四种棕榈油结晶速度的研究

报道了棕榈油、棕榈软脂、棕榈硬脂及氢化棕榈油在0℃,10℃,20℃条件下的结晶速度,指出它们在结晶速度方面的差异,这些资料对人造奶油和起酥油生产具有实用意义。     

非氢化棕榈起酥油结晶速率的研究

研究不含有反式脂肪酸的非氢化棕榈起酥油的结晶性质,利用差示扫描量热仪监测非氢化棕榈起酥油与不同比例的糖粉(质量比,1∶0.5、1∶1.0、1∶1.5及1∶2.0)混合以及从不同的起始加热温度下(30、35、40、42、45、50、60、70℃及80℃)的结晶过程的热量变化(以5℃/min降温到-10℃)。同时,也比较了非氢化棕榈起酥油与氢化棕榈起酥油的结晶性质。研究发现,糖粉能够作为油脂结晶必须的晶核,从而起到加速非氢化棕榈起酥油的结晶速率的作用;当起始加热温度在熔点以上时,非氢化棕榈起酥油的结晶推动力大于熔点以下时,此时的结晶速率也快于部分氢化棕榈油。本文为非氢化棕榈起酥油在食品工业中的应用奠定了理论基础。     

沙棘果油中棕榈油酸分离方法的研究

棕榈油酸对糖尿病和心脑血管疾病等具有生理调节作用,但由于棕榈油酸来源较为稀少,限制了其开发利用。经研究发现沙棘果油中含有较为丰富的棕榈油酸,可作为棕榈油酸原料,但其分离工艺还未见报道。以沙棘果油为原料,对比CO_2超临界萃取法、尿素包埋法和分子蒸馏法3种方法分离棕榈油酸,建立了一种高效从沙棘果油中分离棕榈油酸的方法,即尿素包埋与分子蒸馏复合法,使用此方法可以将棕榈油酸含量从先前的占果油脂肪酸得30%提高到70%,此方法也为沙棘的高值化利用和棕榈油酸的工业化生产提供参考。     

棕榈油冷冻效果的条件探讨与分析

探讨精炼棕榈液油与未精炼棕榈液油的冷冻效果的差异,得出棕榈液油在精炼过程中产生了足以使棕榈液油的冷冻效果直线下降的反式脂肪酸.从中启示棕榈液油在精炼过程中,相对于其他油脂,其脱色剂的量不应太大,温度不应太高,时间不应太长,精炼程度不应太深.     

选择性和非选择性氢化棕榈液油的特性及其在葵花籽油中的多晶稳定性

将棕榈液油分别在200℃、48kPa和160℃、303kPa进行选择性和非选择性氢化。测定氢化棕榈液油的固体脂含量、碘价、脂肪酸成份、滴点、熔化温度和结晶温度,从而测定其特性。氢化条件对氢化期间氢化棕榈液油的特性有很大影响,其中压力是个主导因素。在选择性和非选择性两种氢化条件下固体脂含量、滴点和熔点都随碘价的下降而逐渐增加。相同碘价时,选择性氢化的固体脂含量高于非选择性。氢化开始阶段,选择性和非选择性氢化反应速率都迅速增加,但非选择性氢化的速率大大高于选择性氢化。对选择性氢化来说,在氢化进行30min之后,硬脂酸的增加和油酸的减少都有减缓的趋势。将30％的具有不同滴点的选择性和非选择性氢化棕榈液油分别与70％的液体葵花籽油混合,然后研究它们的晶形转移。将氢化棕榈液油加入液体葵花籽油中能有效地推迟结晶由日,型向日型的转移。这样推迟作用主要是由于混合物的三甘酯脂肪酸成分的多样化所致。     

棕榈油在金华酥饼皮中的应用研究

为提高金华酥饼的品质和健康安全性,并降低其生产成本,以改善酥饼皮的油脂组成为切入点,通过加入部分棕榈油来代替原本单一的菜籽油。将5℃棕榈液油、24℃棕榈液油和45℃棕榈硬脂与菜籽油分别按1∶3、1∶1和3∶1混合并制作酥饼皮,通过油脂相容性研究、产品感官与质构评价分析棕榈油的合理添加量。结果表明:5℃棕榈液油与菜籽油完全相容,而24℃棕榈液油和45℃棕榈硬脂与菜籽油在室温下存在共晶现象;混合油脂中5℃棕榈液油的添加量达到75%、24℃棕榈液油的添加量达到50%或45℃棕榈硬脂的添加量达到25%时,可保证制作的金华酥饼在感官、质构方面与传统金华酥饼相近。     

