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Physicochemical properties of shortening base oil rich in medium-and long-chain triacylglycerols
  
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KeyWord:medium-and long-chain triacylglycerols  palm stearin  shortening  solid fat content  crystal form  calorimetry curve
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Author NameAffiliation
ZHANG Yang  
YANG Bo  
WANG Yonghua  
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Abstract:
      The?nutritional?and?functional?shortening?base?oils?with?low?calorie,?zero-trans?fatty?acid?were?prepared?by?palm?stearin(PS)?and?medium-?and?long-chain?triacylglycerols(MLCT)?blended?with?different?volume?ratios?(2∶8,?3∶7,?4∶6,?5∶5,?6∶4,?7∶3),and?the?physicochemical?properties?of?the?six?kinds?of?shortening?base?oils?were?studied.?The?results?showed?that?there?were?no?trans?fatty?acid?detected?in?the?shortening?base?oils,?and?the?linoleic?acid?contents?were?18%-36%;the?solid?fat?content?(SFC)?of?the?shortening?base?oil?increased?with?PS?content?increasing,?and?the?solid?fat?content?of?the?shortening?base?oil?with?30%?of?PS?met?the?requirement?of?ideal?cake?shortening;the?content?of?β′?crystal?in?the?shortening?base?oil?increased?with?PS?content?increasing;?the?β?crystal?converted?to?β′?crystal?when?the?shortening?base?oil?was?endothermic?melted,?and?the?calorimetry?curve?was?closely?related?to?the?compositions?of?fatty?acids?and?triglycerides.
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