关键词: 椰子甘油二酯；复合脂奶油；油脂结晶；搅打性能；流变特性；感官品质

Abstract: The effects of different ratios of coconut oil-based diacylglycerol (CO-DAG) to cream on fat crystallization, emulsion properties, whipping properties and sensory quality in whipped cream were investigated. The results showed that the endothermic and exothermic peaks shifted to higher temperatures with increasing ratio of CO-DAG to cream, the solid fat content (SFC) increased, the peak area of β and β’ crystals increased, the whipping time and foaming capacity first increased and then decreased, the apparent viscosity and hardness increased, while the storage modulus remained greater than the loss modulus. At a CO-DAG/cream ratio of 6:4 (m/m), the foaming capacity reached 265.1% after whipping for 106 s. The SFC curve was relatively steep, the fat network structure was compact, the plasticity and stiffness after mounting were good, and the whipped cream just melted in the mouth, which was superior to commercial whipped creams with vegetable oils. The results of this study lay a theoretical foundation for the production of zero-trans fatty acid and low-calorie whipped cream with CO-DAG, and provide theoretical guidance for its industrial production and application.

Key words: coconut diglycerides; whipped cream with vegetable oil; oil crystallization; whipping properties; rheological properties; sensory quality