棕榈油微胶囊化制备工艺研究

该文主要以大豆分离蛋白和麦芽糊精为复合壁材,单硬脂酸甘油酯和蔗糖酯为复合乳化剂,制备含油量为30%以上棕榈油微胶囊,并对制备微胶囊化工艺条件进行优化。结果表明:在复合乳化剂添加量为2.5%(单甘脂∶蔗糖酯=3∶7)、剪切乳化时间6 min、乳化温度为70℃、壁材∶芯材=1.5∶1、进风温度为180℃的条件下,可以获得包埋率为82.3%、含油量为32.9%的微胶囊。     

棕榈油微胶囊化制备工艺研究

该文主要以大豆分离蛋白和麦芽糊精为复合壁材,单硬脂酸甘油酯和蔗糖酯为复合乳化剂,制备含油量为30%以上棕榈油微胶囊,并对制备微胶囊化工艺条件进行优化。结果表明:在复合乳化剂添加量为2.5%(单甘脂∶蔗糖酯=3∶7)、剪切乳化时间6 min、乳化温度为70℃、壁材∶芯材=1.5∶1、进风温度为180℃的条件下,可以获得包埋率为82.3%、含油量为32.9%的微胶囊。     

微胶囊化棕榈油的品质分析

以麦芽糊精与大豆分离蛋白为复配壁材、蔗糖脂肪酸酯和单硬脂酸甘油酯为乳化剂制备棕榈油微胶囊,检测其基本理化指标,探讨微胶囊的热稳定性、微粒微观结构及储藏稳定性。结果表明:自制微胶囊的含油量是38.21%,蛋白质含量是24.68%,自由下落堆积成锥体的休止角是36.1°,水溶解度是75.8%,所得微胶囊散落性良好,微观结构完整,表面结构光滑,形状呈球形或椭球形,微胶囊颗粒大小主要集中在0~40μm的范围内;热重分析表明,微胶囊热稳定性良好,高温对微胶囊品质影响较小;储藏实验表明,在贮藏过程中微胶囊化的棕榈油过氧化值增加量为6.5mmol/kg;红外谱图表明,在喷雾干燥过程中壁材与芯材未发生化学反应,因此制备的微胶囊成品具有良好的性能及品质。     

姜辣素喷雾干燥微胶囊化研究

研究了姜辣素喷雾干燥微胶囊化的工艺，通过选取参数，得出最佳工艺条件。结果表明：壁材选择麦芽糊精和阿拉伯胶，其比例为2：1、心材添加量为25％、固形物含量是20％，所荻产品微胶囊化效率达到90．8％，微胶囊化产率到达92．1％，产品姜辣素含量6．2％。说明在该工艺条件下，姜辣素的损失较小，微胶囊化效果很好。     

香辛料精油喷雾干燥法微胶囊化的研究

以八角精油为心材，用喷雾干燥法进行了微胶囊化，找出了乳化温度，干物质含量，心材含量，进风温度等参数对成品的影响规律，从而确定了最佳工艺条件。     

茴香油微胶囊化的喷雾干燥工艺研究

研究了茴香油喷雾干燥微胶囊化的喷雾干燥工艺。研究表明 :选用大豆分离蛋白与多糖复合作壁材并采用气流式喷雾干燥设备 ;喷雾干燥条件应为 :进料浓度 3 0 %、进风温度 195℃、出风温度 10 0± 5℃。研究结果进一步表明 :如果壁材材料改变 ,则喷雾干燥条件要作相应的改变     

油脂喷雾干燥微胶囊化的研究

粉末油脂，在改变油脂的物理形态，改善水溶性和分散性，增强氧化稳定性等方面具有重要作用。采用复凝聚法先将油微胶囊化，然后喷雾干燥制备粉末油脂，制取了的稳定性良好含５０％～６０％的粉末鱼油以及流动性良好含８５％～９５％的粉末芝麻油。     

母乳化脂肪微胶囊化工艺的研究

运用微胶囊化技术制取母乳化脂肪粉,并对产品进行电镜观察.结果表明:壁材脱盐孔清粉与乳糖比为1.25:1,壁材与芯材比为1:1,乳化液固形物为35%,均质压力为25 MPa,均质温度为65℃,进风温度为180℃,出风温度为90℃,该法生产的母乳化脂肪粉的微胶囊化产率为94.6%,微胶囊化效率为84.5%,产品具有与婴儿配方乳粉相似的物理结构与感官性能.     

