研究凝胶剂成分中的碳氢化合物和单酯对食用油凝胶特性的影响

Q2 Agricultural and Biological Sciences
Yuliya Frolova, Roman Sobolev, Varuzhan Sarkisyan, Alla Kochetkova
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引用次数: 0

摘要

天然蜡凝胶具有不同的化合物成分(碳氢化合物、蜡酯、游离脂肪醇和游离脂肪酸),因此油凝胶的性质也各不相同。为了保持成分的一致性,可以在原始蜡凝胶中添加各种成分。碳氢化合物和蜡酯的含量对含蜡液体食用油的结构化过程有很大影响。本研究旨在评估通过添加碳氢化合物或单酯来改变蜂蜡作为胶凝剂的特性,从而获得具有特定特性的油凝胶的可能性。研究人员进行了各种测试,以评估油凝胶特性的变化,如颜色、微观结构、油结合能力、热特性和纹理特性。研究结果表明,添加所研究的馏分后,油凝胶的所有特性都发生了显著变化。添加馏分后,油凝胶晶体的初始尺寸(7.29 ± 1.80 μm)发生了变化,碳氢化合物从 5.28 μm 变为 12.58 μm,蜡酯从 9.95 μm 变为 30.41 μm。与含 10%-20%碳氢化合物的样品相比,添加 30%-50%的碳氢化合物会降低油凝胶结合油的能力,使其变得不那么坚固。添加 10%-20%的单酯会增加油凝胶的坚固性,但当单酯含量增加到 50%时,这一指标就会下降。所得数据表明,碳氢化合物和蜡酯可用于有针对性地修正蜂蜡的胶凝特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel

Investigation of the effect of hydrocarbons and monoesters in the gelators' composition on the properties of edible oleogel

Natural wax gelators have different compositions of compounds (hydrocarbons, wax esters, free fatty alcohols, and free fatty acids), which results in oleogels with varying properties. To maintain a consistent composition, the individual components can be added to the original wax gelator. The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes. The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties. Various tests were conducted to assess the changes in the oleogel properties, such as color, microstructure, oil-binding capacity, thermal and textural properties. The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels. The initial size of oleogel crystals (7.29 ± 1.80 μm) changed after adding fractions, varying from 5.28 μm to 12.58 μm with hydrocarbons and from 9.95 μm to 30.41 μm with wax esters. The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%–20% hydrocarbons. Adding 10%–20% monoesters increased the firmness of the oleogels, but this indicator decreased when their content was increased to 50%. The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.

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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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