Preparation of a trans-free fat blend to substitute partially hydrogenated oil

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-25 DOI:10.1016/j.jfoodeng.2024.112377

Cheng Zhen , Yujing Yang , Mindi Yu , Le Yu , Zhiqiang Xing , Youfeng Zhang , Xinrong Liu , Qingzhe Jin , Xingguo Wang , Jun Jin

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Abstract

Partially hydrogenated oil (PHO) possesses a mild flavor and exceptional processing characteristics, making it historically the primary choice for creamer. The discovery of health problems of trans fatty acids has accelerated the development of alternative fats. This study aimed to develop an optimal PHO alternative fat by physical blending. Based on the correlation between physicochemical properties and sensory attributes, soybean oil, fully hydrogenated palm kernel oil, and fully hydrogenated soybean oil (45/45/10, w/w/w) were selected to make the alternative fat. The fat blend exhibited a solid fat content (SFC) curve identical to PHO, along with similar melting crystallization behavior, crystal nucleation pattern and growth mode, viscosity (705 mPa s), and taste profile. Pearson correlation analysis was used to further clarify the correlation between properties and tastes. The result showed that the SFCs and fatty acid compositions have strong correlations with tastes. It provides a reference scheme for preparing fats with ideal tastes.

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制备可替代部分氢化油的无反式脂肪混合物

部分氢化油（PHO）味道清淡，加工性能优异，历来是奶精的首选。反式脂肪酸健康问题的发现加速了替代油脂的开发。本研究旨在通过物理混合的方法开发一种最佳的 PHO 替代油脂。根据理化特性和感官属性之间的相关性，选择了大豆油、全氢化棕榈仁油和全氢化大豆油（45/45/10，重量/重量）作为替代脂肪。混合脂肪的固体脂肪含量（SFC）曲线与 PHO 相同，同时具有相似的熔化结晶行为、晶体成核模式和生长方式、粘度（705 mPa s）和口味特征。为了进一步明确特性与口味之间的相关性，采用了皮尔逊相关分析法。结果表明，SFCs 和脂肪酸组成与口味有很强的相关性。这为制备具有理想口味的脂肪提供了参考方案。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.