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| Effect of emulsifiers on crystallization behaviors of diacylglycerol-enriched margarine emulsion |
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| DOI： |
| KeyWord:emulsifier palm oil (24 ℃) diacylglycerol margarine crystallization behavior |
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| Abstract: |
| Lipase Lipozyme TL IM was used to catalyze transesterification between saturated monoglyceride and palm oil (24℃) to prepare margarine based oil containing 31.2% of diacylglycerol. The effects of different emulsifiers (glyceryl monostearate, sucrose ester, soybean lecithin) on crystallization behaviors of the margarine were studied by differential scanning calorimeter (DSC), pulsed nuclear magnetic resonance (pNMR), polarized light microscope (PLM) and X-ray diffractometer (XRD). The results showed that when the mass ratio of glyceryl monostearate, soybean lecithin and sucrose ester was 1∶1∶1（emulsifiers content 1%）, the melting point of margarine was low, and the solid fat content could meet the requirements of margarine in food industry, and the product completely melted at 45℃. Also, the crystal was fine, smooth and evenly distributed. Therefore, it could wrap the fluid oil well. |
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