茴香油喷雾干燥微胶囊化工艺的研究

本文研究了茴香油喷雾干燥微胶囊化的工艺，通过研究大豆分离蛋白与麦芽糊精之比和黄原胶用量对微胶囊化效率和产率的影响。     

以大豆蛋白制备微胶囊化鱼油的研究（II）：微胶囊化鱼油的工艺研究

研究喷雾干燥法轩高包埋量微胶囊化鱼油的工艺条件，探讨了乳化温度，均质压力，均质次数和喷雾干燥进风温度，出风温度对微胶囊化效果的影响，经过正交试验，确定了最佳工艺条件，扩大试验和产品超微结构的观察证实了壁材配方和加工工艺的合理性。     

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。     

吸附法精制劣变棕榈油的研究

研究了吸附法精制劣变棕榈油，分析了吸附温度、吸附剂用量、活性白土与活性炭的质量比、吸附时间对降低劣变棕榈油过氧化值的影响，较优的条件是吸附温度70℃，吸附剂用量5％，活性白土与活性炭的质量比为1．5：1，吸附时间40min，过氧化值从47．5meq／kg降到0．9meq／kg。     

Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration

BACKGROUND: Although refined olive oils (ROOs) exhibit lower quality and less stability toward thermal stress than extra‐virgin olive oils, these types of oil are gaining importance in the food industry. The inclusion of ROOs in processed food may alter the oxidative stability of the manufactured products, and therefore having technological alternatives to increase oil stability will be an important achievement. For this reason the main goal of this study was to assess the influence of the micro‐encapsulation process on the ROO chemical composition and its oxidative stability. Factors such as microcapsule wall constituents and the addition of the antioxidant butyl hydroxytoluene were investigated in order to establish the most appropriate conditions to ensure no alteration of the refined olive oil chemical characteristics. RESULTS: The optimised methodology exhibited high encapsulation yield (>98%), with micro‐encapsulation efficiency ranging from 35 to 69% according to the nature of the wall components. The encapsulation process slightly altered the chemical composition of the olive oil and protected the oxidative stability for at least 11 months when protein components were included as wall components. CONCLUSION: It was concluded that the presence of proteins constituents in the microcapsule wall material extended the shelf life of the micro‐encapsulated olive oil regardless the use of antioxidant additives. Copyright © 2012 Society of Chemical Industry     

天然维生素E微胶囊技术的研究

研究了喷雾干燥法制造微胶囊型维生素Ｅ粉末的微胶囊化工艺及技术。结果表明：在天然维生素Ｅ微胶囊的生产过程中,制造微胶囊型天然维生素Ｅ的壁材有最佳组合为：阿拉伯胶２２．５％、糊精２５．０％、玉米糖浆５２．５％;心材与壁材的适宜比例为１．２：１;高压均质可有效地提高天然维生素Ｅ的微胶囊化效率和微胶囊化产率,其最佳均质压为为３０ＭＰａ－４０ＭＰａ;最佳喷雾干燥造粒工艺条件为：进料温度６０℃、进料流量１５０     

香精的微胶囊化研究(Ⅱ)微胶囊工艺的优化

通过对喷雾干燥工艺条件对微胶囊化效果的分析，得出微胶囊化的最佳喷雾条件：进风温度150℃，进料速度为40％pump，喷射压力为转子流量计45mm。最终产品的微胶囊化产率为70％左右。并通过感官分析表明微胶囊香精在留香时间及扩散性等方面具有广泛的优越性。     

气相色谱-质谱法分析棕榈果脂肪酸组成

采用索氏抽提法分别提取棕榈果肉和棕榈果仁中的油脂,以氢氧化钾—甲醇溶液对油脂进行甲酯化处理,用气相色谱-质谱(GC-MS)法分析。从棕榈果肉和棕榈仁的油脂中均分离并鉴定了9种脂肪酸,其中棕榈果肉中饱和脂肪酸质量分数为49.5%,主要有棕榈酸和硬脂酸,不饱和脂肪酸主要有油酸、亚油酸以及少量的亚麻酸和13,16-二十二碳二烯酸。棕榈仁中饱和脂肪酸80%以上,其中月桂酸质量分数达到41.5%,肉豆蔻酸和棕榈酸含量也较高,此外还含有少量的己酸、辛酸、癸酸和硬脂酸,不饱和脂肪酸有油酸和亚油酸。     