乳化剂对氢化棕榈仁油硬脂等热结晶行为影响研究

该文通过研究分别添加有1%(w/w)单甘油脂、磷脂、Span60的氢化棕榈仁油硬脂等热结晶行为,发现在30℃等热结晶条件下单甘油脂、磷脂、Span60均能促进氢化棕榈仁油硬脂结晶,等热结晶动力学分析表明:氢化棕榈仁油硬脂在三种乳化剂作用下存在不同结晶成核机制。     

氢化棕榈酸甲酯磺酸盐的制备

在氯仿体系中,以氢化棕榈酸甲酯为原料、氯磺酸为磺化剂,通过磺化、老化、中和、干燥后制得氢化棕榈酸甲酯磺酸盐.经单因素及正交实验优化得到最佳工艺条件:滴加温度40℃,氯仿与甲酯质量比2.0∶1.0,氯磺酸与甲酯物质的量比1.55∶1.0,磺化时间60 min,老化时间70 min.在最佳工艺条件下,制备的产品颜色呈淡黄色,氢化棕榈酸甲酯磺酸盐的含量为64.36％.     

棕榈油在金华酥饼皮中的应用研究北大核心CSCD

为提高金华酥饼的品质和健康安全性,并降低其生产成本,以改善酥饼皮的油脂组成为切入点,通过加入部分棕榈油来代替原本单一的菜籽油。将5℃棕榈液油、24℃棕榈液油和45℃棕榈硬脂与菜籽油分别按1∶3、1∶1和3∶1混合并制作酥饼皮,通过油脂相容性研究、产品感官与质构评价分析棕榈油的合理添加量。结果表明:5℃棕榈液油与菜籽油完全相容,而24℃棕榈液油和45℃棕榈硬脂与菜籽油在室温下存在共晶现象;混合油脂中5℃棕榈液油的添加量达到75%、24℃棕榈液油的添加量达到50%或45℃棕榈硬脂的添加量达到25%时,可保证制作的金华酥饼在感官、质构方面与传统金华酥饼相近。     

固华温度对棕榈油熔点影响

测定棕榈硬脂（PalmStearin）、棕榈油（PalmOil）和棕榈液油（PalmOlein）在不同固化温度下的熔点,指出对于不同棕榈油脂样品的熔点测定应控制其适合的固化温度。     

棕榈油复配物代替猪油用于桃酥制作

比较棕榈油桃酥和猪油桃酥产品的感官品质以及在同等储藏条件下的酸价和过氧化值的变化情况,以判断棕榈油对猪油的可替代性。结果表明:复配棕榈油基起酥油不仅可以达到猪油基起酥油用在桃酥制作上的良好效果,而且棕榈油桃酥具有比猪油桃酥更好的氧化稳定性。本实验为棕榈油基起酥油代替猪油用于桃酥制作提供一定理论依据。     

猪油基和棕榈油基起酥油的晶型结构研究

应用X-射线衍射法分别研究了在不同结晶条件下制作的猪油基起酥油和棕榈油基起酥油的晶型结构,以便决定能否用廉价的棕榈油取代猪油生产起酥油并丰富有关固体脂肪的晶型结构研究资料。结果表明,猪油和猪油基起酥油的晶型在任何结晶条件下均表现为β型;而棕榈油基起酥油的晶型主要受熟化温度的影响,当熟化温度为15~20℃时表现为β型、当熟化温度25~28℃时表现为β’型。说明棕榈油比猪油更适合成为制作起酥油所需要的固相基料油。     

马来西亚对油棕种植材料研究及棕榈油产品生产

油棕种植业与棕榈油加工业是马来西亚国民经济重要组成部分。我国与马来西亚有大量棕榈 油进口贸易,检验检疫工作繁重且多样。该文探讨马来西亚对油棕种植材料研究现状及主要棕榈油产 品生产过程和用途。     

