Physical Interactions in Oils

油中的物理相互作用

• 批准号: 5362-2012
• 负责人: Pink, David
• 金额: $ 1.97万
• 依托单位: St. Francis Xavier University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=520794
• 关键词: Physical; Interactions; Oils

The intention is to create an understanding of the functionality of laminating fats. In the manufacture of puff pastry products, such a croissants and danishes, laminating fats are extruded into micrometer thick layers of fat, which separate alternating dough layers. These fats have special characteristics: the oil lubricates the solid fats particles allowing them to slide over each other, yet it does not ooze from the pastry. However, they are also a large source of unhealthy trans fats. Even though removal of trans fats from most food products has been achieved, this has not been successfully done in puff pastry. The reason for this is because the structure and properties of laminating fats are not understood at all. It is our intention to solve this intriguing problem. And, in order to do so, we must understand how nanoscale interactions ultimately determine the lubricating properties of the fats. In order to do so, we shall carry out computer modelling of the smallest components of the fats with the oil around them, allowing these components to form larger and larger aggregates - as they do in laminating fats. We shall model oils with trans fats and and seek to understand what essential role these play in making the oils so suitable to the puff pastry which we enjoy. We shall then try to mimic their essential qualities by using our computer programs to model replacements for the trans fats. Such a material would be immediately used in the marketplace, creating unprecedented opportunities for the Canadian food industry - and, as they savour a delicious Danish, consumers would know that they are not damaging their health - and, perhaps, even improving it.

目的是建立对层压脂肪的功能的理解。在制造泡芙糕点产品中，这样的羊角面包和丹麦人，层压脂肪被挤出成千分尺的脂肪层，它们会分离交替的面团层。 这些脂肪具有特殊的特征：油会润滑固体脂肪颗粒，使它们可以彼此滑动，但不会从糕点中渗出。 但是，它们也是不健康的反式脂肪的重要来源。 即使已经从大多数食品中去除反式脂肪，但这在泡芙糕点中尚未成功。 原因是因为根本不了解层压脂肪的结构和特性。 我们打算解决这个有趣的问题。 而且，为了做到这一点，我们必须了解纳米级相互作用如何最终决定脂肪的润滑特性。 为此，我们将对周围的油进行脂肪最小的脂肪组件进行计算机建模，从而使这些成分形成越来越大的聚集体 - 就像它们在层压脂肪中一样。 我们将用反式脂肪对油进行建模，并试图了解这些在使油中适合我们喜欢的酥油中的油中所扮演的重要作用。 然后，我们将尝试通过使用计算机程序来模拟反式脂肪的替代品来模仿其基本素质。 这种材料将立即在市场上使用，为加拿大食品行业创造前所未有的机会 - 当他们品尝美味的丹麦语时，消费者会知道他们不会损害他们的健康 - 甚至可以改善它。