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: 2014
• 资助国家: 加拿大
• 起止时间: 2014-01-01 至 2015-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=544257
• 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.

其目的是建立对层压脂肪的功能的理解。在膨化糕点产品的生产中，如牛角面包和丹尼司，层压脂肪被挤压成微米厚的脂肪层，将交替的面团层分开。这些脂肪具有特殊的特性：油润滑固体脂肪颗粒，使它们相互滑动，但不会从糕点中渗出。然而，它们也是不健康反式脂肪的一大来源。尽管大多数食品中反式脂肪的去除已经实现，但在膨化糕点中还没有成功做到这一点。这是因为人们根本不了解层压脂肪的结构和性质。我们打算解决这个耐人寻味的问题。为了做到这一点，我们必须了解纳米级的相互作用最终是如何决定脂肪的润滑性能的。为了做到这一点，我们将在周围有油的情况下对脂肪中最小的成分进行计算机模拟，使这些成分形成越来越大的聚集体--就像他们在层压脂肪中所做的那样。我们将用反式脂肪制作油的模型，并试图了解这些反式脂肪在使油如此适合我们喜欢的膨化糕点方面所起的重要作用。然后，我们将尝试通过使用我们的计算机程序来模拟反式脂肪的替代品来模仿它们的本质。这样的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菜时，消费者将知道，他们没有损害自己的健康--甚至可能改善健康。