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| Preparation of zero trans fatty acid spreads |
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| DOI： |
| KeyWord:zero trans fatty acid spreads emulsifier crystal morphology spreadability |
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| Abstract: |
| Zero trans fatty acids spreads were prepared in the laboratory，with the enzymatic transesterification product of palm stearin and sunflower seed oil （mass ratio 50∶50） as based oil，adding 40% water and 0.7% emulsifier. Crystal morphology and spreadability were used as evaluation indexes to optimize the emulsifier formula of products. On the basis of the single emulsifier choice for blending of emulsifiers，the optimal emulsifier formula were soybean phospholipid，mono-diglycerides and sorbitan three stearate and the mass ratio among them was 2∶1∶1 or 1∶2∶1. The spreads prepared by adding the optimal emulsifiers had exquisite crystals morphology,better spreadability and adhesiveness，which were close to the commercial spreads.When the spreads prepared were stored at 5[KG-*8]℃ for three months，the fine and uniform crystals maintained，and the primary crystals of products were β′ type. |
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