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Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines

机译：环境脂肪含量及烘焙特性牛肉脂肪棕榈棕榈中型百分点的青蒿素

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摘要

Palm mid fraction (PMF) was interesterified with edible beef tallow (BT) catalyzed using sodium methoxide to investigate the effects on the solid fat content (SFC) of these palmitic rich plastic fats. Interesterified blends crystallize more slowly than BT. Conversely, the crystallization rates of PMF-BT-based interesterification (IE) products were compared with the starting mixture and IE products prepared with non-PMF triglycerides. The SFC PMF-based IE products increased significantly at temperatures between 25 and 40 degrees C. The SFC profiles became smoother and the products had potential to serve as base oils for preparing specialty fats with a wider range of plasticity. Further exploration of triacylglycerol (TAG) compositional changes revealed that PMF interesterified products had greater saturated/saturated/saturated (S/S/S)-type TAGs compared with soybean oil interesterified products. Moreover, in subsequent evaluations of BT-PMF-based IE fats as a margarine replacement effects in a baked cake model system showed that the material was a suitable functional oil base with acceptable aeration properties and plasticity during baking. Therefore, it is a potential alternative to IE-BT based and traditional IE-BT-palm oil based margarines. The physical-characteristics of bakery products prepared with this fat exhibited improved cake volume with fine structure and clear lifting properties, which affirmed the potential for its application in bakery fats.
机译：使用甲醇钠催化的食用牛肉脂肪（BT）催化棕榈中间级分（PMF），以研究这些棕色富含塑料脂肪的固体脂肪含量（SFC）的作用。有趣的共混物比BT更慢地结晶。相反，将PMF-BT的兴趣（IE）产品的结晶率与起始混合物进行比较，即用非PMF甘油三酯制备的产品。基于SFC PMF的IE产品在25至40摄氏度之间的温度下显着增加。SFC型材变得更光滑，并且产品具有潜力作为基础油，用于制备具有更广泛的可塑性的特种脂肪。进一步探索三酰基甘油（标签）组成变化表明，与大豆油有关产物相比，PMF有些进一步的产物具有更大的饱和/饱和/饱和/饱和度标签。此外，在随后的基于BT-PMF的IE脂肪作为烘焙蛋糕模型系统中的人造黄油替代效果的后续评估表明，该材料是合适的官能油基，在烘焙过程中具有可接受的曝气性能和可塑性。因此，它是IE-BT基于和传统的IE-BT-Palm油基础的人造黄油的潜在替代方案。用这种脂肪制备的面包店产品的物理特性表现出具有细结构和清晰的提升性能​​的改善的滤饼体积，这肯定了其在烘焙脂肪中的应用。

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  • 来源
    《RSC Advances》 |2018年第22期|共10页
  • 作者

    Zhang Zhen; Shim Youn Young; Ma Xiang; Huang Huihua; Wang Yong;

  • 作者单位

    South China Univ Technol Sch Food Sci &

    Engn 381 Wushan Rd Guangzhou 510641 Guangdong Peoples R China;

    Univ Saskatchewan Dept Plant Sci 51 Campus Dr Saskatoon SK S7N 5A8 Canada;

    CALTECH Div Chem &

    Chem Engn Pasadena CA 91125 USA;

    South China Univ Technol Sch Food Sci &

    Engn 381 Wushan Rd Guangzhou 510641 Guangdong Peoples R China;

    Jinan Univ Dept Food Sci &

    Engn Guangdong Saskatchewan Oil Seed Joint Lab 601 Huangpu Ave West Guangzhou 510632 Guangdong Peoples R China;

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  • 中图分类 化学;
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