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| Effect of storage temperature on the crystallization and macroscopic properties of palm oil-based plastic fats |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230327 |
| KeyWord:palm oil base storage temperature crystallization post hardening whipping performance |
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| Abstract: |
| To provide reference for the storage and practical application of plastic fats, PO shortening based on palm stearin (PS) and palm olein (OL), and PRBO shortening based on PS, OL and rice bran oil (RBO) were prepared by margarine pilot equipment. The fatty acid composition, triglyceride composition, solid fat content (SFC), crystallization rate and DSC crystallization melting curve of oil base were characterized. The melting curve, XRD crystal form, microcrystalline morphology, hardness and whipping performance of PRBO and PO just after tempering and those stored at 4, 15, 20, 25 ℃ and 30 ℃ for 4 months were studied. The results showed that compared with PO oil base, the contents of polyunsaturated fatty acids, trisaturated fatty acid triglyceride and triunsaturated fatty acid triglyceride of PRBO oil base were higher; SFC in PRBO oil base was small at low temperature and large at high temperature. The crystallization rate of PRBO oil base was faster at 10 ℃ and 20 ℃. The melting peak of PRBO oil base was low at low temperature and high at high temperature, as was the crystallization temperature. The SFC in PRBO and PO increased at 4-25 ℃, and the increase was most obvious at 4 ℃ compared with just after tempering. At 30 ℃, the melting peaks of PRBO and PO shifted to high temperature. PO and PRBO were fine β′ crystals at just after tempering. After 4 months of storage at 30 ℃, they were basically transformed into coarse β crystals with obvious post hardening and reduced whipping performance. At other storage temperatures, the sample did not exhibit post hardening at 10 ℃, and had different degrees of post hardening at 15-25 ℃, but it did not affect the whipping performance. The β′ crystals of the samples stored at 25 ℃ was the most stable and the degree of post hardening was the least. Compared with PO, PRBO was soft at low temperature and hard at high temperature, which was conducive to product application. In summary, it is recommended to store PO and PRBO at 25 ℃ room temperature, and avoid high temperature greater than 30 ℃ storage. |
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