不同饱和度脂质结晶对重组搅打奶油乳液常温聚集行为的多尺度影响与稳定性机制

doi:10.7506/spkx1002-6630-20260122-179

食品科学 ›› 2026, Vol. 47 ›› Issue (19): 48-62.doi: 10.7506/spkx1002-6630-20260122-179

• 基础研究 • 上一篇

不同饱和度脂质结晶对重组搅打奶油乳液常温聚集行为的多尺度影响与稳定性机制

林依婷，韩宛君，邓亦秋，柴秀航，刘元法

（1.江南大学食品学院，江苏无锡 214122；2.食品科学与资源挖掘全国重点实验室，江苏无锡 214122；3.北京工商大学食品与健康学院，北京 100048）

发布日期:2026-10-22
基金资助:
国家自然科学基金青年科学基金项目（32202082）；“十四五”国家重点研发计划项目（2021YFD2100300）；广东省重点领域研发计划项目（2022B0202010003）

Multiscale Effects and Stability Mechanisms of Lipid Crystals with Varying Degrees of Saturation on the Aggregation Behavior of Recombined Whipped Cream Emulsion at Ambient Temperature

LIN Yiting, HAN Wanjun, DENG Yiqiu, CHAI Xiuhang, LIU Yuanfa

(1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. State Key Laboratory of Food Science and Resources, Wuxi 214122, China; 3. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

Published:2026-10-22

摘要/Abstract

摘要： 本研究旨在揭示脂质结晶对重组搅打奶油乳液常温稳定性的调控机制。以无水乳脂、棕榈油系列和猪油等11 种油脂为研究对象，依据饱和脂肪酸含量将其划分为高饱和组（饱和脂肪质量分数≥70%）与中低饱和组（饱和脂肪质量分数＜70%）。采用气相色谱、差示扫描量热仪、X射线衍射仪、脉冲核磁共振仪及流变仪等多尺度表征技术，系统分析不同饱和度油脂对乳液常温稳定性的影响。结果表明，相比高饱和组，中低饱和组油脂主要由棕榈酸（C16:0）和油酸（C18:1）组成，常温下形成具有小尺寸、薄层特征的β’晶型，其中纳米片晶尺寸约为100 nm，固体脂肪质量分数范围为15%～40%。除棕榈油外，其余油脂的油-水界面接触角在153.1°～163.1°之间。这些特性促使所形成的乳液在常温条件下呈现适中的界面蛋白质量浓度（0.8～1.3 mg/mL）和较低的部分聚集率（＜6%）。流变学分析显示，在温度循环和频率扫描过程中，中低饱和组乳液的弹性模量变化较小，特别是棕榈油中间分提物乳液，其变温扫描弹性模量变化值仅为1.1 Pa，频率扫描弹性模量变化值为28.99 Pa，充分证明了其优异的乳液稳定性。相关性分析进一步证实，乳液的变温扫描弹性模量变化值和频率扫描弹性模量变化值均与部分聚集率呈显著正相关。本研究可为理性设计油脂结晶、通过定向调控油脂饱和度以优化重组搅打奶油结晶特性，以及开发适用于常温储运的低聚集率稳定型产品提供科学基础与技术依据。

关键词: 饱和度；脂质结晶；乳液稳定性；常温；重组搅打奶油

Abstract: The aim of this study was to reveal the mechanism by which lipid crystallization regulates the stability of recombined whipped cream emulsion at room temperature. Eleven fat and oil samples, including anhydrous milk fat, palm oil and its derivatives, and lard, were divided into a high-saturation group (saturated fat content ≥ 70%) and a medium- and low-saturation group (saturated fat content < 70%) according to their saturated fatty acid contents. Multi-scale characterization techniques, such as gas chromatography (GC), differential scanning calorimetry (DSC), X-ray diffraction (XRD), pulsed nuclear magnetic resonance (pNMR), and a rheometer, were used to systematically analyze the influence of oils with varying degrees of saturation on the stability of the emulsion at room temperature. The results showed that the medium- and low-saturation group was mainly composed of palmitic acid (C16:0) and oleic acid (C18:1), and formed β’crystal forms with small size and thin thickness at room temperature. The nanosheet crystal size was about 100 nm, and the solid fat content ranged from 15% to 40%. For all fat and oil samples except palm oil (PO), the oil-water interface contact angle was between 153.1° and 163.1°, and the resulting emulsions exhibited moderate interfacial protein concentration (0.8–1.3 mg/mL) and low partial aggregation rate (< 6%) at room temperature. Rheological analysis showed that during temperature cycling and frequency sweep, the elastic modulus of the medium-and low-saturation group changed less, especially for the palm mid-fraction emulsion, where the change in elastic modulus during temperature sweep was only 1.1 Pa, and that during the frequency sweep was 28.99 Pa, which fully demonstrated its excellent emulsion stability. Correlation analysis further confirmed that the changes in elastic modulus during temperature and frequency sweep were both significantly positively correlated with the partial aggregation rate. This study provides a scientific basis and technical support for the rational design of oil crystallization, the optimization of the crystallization properties of recombined whipped cream by directional regulation of oil saturation degree, and the development of a stable recombined whipped cream with a low aggregation rate suitable for storage and transportation at room temperature.

Key words: saturation degree; lipid crystallization; emulsion stability; room temperature; recombined whipped cream

中图分类号:

TS252.1

林依婷，韩宛君，邓亦秋，柴秀航，刘元法. 不同饱和度脂质结晶对重组搅打奶油乳液常温聚集行为的多尺度影响与稳定性机制[J]. 食品科学, 2026, 47(19): 48-62 https://doi.org/10.7506/spkx1002-6630-20260122-179

LIN Yiting, HAN Wanjun, DENG Yiqiu, CHAI Xiuhang, LIU Yuanfa. Multiscale Effects and Stability Mechanisms of Lipid Crystals with Varying Degrees of Saturation on the Aggregation Behavior of Recombined Whipped Cream Emulsion at Ambient Temperature[J]. FOOD SCIENCE, 2026, 47(19): 48-62 https://doi.org/10.7506/spkx1002-6630-20260122-179

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不同饱和度脂质结晶对重组搅打奶油乳液常温聚集行为的多尺度影响与稳定性机制

Multiscale Effects and Stability Mechanisms of Lipid Crystals with Varying Degrees of Saturation on the Aggregation Behavior of Recombined Whipped Cream Emulsion at Ambient Temperature

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