当前位置: X-MOL 学术Food Chem. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter
Food Chemistry ( IF 8.5 ) Pub Date : 2023-05-02 , DOI: 10.1016/j.foodchem.2023.136292
Linlin Li 1 , Guoqin Liu 2
Affiliation  

As promising cocoa butter (CB) alternatives, oleogels have the potential to prevent fat blooms of chocolate. We aimed to explore possible reasons for the bloom resistance of oleogels by investigating the crystallization behavior of CB-oleogel blends, including crystallization kinetics, thermodynamic properties, crystal polymorphism, and oil distribution. Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SLO), and ethylcellulose (EO) were selected as representative oleogels with various structuring-mechanisms. Crystallization kinetic results showed that the crystallization dimension of CB-oleogel increased with the oleogel proportion (from one-dimensional to multi-dimensional), confirming that CB crystallization was inhibited. The presence of liquid oil and oleogelators in oleogels may increase the free energy barrier for CB crystallization. The proton mobility of liquid oil in CB-MO was lower because MO was more tightly bound to CB. The crystallization mechanism of the CB-oleogel suggested that the inhibitory effect of oleogels on CB crystallization delayed the polymorphic transition, thereby improving the bloom stability of chocolate.



中文翻译:

具有不同结构机制的油凝胶对可可脂结晶行为的工程影响

作为有前途的可可脂 (CB) 替代品,油凝胶有可能防止巧克力的脂肪霜。我们旨在通过研究 CB-油凝胶共混物的结晶行为(包括结晶动力学、热力学性质、晶体多晶型和油分布)来探索油凝胶抗起霜性的可能原因。选择由硬脂酸单甘油酯 (MO)、β-谷甾醇/卵磷脂 (SLO) 和乙基纤维素 (EO) 构成的油凝胶作为具有各种结构机制的代表性油凝胶。结晶动力学结果表明,CB-油凝胶的结晶维度随着油凝胶比例的增加而增加(从一维到多维),证实 CB 结晶受到抑制。油凝胶中液体油和油凝胶剂的存在可能会增加 CB 结晶的自由能垒。CB-MO 中液态油的质子迁移率较低,因为 MO 与 CB 的结合更紧密。CB-油凝胶的结晶机制表明,油凝胶对CB结晶的抑制作用延迟了多晶型转变,从而提高了巧克力的起霜稳定性。

更新日期:2023-05-05
down
wechat
bug