| 高盼1,2， 张远鹏1， 王澍3， 周桐1， 殷娇娇1， 钟武1,2， 胡传荣1.基于樟树籽油和棕榈油硬脂结构脂的开发
及其在人造奶油中的应用[J].中国油脂,2025,50(5):.[GAO Pan 1,2, ZHANG Yuanpeng1, WANG Shu3, ZHOU Tong1,
YIN Jiaojiao1, ZHONG Wu1,2, HU Chuanrong1.Development of structured lipids based on camphor seed oil and palm stearin and its application in margarine[J].China Oils and Fats,2025,50(5):.] |
| Development of structured lipids based on camphor seed oil and palm stearin and its application in margarine |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240212 |
| KeyWord:camphor seed oil structured lipids transesterification margarine |
| FundProject:国家重点研发计划项目（2023YFD2200705） |
| Author Name | Affiliation | | GAO Pan 1,2, ZHANG Yuanpeng1, WANG Shu3, ZHOU Tong1,
YIN Jiaojiao1, ZHONG Wu1,2, HU Chuanrong1 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
3.Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China |
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| Abstract: |
| To develop a new type of margarine product with ehnanced nutritional and functional properties, camphor seed oil (CSO) and palm stearin (PST) were used as base oils, the structured lipids of CIE and EIE were prepared by chemical transesterification and enzymatic transesterification, respectively. By comparing the glyceride and sn-2 fatty acid composition, thermodynamic properties (sliding melting point, solid fat content), rheological characteristics, and crystal form of CIE and EIE, one type of structured lipid was selected to prepare margarine. The basic physicochemical indicators, hardness, and whipping property of the prepared margarine were analyzed. The results indicated that transesterification significantly altered the glyceride and sn-2 fatty acid contents of CSO and PST, with the generation of medium-long chain glycerides in CIE and EIE, mainly CCO, CCP, CLaO, and LaPP, and a sliding melting point ranging from 31.8 ℃ to 41.5 ℃. The EIE prepared with the mass ratio of CSO to PST 5∶ 5 and 7∶ 3 exhibited good mouth-melting properties. The structured lipids prepared by both transesterification technologies showed shear-thinning phenomena and both β′ and β crystal forms were present. EIE prepared with a mass ratio of CSO to PST 3∶ 7 was selected as the raw material for preparing margarine. The acid value (0.47 mgKOH/g), peroxide value (0.62 mmol/kg), and moisture content (13.79%) of the prepared margarine met the relevant standard requirements, and it had good whipping property and hardness. In conclusion, the structured lipids prepared by enzymatic transesterification of CSO and PST can be used as raw materials to improve the nutritional characteristics of margarine. |
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