| 李自阳1，朱蒙蒙1，周燕霞2，王彬3，张林尚1，孙尚德1，陈小威1.基于油脂凝胶化零反式/低饱和
植脂末的构建及其特性研究[J].中国油脂,2025,50(12):.[LI Ziyang1, ZHU Mengmeng1, ZHOU Yanxia2, WANG Bin3,
ZHANG Linshang1, SUN Shangde1, CHEN Xiaowei1.Fabrication and characterization of zero-trans/low saturated non-dairy creamer based on oleogelation[J].China Oils and Fats,2025,50(12):.] |
| 基于油脂凝胶化零反式/低饱和
植脂末的构建及其特性研究 |
| Fabrication and characterization of zero-trans/low saturated non-dairy creamer based on oleogelation |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240545 |
| 中文关键词: 油脂凝胶化 零反式 低饱和 微胶囊 植脂末 |
| 英文关键词:oleogelation zero-trans low saturation microcapsule non-dairy creamer |
| 基金项目:河南省高校科技创新人才支持计划（24HASTIT056）；河南省科技攻关项目（252102110130） |
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| Author Name | Affiliation | | LI Ziyang1, ZHU Mengmeng1, ZHOU Yanxia2, WANG Bin3,
ZHANG Linshang1, SUN Shangde1, CHEN Xiaowei1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.National Engineering Research Center of Wheat and Corn Further Processing, Zhengzhou 450001,
China
3.Dandong Soybean Technology Co. , Ltd. , Dandong 118300, Liaoning, China |
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| 中文摘要: |
| 为满足对植脂末的健康要求，以油凝胶替代传统氢化/饱和基料油，构建了零反式/低饱和的健康型植脂末。以大豆油为原料，分别采用蜂蜡(B)、单甘酯(M)、小烛树蜡(C)、植物甾醇/谷维素(PO)复配作为凝胶剂，制备了4种油凝胶（B13C2、C10M2、PO7B5和PO7C5）。以油凝胶为油相，通过乳化制备油凝胶基乳液，并采用喷雾干燥法制得油凝胶基植脂末。将所制备的植脂末添加于黑咖啡中，对油凝胶、油凝胶基乳液、植脂末以及添加了植脂末的咖啡的物化特性进行了分析。结果表明：4种油凝胶中，PO7B5和PO7C5在很低的固体脂肪含量（<18%）下，可达到与传统植脂末基料油相似的硬度；4种油凝胶基乳液的体积加权平均粒径较小（<1.5 μm），且分布较集中，喷雾干燥后的颗粒大小均一，表面含油率较低（<5%）且光滑，耐酸性好，其中PO7B5和PO7C5基植脂末包埋率达96%以上，溶解度高达94%以上；4种油凝胶基植脂末饱和脂肪酸含量在20%左右，并具备“零”反式脂肪酸（反式脂肪酸含量<0.3%）特性；将油凝胶基植脂末加入黑咖啡中，对咖啡有明显的增白效果，呈现出与市售植脂末相媲美的外观效果和总体可接受度，其中PO7C5，即7%植物甾醇/谷维素（质量比6∶ 4）+5%小烛树蜡油凝胶基植脂末效果最佳。综上，基于油脂凝胶化可制备出零反式/低饱和植脂末，且应用效果可与市售植脂末相媲美。 |
| 英文摘要: |
| To meet the health requirements for non-dairy creamer, a healthy non-dairy creamer with zero-trans/low saturated fatty acids was constructed by replacing traditional hydrogenated/saturated fats with oleogels. With soybean oil as the raw material, a combination of beeswax(B), monoglyceride(M), candelilla wax(C), phytosterols/oryzanol(PO) as gelators, four types of oleogels (B13C2, C10M2, PO7B5, PO7C5）were prepared. Taking the oleogels as the oil phase, oleogel-based emulsions were prepared by emulsification, and oleogel-based non-dairy creamers were obtained via spray drying. The non-dairy creamers prepared were added to the black coffee. The physicochemical properties of the oleogels, oleogel-based emulsions, non-dairy creamers, and black coffee added with non-dairy creamers were analyzed. The results showed that among the four types of oleogels, PO7B5 and PO7C5 achieved a hardness similar to that of the base fat of traditional non-dairy creamer at a very low solid fat content (<18%). The oleogel-based emulsions had a smaller weighted volume average particle size (<1.5 μm) with a concentrated distribution. After spray drying, the microcapsules were uniform in size, with a low surface oil content (<5%), smooth surface, and good acid resistance. Among them, the non-dairy creamers prepared using PO7B5 and PO7C5 exhibited an encapsulation efficiency of over 96% and a solubility of over 94%. The oleogel-based non-dairy creamers contained approximately 20% saturated fatty acids and featured "zero" trans fatty acids (trans fatty acid content<0.3%). As coffee companion, the resulted zero-trans/low saturated oleogels-based non-dairy creamers showed a whitening effect, presenting an appearance and acceptability comparable to commercial non-dairy creamer. The non-dairy creamer prepared from the composite oleogel of 7% phytosterol/oryzanol (mass ratio 6∶ 4) + 5% candelilla wax was to be the most effective in the application. In conclusion, non-dairy creamers with zero-trans/low saturated fatty acid content can be prepared based on oleogelation, and their application effects are comparable to those of commercially available non-dairy creamers. |
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