油脂对淀粉物料微波膨化的影响

本文借助棕榈油研究了油脂对淀粉物料微波膨化产品的质量、质构的影响。结果表明，棕榈油的添加减弱了微波的加热效果，且随着油含量的增加，温升速率逐渐减小，至油含量为20％时减小程度已达很大。因此，含油物料微波膨化过程中的加热段延长了10－20s，膨化段和固化段相应推迟10－20s，并且物料的膨化速度及在相同的微波加热时间内的膨化率也随着含油量的增加而减小。随着含油量的增加，产品的孔隙率逐渐增大，在油含量大于15％后，这种增加程度变大。向淀粉物料中添加油可以改善微波膨化的产品脆度，且在添加量为5％时硬度最小，脆度最小。添加油后的产品色泽是由于棕榈油自身颜色所造成的，与微波膨化无关。产品的质构由于油的存在而变得粗糙，随着油含量的增加，孔隙尺寸逐渐变小，壁膜变厚。     

Effects of Different Pretreatments to Fresh Fruit on Chemical and Thermal Characteristics of Crude Palm Oil

This study selected 5 methods, including boiling, hot air drying, high‐pressurized steam, freezing, and microwave radiation to pretreat fresh oil palm fruit before solvent extraction of the oil. Using fresh fruit as a control, the pretreatment methods were compared for the effects on the activity of the 2 main enzymes in the fruit and some physicochemical properties of the crude palm oil. The results indicated, although all the 5 pretreatments could inactivate lipase and peroxidase in the treated flesh significantly (P < 0.05), the high‐pressurized steam was the most effective. There were also differences in the unsaturated fatty acid contents of the 6 oils. The crude oil from frozen fruit contained significantly more vitamin E (37829.33 ppm) than previously reported. Microwave radiation was shown to significantly decrease the free fatty acid content and the peroxide value, while increasing the oxidative stability index. Thermal behaviors of the oils were significantly different to each other with the exception a few parameters (P < 0.05).     

Unhydrogenated Palm Oil as a Stabilizer for Peanut Butter

Response surface methodology was used to investigate the potential of unhydrogenated palm oil (PO), with and without peanut shell flour (PSF), to prevent oil separation in peanut butter. Percent oil separation, texture and color attributes were measured after 0, 1 and 2 wk storage at 15, 25 and 35°C. Computer-generated contour plots indicated that 2.0–2.5% PO should effectively stabilize peanut butter stored at 21–24°C for ≥ 1 year without affecting color. PSF (≥ 0.8%) decreased L value of color by a 5% but did not increase firmness of experimental products containing PO. Samples stabilized with PO were softer than those containing a commercial stabilizer.     

Effect of Shear on the Rheology and Crystallization of Palm Oil

ABSTRACT:  This article reports on the impact of shear on crystallization upon cooling of palm oil. Samples were cooled down under shear from 70 to 10 °C, then kept at this temperature, while performing rheological measurements using a controlled shear rate rheometer and rheo-optical observations using optical microscopy and small-angle light scattering. Shear rates between 1 and 300 s⁻¹ were investigated. Two crystallization steps were observed, characterized by associated viscosity increases. The effect of shear on these 2 crystallization processes was investigated. Shear was shown to influence almost all of the steps of the structuring process of the crystallizing palm oil. The spherulite size and growth rate during the 1st crystallization are affected by shear. The onset time of the 2nd crystallization process strongly depends on the extent of shear. The steady state structures after the 1st and 2nd crystallization processes constituted of a suspension of aggregates of spherulites are controlled by the applied shear rate.
Practical Application: The texture of crystallized vegetal fats and subsequent end product properties depend on the structure developed during the crystallization process. This structuring process is strongly influenced by the thermo-mechanical history applied to the product (cooling rate, degree of undercooling, annealing time, application of flow). This article shows how the shear rate as well as extent of shear affects the different steps of the crystallization and aggregation processes in the case of palm oil after the 1st crystallization.