Separating Tocotrienols from Palm Oil by Molecular Distillation

Crude palm oil contains approximately 1% minor components, including carotenoids and vitamin E (tocopherols and tocotrienols), which contribute to the stability and nutritional properties of palm oil. Palm oil is considered one of the best sources of vitamin E. The vitamin E content in palm oil is unique because it is composed of tocotrienols rather than tocopherols. Palm fatty acid distillate (PFAD) is the volatile organic material recovered as a valuable by-product in the deodorization of palm oil. Several processes have been proposed for recovering tocopherols and tocotrienols from PFAD. For this separation process, it is necessary to develop a processing procedure to extract the valuable tocotrienols and other minor components from PFAD using molecular distillation. Molecular distillation occurs at low temperatures and reduces the problem of thermal decomposition. High vacuum also eliminates oxidation that might occur in the presence of air. The rate of evaporation is controlled by the rate at which the molecules escape from the free surface of the liquid and condense on the condenser. The effects of feed-flow rate and temperature of distillation on extraction of minor components from PFAD are based on concentrations, distribution coefficients, and relative volatilities. The separation of tocotrienols from PFAD approached maximum values at low temperatures and fell drastically as temperature increased. For the optimum conditions for the extraction of tocotrienols with high yield and purity, it is necessary to determine the effect of processing variables on the extraction of minor components (i.e., tocotrienols, α-tocopherol) from the PFAD in terms of concentrations in the liquid and vapor phases, to reveal the behavior of target components in the evaporation process, and to determine the evaporation and volatility properties of tocotrienols and other minor components from PFAD.     

Functionality of Palm Oil as a Stabilizer in Peanut Butter

ABSTRACT: Studies have shown that palm oil is an effective stabilizer in peanut butter. The objective of our investigation was to better define the role of palm oil as a stabilizer. Peanut butters without and with palm oil added at concentrations of 1.5, 2.0, and 2.5% (w/w of peanuts), and Fix-X™ (hydrogenated rapeseed and cottonseed oils as commercial control) were stored at 0, 21, 30, and 45 °C for 23 wk. Palm oil improved the oil holding capacity (OHC) of peanut butters, but had no effect on their adhesiveness and hardness characteristics. The unstabilized and palm oil-stabilized peanut butters were not as good as the Fix-X™ stabilized peanut butters with regard to their OHC, hardness, and adhesiveness characteristics.     

Comparison of the Frying Performance of Olive Oil and Palm Superolein

Abstract: Deep‐fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value). Practical Application: The super palm olein selected for use in this study can be suggested as a suitable replacement for olive oil for frying and cooking purposes because it provides higher oxidative stability besides the beneficial effects of olive oil on human health. In fact, several studies have indicated that palm oil exhibits similar frying performance to high‐oleic oils, with the advantages of greater availability in the market and a lower price.     

大豆油调和不同熔点棕榈液油的冷藏试验

为了制备适应不同储存温度的豆油-棕榈液油调和油,以大豆油与不同熔点棕榈液油为原料,采用冷藏试验方法优化抑晶剂种类、用量和调和油配方。结果表明,羟基硬脂精是效果最佳的抑晶剂,其最佳添加量为0.025%;调和油1(豆油70%+10℃棕榈油30% +羟基硬脂精0.025%)在0℃环境下储存可保持16h以上澄清透亮,在5℃条件可保持72h以上澄清透亮;调和油2(豆油70%+18℃棕榈油30%+羟基硬脂精0.025%)在10℃环境下可保持30h以上澄清透亮;调和油3(豆油60%+18℃棕榈油40%+羟基硬脂精0.025%)在15℃环境下可保持20h以上澄清透亮;调和油4(豆油60%+24℃棕榈油40%+羟基硬脂精0.025%)在20℃环境下可保持10h以上澄清透亮。     

棕榈叶纤维特性和制浆造纸性能的试验研究

为了利用棕榈叶纤维资源，分析了棕榈叶的化学组成和纤维特性，进行了棕榈叶的硫酸盐法、烧碱-AQ法、中性亚硫酸盐法和碱性亚硫酸钠-AQ法制浆的试验，检测了蒸煮所得的4种纸浆的打浆性能和纸页的性质，并用中性亚钠-AQ浆与废纸浆配抄瓦楞原纸。试验结果表明，在优化棕榈叶蒸煮、打浆和配抄工艺的条件下，用棕榈叶浆配抄瓦楞原纸是可行的。     

油棕壳制活性炭的工艺研究

本文探讨了利用油棕壳制活性炭的生产方法与工艺条件,并研究了各种工艺参数对产品性能的影响,摸索出油棕壳生产活性炭的较佳工艺条件。     

棕榈油微胶囊化的研究

以麦芽糊精、酪蛋白为壁材 ,以单甘酯、蔗糖酯为乳化剂 ,采用喷雾干燥法对棕榈油的微胶囊化进行了研究 ,得到了最佳的工艺配方 ,该配方制备的棕榈油微胶囊具有良好的溶解性、流动性和乳化性