Synergistic Effect and Mechanism of Rice Bran Wax and Sodium Stearyl Lactate on the Properties and Cookie Quality of Hydroxypropyl Methylcellulose Oleogels

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology Pub Date : 2025-03-25 DOI:10.1002/ejlt.70010

Yan Zhu, Luyao Xiong, Suyuan Zhao, Wei Xu, Liwen Zhang, Mingming Zheng, Yibin Zhou, Shiyi Li

{"title":"Synergistic Effect and Mechanism of Rice Bran Wax and Sodium Stearyl Lactate on the Properties and Cookie Quality of Hydroxypropyl Methylcellulose Oleogels","authors":"Yan Zhu, Luyao Xiong, Suyuan Zhao, Wei Xu, Liwen Zhang, Mingming Zheng, Yibin Zhou, Shiyi Li","doi":"10.1002/ejlt.70010","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>In this study the effect of rice bran wax (RBW) and sodium stearoyl lactate (SSL) on the structure, physical properties of hydroxypropyl methylcellulose (HPMC) oleogels and their performance in cookies were investigated. Both RBW and SSL significantly enhanced the thermal sensitivity, thixotropic recovery and shear viscosity of HPMC oleogels, especially at 4%–8% SSL. With the addition of RBW/SSL, a synergistic effect was observed, the number of crystals increased and the crystal structure became denser. RBW led to the presence of β' crystals, while SSL increased the number of α crystals in HPMC oleogels. Van der Waals interactions and electrostatic repulsion served to stabilize the network structure.</p>\n <p><i>Practical Application</i>: 4%–8% sodium stearoyl lactate improved the spread ratio, texture and overall acceptability of hydroxypropyl methylcellulose (HPMC) oleogel cookies to a level similar to shortening cookies. This study provides theoretical support for the quality improvement of HPMC based oleogel cookies.</p>\n </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 4","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Lipid Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ejlt.70010","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

In this study the effect of rice bran wax (RBW) and sodium stearoyl lactate (SSL) on the structure, physical properties of hydroxypropyl methylcellulose (HPMC) oleogels and their performance in cookies were investigated. Both RBW and SSL significantly enhanced the thermal sensitivity, thixotropic recovery and shear viscosity of HPMC oleogels, especially at 4%–8% SSL. With the addition of RBW/SSL, a synergistic effect was observed, the number of crystals increased and the crystal structure became denser. RBW led to the presence of β' crystals, while SSL increased the number of α crystals in HPMC oleogels. Van der Waals interactions and electrostatic repulsion served to stabilize the network structure.

Practical Application: 4%–8% sodium stearoyl lactate improved the spread ratio, texture and overall acceptability of hydroxypropyl methylcellulose (HPMC) oleogel cookies to a level similar to shortening cookies. This study provides theoretical support for the quality improvement of HPMC based oleogel cookies.

查看原文本刊更多论文

米糠蜡和硬脂酰乳酸钠对羟丙基甲基纤维素油凝胶性能和饼干品质的协同作用及机理

研究了米糠蜡（RBW）和硬脂酰乳酸钠（SSL）对羟丙基甲基纤维素（HPMC）油凝胶的结构、物理性质及其在饼干中的性能的影响。RBW和SSL均显著提高了HPMC油凝胶的热敏性、触变采收率和剪切粘度，特别是在4% ~ 8% SSL时。随着RBW/SSL的加入，观察到协同效应，晶体数量增加，晶体结构更致密。RBW导致β′晶体的存在，而SSL增加了HPMC油凝胶中α′晶体的数量。范德华相互作用和静电斥力起到稳定网络结构的作用。实际应用：4%-8%的硬脂酰乳酸钠改善了羟丙基甲基纤维素（HPMC）油凝胶饼干的涂抹比、质地和整体可接受性，使其达到与起酥油饼干相似的水平。本研究为提高HPMC基油凝胶饼干的质量提供了理论支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

European Journal of Lipid Science and Technology 工程技术-食品科技

CiteScore

5.50

自引率

0.00%

发文量

101

审稿时长

6-16 weeks

期刊介绍： The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).