以羊尾硬脂酸、单硬脂酸甘油和单硬脂酸山梨糖为基础的混合结构剂对新型泡沫油的优化和表征

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-02 DOI:10.1016/j.foodchem.2025.144605

Maryam Abdollahi , Sayed Amir Hossein Goli , Nafiseh Soltanizadeh , Federico Basso , Sonia Calligaris

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引用次数: 0

摘要

Oleofoam是一种创新的充气系统，用于设计低脂食品。本研究通过调整羊尾硬脂（STS）；15-35 wt%)，单硬脂酸甘油(GMS；0-10 wt%)和山梨糖单硬脂酸酯(SMS；0-10 wt%)比例使用最佳的混合设计。结果表明，含27 wt% STS和8 wt% GMS/SMS的油泡沫具有较高的溢出率（56.7-92.4 %）和7 d后的稳定性（99.5 - 99.4 %），油凝胶的最大油结合能力（93.4 %）和中等硬度（3.0-9.4 N）。混合油凝胶呈现出两个结晶峰，GMS/SMS为核，形成更多的晶体，导致G'LVR高于sts - s对照样品。搅拌后，sts - gms基泡沫油在油网内均匀地显示出较小的气泡（30.42 μm），在加热到50 °C时稳定。在40 天内，它还保持了超稳定性（> 97% %），空气掺入不影响氧化稳定性。

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Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate

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Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate

Oleofoam is an innovative aerated system for designing low-fat lipid-based food products. This study optimized oleofoam formulation by adjusting sheep tail stearin (STS; 15–35 wt%), glycerol monostearate (GMS; 0–10 wt%), and sorbitan monostearate (SMS; 0–10 wt%) proportions using an optimal mixture design. The best formulations giving oleogels with maximum oil binding capacity (>93.4 %) and intermediate hardness (3.0–9.4 N), and oleofoams with high overrun (56.7–92.4 %) and stability after 7 days (95.5–99.4 %) resulted from those containing 27 wt% STS and 8 wt% GMS/SMS was selected for further analysis. Mixed oleogels exhibited two crystallization peaks, with GMS/SMS as nuclei for more crystal formation, leading to greater G'_LVR than STS-based control sample. After whipping, STS-GMS-based oleofoam displayed uniformly smaller air bubbles (30.42 μm) within oil network, stable against heating up to 50 °C. It also maintained ultrastability (>97 %) during 40 days, with air incorporation not affecting oxidative stability.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.