Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures
Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures
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DOI：
10.1007/s11746-004-0851-5
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发表时间：
2004-01-01
影响因子：
2
通讯作者：
Flöter, E
中科院分区：
文献类型：
--
作者：
Gandolfo, FG;Bot, A;Flöter, E
用质构轮廓分析(TPA)对链长在16~22碳之间的脂肪醇和脂肪酸同系物的成油潜力进行了评价。脂肪酸、脂肪醇和它们的混合物被发现构成葵花籽油和几种植物油的水平低至纯成分的2%(w/w)。相同链长的脂肪醇和脂肪酸在葵花籽油中的质量分数为5%(w/w)时，在组成比为7：3和3：7(w/w)时，在20℃以下表现出协同效应。在7：3硬脂醇/硬脂酸混合体系中的这种协同效应是由于对复合材料微观结构的影响。在混合物中观察到大量的小晶体是由于在特定的1：3和3：1分子比下的最小界面张力对结晶动力学的影响。
Homologous series of fatty alcohols and FA with chain lengths ranging from 16 to 22 carbons were evaluated for their oil-structuring potential by texture profile analysis (TPA). FA, fatty alcohols, and their mixtures were found to structure sunflower oil and several vegetable oils at levels as low as 2% (w/w) for the pure ingredients. Mixtures of fatty alcohols and FA with the same chain lengths, at 5% (w/w) in sunflower oil, showed a synergistic effect below 20 degreesC at the composition ratios of 7:3 and 3:7 (w/w). This synergistic effect in the 7:3 stearyl alcohol/stearic acid mixture was due to effects on the microstructure of the composite material. The larger number of small crystals observed in the mixture was attributed to effects on the crystallization kinetics as a result of minimal interfacial tension at the specific 1:3 and 3:1 molecular ratios.