单硬脂酸甘油酯对棕榈硬脂固体脂肪含量及硬度的影响

食品工业中通常利用乳化剂调控塑型脂肪的物理性质及加工性能,其中,单硬脂酸甘油酯(GMS)是应用较为广泛的乳化剂。通过考察质量分数1%,2%,4%的GMS对棕榈硬脂在不同温度下的固体脂肪含量(SFC)、硬度及微观结构的影响,发现:棕榈硬脂及其与质量分数1%,2%,4%的GMS混合物的SFC和硬度随着温度的升高而降低。GMS的添加量对棕榈硬脂SFC的影响在较高温度(21.1~33.3℃)下更显著,当GMS添加量高于1%时,棕榈硬脂的SFC随GMS质量分数的增加而增加。而在15~30℃时,4%GMS的棕榈硬脂的硬度显著高于其它质量分数,且结晶颗粒细小,结晶网络结构致密。结果表明,在温度高于30℃时,添加GMS可以增加棕榈硬脂的SFC及硬度,且减小其结晶颗粒粒度,赋予更为致密的结构,这对棕榈硬脂基塑性脂肪在温度较高季节的储运及品质改善提供了理论依据。

Effect of Glyceride Monostearate on SFC and Hardness of Palm Stearin

In food industry,emulsifiers are commonly used to control the physical properties and processing properties of plastic fats,where glyceride monostearate(GMS)is widely used as emulsifier.The effects of GMS(1%,2%and 4%)on SFC,hardness,and microstructure of palm stearin were investigated at different temperatures,respectively.It was observed that SFC and hardness of palm stearin with/without GMS remarkably decreased with the increase of temperature.The influence of GMS on SFC of palm stearin was more obvious at higher temperature(21.1-33.3℃),and when the amount of GMS in palm stearin was higher than 1%,SFC of palm stearin increased as the concentration of GMS increasing.When the temperature ranged from 15℃to 30℃,the hardness of palm stearin containing 4%GMS was significantly higher than those of the other samples,and more small fat crystal and denser crystal network was formed.The results showed that when the temperature was higher than 30℃,the addition of GMS could increase SFC and hardness of palm stearin,and reduce the size of fat crystals to form a denser network,which provides an effective basis for the storage,transportation and quality improvement of palm stearin-based plastic fats in higher temperature season.