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: 2016
• 资助国家: 加拿大
• 起止时间: 2016-01-01 至 2017-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=592809
• 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.

其目的是建立一个了解的功能层压脂肪。在制造酥皮糕点产品时，如牛角面包和丹麦甜糕饼，层压脂肪被挤压成微米厚的脂肪层，这些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重要来源。尽管已经实现了从大多数食品中去除反式脂肪，但在酥皮糕点中还没有成功地做到这一点。其原因是因为层压脂肪的结构和性质根本不了解。我们的目的是解决这个令人困惑的问题。而且，为了做到这一点，我们必须了解纳米级的相互作用如何最终决定脂肪的润滑性能。为了做到这一点，我们将对脂肪中最小的成分进行计算机建模，使它们周围的油能够形成越来越大的聚集体-就像它们在层压脂肪中所做的那样。我们将用反式脂肪模拟油，并试图了解这些油在使油如此适合我们喜欢的酥皮糕点中发挥的重要作用。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拟它们的基本品质。这种材料将立即用于市场，为加拿大食品工业创造前所未有的机会--当消费者品尝美味的丹麦食品时，他们会知道这些食品不会损害他们的健康--甚至可能改善健康。