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| Production of coconut oil-sunflower seed oil based vegetable cream by compound emulsifiers |
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| DOI： |
| KeyWord:coconut oil sunflower seed oil compound emulsifier vegetable cream physical compound method emulsion stability |
| FundProject:省属科研院所技术开发专项（KYYS-2021-10） |
| Author Name | Affiliation | | WANG Qingsong1, WANG Huiqiang2, ZHANG Yanpeng2, ZHANG Hongjian1,
LIANG Aiwen1, ZHENG Lianhe1 | (1.Hainan Institute of Grain and Oil Science, Qionghai 571400, Hainan, China
2.College of Food
Science and Technology ,Wuhan Polytechnic University, Wuhan 430023, China) |
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| Abstract: |
| Aiming to resolve the health issues caused by saturated fatty acids and trans fatty acids in part hydrogenated vegetable oils used in traditional vegetable cream, using coconut oil-sunflower seed oil mixture(mass ratio 1∶ 1 ) as the base oil, β-cyclodextrin and soybean lecithin as compound emulsifiers,vegetable cream was prepared by physical compound method.The effects of water content, addition amounts of β-cyclodextrin and soybean lecithin on the oil holding capacity, water holding capacity, and stability of the vegetable cream were investigated by single factor experiment, then response surface methodology was used to optimize the preparation conditions of vegetable cream. The results showed that the optimal conditions were as follows: β-cyclodextrin addition amount 6.0%, soybean lecithin addition amount 11% and water content 38.0%. Under the optimal conditions, the oil holding capacity and water holding capacity of the vegetable cream reached 98.9% and 93.8%, respectively. Additionally, the analysis of stability of the vegetable cream showed that there was a positive relationship between oil holding capacity, water holding capacity and stability. Coconut oil-sunflower seed oil based vegetable cream prepared by physical compound method with β-cyclodextrin and soybean lecithin as compound emulsifiers is a potential nutritious and healthy vegetable cream. |
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