越性，并对蔗糖聚酯的制造方法包括化学合成法与生物合成法作了总结，介绍生物合成法的最新进展和应用前景。     

Flow and Compaction of Spray-Dried Powders of Anhydrous Butteroil and High Melting Milkfat Encapsulated In Disaccharides

Anhydrous butteroil or a high-melting milkfat fraction prepared from it were encapsulated in lactose, maltose or sucrose matrices by spray drying to compare ctional characteristics. Both types of milkfat were retained efficiently (>90%) within the encapsulants at 40% fat level. Retention declined as fat concentration increased from 40 to 60%, regardless of melting temperature of the milk-fat. Encapsulant or type of milkfat did not alter bulk properties. Powders withstood compaction pressures < 60% with minimal capsule rupture. Powder functionality may be modified by varying disaccharide choice and milkfat melting properties.     

蔗糖多酯的合成研究进展

蔗糖多酯（SPE）是一种新兴的功能性食品添加剂,具有广阔的发展前景。它作为一种新的脂肪替代品,在不久的将来必定会在食品工业中得到大规模的推广和应用。本文综述了蔗糖多酯的营养保健功能、工业用途和合成方法的国内研究进展情况,提出了蔗糖多酯的开发设想。     

Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction

ABSTRACT: The effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal laser scanning microsopy (CLSM). The addition of SFO markedly diminished crystal size and delayed crystallization kinetics, as observed in PLM images. Addition of P-1670 modified crystallization behavior only slightly. Addition of P-170 and S-170, however, markedly diminished crystal size and led to more transparent crystals, with lower amount of solids in each crystal. These results show that the microstructural properties of HMF were modifed by addition of SFO and by addition of SPE with low HLB.     

Droplet Size and Coalescence Stability of Whey Protein Stabilized Milkfat Peanut Oil Emulsions

Droplet diameter and the polydispersity of droplet size tended to decrease with increased proportion of peanut oil. Macromolecular additives affected droplet size. Xanthan gum or sodium carboxymethyl-cellulose (Na-CMC) produced smaller droplets than the controls, but the average diameter was independent of the composition of the dispersed phase. At 50°C the coalescence stability of these emulsions qualitatively correlated with the initial droplet diameter. Xanthan gum and Na-CMC, despite increasing continuous phase viscosity, gave lower stability than controls, primarily the result of flocculation of droplets due to depletion of the highly hydrophilic macromolecule from the intervening region between approaching droplets. At 25°C, stability increased as solid butter oil content of the dispersed phase increased.     

椰子油与棕榈硬脂油物理混合及其结构脂熔融特性的比较研究

油脂的相容性和非等温结晶性质对油脂的口感品质有重要影响。为了拓宽椰子油和棕榈油的应用范围,开发以其为主要原料的专用油脂产品,本文通过GC-MS测得椰子油和棕榈硬脂油不同混合比例的总脂肪酸和Sn-2位脂肪酸组成,研究了脂肪酸组成与熔融特性的相关性,再利用脉冲核磁共振仪研究了椰子油和棕榈油的相容性,并用差式扫描量热仪对二者按一定比例混合的复配体系和酶法制备结构脂的非等温结晶行为进行研究。结果表明:不同比例酶法制备结构脂中Sn-2位的月桂酸含量(12.35~46.72%)明显高于物理混合油(5.86~30.75%)。该复配体系整体上存在一定程度的共晶现象,在较高温度(25~45℃)时,相容性较好。在非等温结晶过程中,在同一降温速率条件下,随着椰子油比例的增加,2倍链长的β′型晶体,转变为低熔点的3倍链长β′晶型。     

Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.     

