Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

Hong-Sik Hwang; Jill K. Winkler-Moser

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Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

机译：用豆油油煎服胶制成的人造黄油的性质，具有Candelilla蜡和Beeswax的混合物

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The aim of this study was to examine the physical properties of margarines prepared from oleogels with binary mixtures of candelilla wax (CDW) and beeswax (BW) in soybean oil. Some of the margarines made from oleogels with mixtures of CDW and BW had higher firmness than those made with one wax. For example, a 3% wax margarine made with 25% CDW and 75% BW had significantly higher firmness (0.97 N) than those with 100% CDW (0.59 N) and with 100% BW (0.11 N). Differential scanning calorimetry (DSC) and solid fat content (SFC) analyses revealed eutectic melting properties for binary wax margarines, which may be desirable since wax oleogel-based margarines often have higher melting points than conventional margarines. For example, the major melting point of 3% wax margarine made with 50% CDW and 50% BW was 43.85 °C, while for margarines made with 100% CDW or 100% BW, the melting points were at 46.00% and 47.61 °C, respectively. SFC was lowest for margarines with 50 or 75% BW; for example, 3% wax margarine with 25% CDW and 75% BW had 0.72% SFC at 40 °C while those with 100% CDW and 100% BW had 1.19 and 1.13% SFC, respectively. However, dropping point constantly decreased with increasing BW ratios. This study demonstrated that by mixing two waxes, the firmness of oleogel-based margarines could be increased, and the melting point could be tailored by the ratio of two waxes.

机译：本研究的目的是检查由大豆蜡烛蜡（CDW）和蜂蜡（BW）的二元混合物的油凝胶中制备的人造黄油的物理性质。由CDW和BW混合物制成的一些人造黄油具有比用一个蜡制成的混合物更高的坚固性。例如，用25％CDW和75％BW制备的3％蜡质人造雨比具有高于100％CDW（0.59N）和100％BW（0.11n）的较高的坚固性（0.97 n）。差分扫描量热法（DSC）和固体脂肪含量（SFC）分析揭示了二元蜡的共晶熔融性质，这可能是如此，因为蜡油凝胶的人造黄油通常具有比常规人造黄油更高的熔点。例如，用50％CdW和50％BW制备的3％蜡的主要熔点为43.85°C，而用100％CDW或100％BW制备的人造黄油，熔点为46.00％和47.61°C ，分别。 SFC为Margarines最低为50或75％BW;例如，具有25％CDW和75％BW的3％WAX人造黄油在40℃下具有0.72％SFC，而100％CDW和100％BW的SFC分别具有1.19和1.13％的SFC。然而，随着BW比率的增加，下降点不断降低。本研究证明，通过混合两种蜡，可以增加油凝胶类的人造黄油的坚定性，并且熔点可以通过两个蜡的比例来定制。

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来源
《Journal of Food Science》 |2020年第12期|3293-3302|共10页
作者
Hong-Sik Hwang; Jill K. Winkler-Moser;
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作者单位

United States Department of Agriculture Agricultural Research Service National Center for Agricultural Utilization Research Functional Foods Research Peoria IL 61604 USA;

United States Department of Agriculture Agricultural Research Service National Center for Agricultural Utilization Research Functional Foods Research Peoria IL 61604 USA;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类
关键词
DSC; fat; oil; oleogel; organogel;

机译：DSC;胖的;油;Oleogel;有机凝胶;

Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

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