FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (20): 14-20.doi: 10.7506/spkx1002-6630-20180808-078
• Food Chemistry • Previous Articles Next Articles
QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong
Online:
Published:
Abstract: Oleogel-based margarine was prepared from sunflower oil with 0.5%–2.5% fully hydrogenated palm oil (FHPO) added as a high-melting-point fat source. Our aim was to investigate the effect of high-melting-point fat on the fatty acid composition, stability, melting point, texture, rheological properties, microstructure and crystalline characteristics of oleogel-based margarine. The results showed that margarine with less than 1.5% FHPO had lower melting point and poorer plasticity. Margarine with more than 1.5% FHPO had an instability index over 1.5 and deteriorated severely. Margarine with 1.5% FHPO had the best overall performance, and its hardness, plasticity and viscosity were more approximate to those of commercial margarine.
Key words: high-melting-point fat, fully hydrogenated palm oil, margarine
CLC Number:
TS225.6
QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong. QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong[J]. FOOD SCIENCE, 2019, 40(20): 14-20.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20180808-078
https://www.spkx.net.cn/EN/Y2019/V40/I20/14