复合脂肪替代品的制备及理化性质研究

以蔗糖聚酯和海藻酸钠为主要原料制备一种复合脂肪替代品,在单因素实验的基础上,通过正交实验确定了其最优生产工艺,并对复合脂肪替代品的理化性质进行了测定。结果表明:最优生产工艺为蔗糖聚酯与海藻酸钠质量比2∶1、p H 4.5、搅拌温度45℃,在此条件下复合脂肪替代品的得率为6.04%。产品的外观类似油脂,在持水性、持油性、乳化性、乳化稳定性、流变性等方面均表现出较理想的功能特性。     

Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose

ABSTRACT: Co-crystallization of sucrose from a highly concentrated sucrose syrup (≤ 7% moisture, w/w) at 131 °C with 0, 5, 10, 15, and 20% of fructose, glucose, or a mixture of fructose and glucose was investigated. The crystallization of sucrose was delayed in presence of these lower molecular weight sugars. The DSC melting endotherm of co-crystallized samples exhibited a decrease in crystalline sucrose in the sample as a function of increased level of glucose and fructose. The mechanical strength of co-crystallized granules was found to be related to the moisture content and the amount of glucose or fructose content in the sample. The samples containing 10, 15, and 20% glucose in co-crystallized product demonstrated crystallization of glucose in its monohydrate form during 1 mo of storage.     

Viability of the Lactobacillus rhamnosus HN001 Probiotic Strain in Swiss‐ and Dutch‐Type Cheese and Cheese‐Like Products

The objective of this study was to determine the viability of the probiotic Lactobacillus rhamnosus HN001 in Swiss‐type and Dutch‐type cheese and cheese‐like products (milk fat is substituted by stearin fraction of palm fat) during manufacture, ripening, and storage. The use of the probiotic L. rhamnosus HN001 in Dutch‐type cheese and cheese‐like products significantly (P = 0.1) changed their chemical composition (protein and fat content) and an insignificant increase (approximately 1.6% in cheese‐like products and approximately 0.3% in cheese) in yield. L. rhamnosus HN001 did not affect the rate of changes in the pH of ripened cheese and cheese‐like products. A minor increase in probiotic counts was observed in initial stages of production and were partially removed with whey. Ripened cheese and cheese‐like products were characterized by high survival rates of probiotic bacteria which exceeded 8 log CFU/g after ripening. An insignificant reduction in the number of viable probiotic cells was noted during storage of Swiss‐type and Dutch‐type cheese, whereas a significant increase in probiotic cell counts was observed in cheese‐like products during storage.     

反丁烯二酸蔗糖甲酯的功能特性研究

基于防腐防霉剂的构效关系和乳化剂的分子结构特点，合成了反丁烯二酸蔗糖甲酯。抑菌实验表明：对几种常见微生物，酯化度为5．5的反丁烯二酸蔗糖甲酯的最低抑菌浓度比山梨酸的低而接近于富马酸二甲酯，说明其具有较高的抗菌活性；反丁烯二酸蔗糖甲酯的抗菌半衰期要长于山梨酸和富马酸二甲酯，说明其抗代谢性能好，具有一定的开发应用价值。乳化实验表明：酯化度为5．5的反丁烯二酸蔗糖甲酯的HLB值为6．8、临界胶束浓度为0．7g，L、浓度为0.3％溶液的表面张力为28．5mN/m，都接近于span-80，说明反丁烯二酸蔗糖甲酯具有一定的表面活性。有关反丁烯二酸蔗糖甲酯的抗菌特性及乳化特性在食品、日化及涂料等工业领域的应用有待于进一步研究。     

生物可降解聚酯的技术进展和应用前景

2019年,用于织物、包装和医疗健康领域的生物可降解聚酯达到110万t,市场需求还在高速增长。文章比较全面地综述了该产业链的主要技术,包括原料、催化剂、扩链剂、共混、共聚工业化合成聚酯、检验检测和加工应用技术。认为应根据日常消费、产业应用和高附加值的医疗、健康三大应用领域开发适应不同使用要求、低成本和降解速率可控的产品。产业链技术的重点是原料合成“绿色”化和能源成本的进一步下降;以现有工业化聚酯装置为基础,加快推进研究成果的产业化,完善“生物可降解”检验检测方法和标准、完善建立不同应用领域的产品标准;采用3D打印、超临界发泡等新加工应用技术,开拓聚酯材料的新应用市场。     

Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Lactose

A low melting fraction of milk fat (LMF), with a dropping point (MDP) of 16.7 °C, was encapsulated by freeze‐drying emulsions formulated with trehalose or its blends with 30 wt% lactose or sucrose as hydrophilic phase, and with a mixed of 50 wt% of the palmitic sucrose esters (SE) β‐170 and β‐1670 as emulsifiers. Trehalose or trehalose/sucrose matrices were very efficient to encapsulate LMF (retention values were 82.8%± 3.2% and 90.5%± 3.7%, dry basis, respectively), whereas trehalose/lactose showed a significant decline in initial retention (42.5%± 2.5%, dry basis). The role of emulsion stability, water content, physical state of the matrix, and particle size distribution on LMF loss was investigated by following retention of LMF with time for the powders stored at water activities (a_w) of 0.11, 0.33, 0.44, 0.54, and 0.76. Trehalose emulsion was the most stable. However, encapsulation efficiency was higher for the trehalose/sucrose blend. Despite the high initial degree of crystallization, retention with time for the trehalose matrix was very high at all a_w. The trehalose/lactose blend had a low efficiency to encapsulate LMF, especially at a_w of 0.54 and 0.76. Retention was determined by the counteracting effects of all these factors and was more closely related to structural changes of the encapsulating matrix than to the physical state (amorphous or crystalline) of it.     

油脂替代品—蔗糖多油酸酯的合成（I）—超临界状态下合成油酸甲酯

研究了以油酸与甲醇为原料 ,在超临界状态下合成油酸甲酯。对超临界合成油酸甲酯的反应条件进行了试验研究 ,并对合成产物进行了定性分析。超临界技术的应用 ,可以大大地缩短反应时间 ,降低了投料的甲醇 /油酸摩尔比 ,提高了酯化收率 ,简化了精制过程。     

蔗糖共溶质体系中明胶-变性淀粉共混凝胶相行为、质构及微观结构研究

本文探索蔗糖作为共溶质对明胶-变性淀粉共混凝胶相行为、质构、干燥脱水、透明度L*值及微观结构性质的影响。结果表明:与对照样相比,16%浓度蔗糖共溶质场中,所制备未进行干燥的共混凝胶硬度值及粘附性值均显著降低(p0.05),降低幅度分别达到21.47%和13.36%。蔗糖浓度及干燥时间对硬度值和粘附性值改变趋势相异,二者具非协同改变效应。随蔗糖浓度增加,共混凝胶干燥脱水速率(-d Mg/dt)显著性降低,透明度L*值呈递减趋势。增加蔗糖浓度,共混凝胶网络结构中孔隙平均直径显著减小(p0.01),与对照相比,添加16%蔗糖后形成共混凝胶的孔隙平均直径由51.28±1.31μm降为46.51±1.89μm,孔隙分布由不规则分布显示更细密、均一化。共混凝胶L*和粘附性性与孔隙平均直径之间具有较强线性相关关系,相关系数R2分别为0.98和0.97。     

新疆特色酸凝干酪成熟期间理化特性研究

对新疆特色酸凝干酪成熟50 d内理化特性研究结果表明:干酪成熟过程中水分含量减少,变化差异极显著(P<0.01);pH值在前20 d内下降较快,达到最低值;脂肪含量减少;pH4.6可溶性氮和12%TCA可溶性氮含量有不同程度的上升,且pH4.6可溶性氮比12%TCA可溶性氮含量高;通过SDS-PAGE图谱分析,得知干酪在成熟30 d之后蛋白质降解程度较深;乳糖含量在成熟前期下降较快,后期较慢。