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。
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.
出处
《中国油脂》
CAS
CSCD
北大核心
2007年第1期32-34,共3页
China Oils and Fats
关键词
棕榈油硬脂
酯交换
固体脂肪含量
打发性
palm stearin
interesterification
solid fat content
whipping property
作者简介
袁向华（1976-），男，在读博士；主要从事油脂的结晶行为与物理性能的研究工作。
