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| Fabrication and characterization of zero-trans/low saturated non-dairy creamer based on oleogelation |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240545 |
| KeyWord:oleogelation zero-trans low saturation microcapsule non-dairy creamer |
| FundProject:河南省高校科技创新人才支持计划（24HASTIT056）；河南省科技攻关项目（252102110130） |
| Author Name | Affiliation | | LI Ziyang1, ZHU Mengmeng1, ZHOU Yanxia2, WANG Bin3,
ZHANG Linshang1, SUN Shangde1, CHEN Xiaowei1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.National Engineering Research Center of Wheat and Corn Further Processing, Zhengzhou 450001,
China
3.Dandong Soybean Technology Co. , Ltd. , Dandong 118300, Liaoning, China |
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| Abstract: |
| To meet the health requirements for non-dairy creamer, a healthy non-dairy creamer with zero-trans/low saturated fatty acids was constructed by replacing traditional hydrogenated/saturated fats with oleogels. With soybean oil as the raw material, a combination of beeswax(B), monoglyceride(M), candelilla wax(C), phytosterols/oryzanol(PO) as gelators, four types of oleogels (B13C2, C10M2, PO7B5, PO7C5）were prepared. Taking the oleogels as the oil phase, oleogel-based emulsions were prepared by emulsification, and oleogel-based non-dairy creamers were obtained via spray drying. The non-dairy creamers prepared were added to the black coffee. The physicochemical properties of the oleogels, oleogel-based emulsions, non-dairy creamers, and black coffee added with non-dairy creamers were analyzed. The results showed that among the four types of oleogels, PO7B5 and PO7C5 achieved a hardness similar to that of the base fat of traditional non-dairy creamer at a very low solid fat content (<18%). The oleogel-based emulsions had a smaller weighted volume average particle size (<1.5 μm) with a concentrated distribution. After spray drying, the microcapsules were uniform in size, with a low surface oil content (<5%), smooth surface, and good acid resistance. Among them, the non-dairy creamers prepared using PO7B5 and PO7C5 exhibited an encapsulation efficiency of over 96% and a solubility of over 94%. The oleogel-based non-dairy creamers contained approximately 20% saturated fatty acids and featured "zero" trans fatty acids (trans fatty acid content<0.3%). As coffee companion, the resulted zero-trans/low saturated oleogels-based non-dairy creamers showed a whitening effect, presenting an appearance and acceptability comparable to commercial non-dairy creamer. The non-dairy creamer prepared from the composite oleogel of 7% phytosterol/oryzanol (mass ratio 6∶ 4) + 5% candelilla wax was to be the most effective in the application. In conclusion, non-dairy creamers with zero-trans/low saturated fatty acid content can be prepared based on oleogelation, and their application effects are comparable to those of commercially available non-dairy creamers. |
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