Houbin Gao,Wei Gao,Xiaomin Yang,Yuanfa Liu,Zhouping Wang
Tempering is the final step in Industrial Sheet Margarine (ISM) production, which has a substantial influence on the structure and application characteristics. There are limited reports on how the tempering process affects the ductility and application characteristics of ISM at an industrial production scale. Herein, we investigated the physicochemical properties and ductility of the ISM made from interesterification and non-interesterification fat at various tempering temperatures (10, 15, 20, 25, and 30 °C) for 5 days. By analyzing the triacylglycerol (TAG) compositions, polymorphism, thermal behavior and hardness of ISMs under different formulations and tempering conditions, the interaction between the physicochemical parameters and the application properties such as bending and sheeting abilities was elucidated. The results showed that low tempering temperatures (10 °C and 15 °C) led to higher hardness (>700 g) while high tempering temperature (30 °C) promoted polymorph transition (β′ → β), further directing to poor crystallization behavior, poor plasticity and malleability. Products tempered at 20 °C and 25 °C exhibited optimal ductility properties. These findings provided practical guidance to improve the ductility of sheet margarine in industrial level production.
Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1°C in a lightproof oven for 18 days and the result showed that VCOG peroxide (> 6 days) and p-anisidine value (> 4 days) was significantly lower than that of bulk oil and VC-free oleogel (p < 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p > 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% “definitely buy” and 25% “try once-then decide”.
危险品化学品经营许可证（带存储）