油脂结晶改良剂对底物油脂结晶行为的 调控及其作用机制的研究进展Research progress on the regulation and mechanisms of modifiers on the crystallization of oils

Abstract

油脂及富含油脂食品（巧克力、冰淇淋、人造奶油等）的物理特性很大程度上取决于其脂肪的结晶状态。油脂结晶改良剂的添加可以影响底物油脂的结晶行为从而改变产品的质构，进而调控油脂结晶，使其应用于各种产品和工艺中。分别对单甘酯、甘二酯、甘三酯、蔗糖酯、聚甘油脂肪酸酯、磷脂、无机物等作为结晶改良剂对不同底物油脂的结晶调控效果进行综述，并对现阶段结晶改良剂的作用机制的研究成果进行了总结。结晶改良剂的种类和用量显著影响底物油脂的结晶行为，结晶改良剂与底物油脂中主要甘三酯的匹配性是调控底物油脂结晶的关键。要实现精准调控油脂结晶，仍有待更为深入的结晶机制研究。The physical properties of oils and oils rich foods (chocolate, ice cream, margarine, etc.) largely depend on the crystallization of fat. The addition of oil crystallization modifiers can affect the crystallization behavior of oils and change the texture of the products. Therefore, regulating crystallization of oils by adding modifiers can broaden their application in various products and processing.The effects of different modifiers such as monoglycerides, diglycerides, triglycerides, sucrose ester, polyglycerol fatty acid esters, phospholipids and inorganic substances on the crystallization of various substrate oils were reviewed, and the underlying crystallization mechanisms were summarized. The type and dosage of crystallization modifiers significantly affect the crystallization behavior of substrate oils. The matching between modifiers and the main triglycerides in substrate oils is the key to regulate the crystallization. To achieve precise regulation of oil crystallization, further research on the crystallization mechanism is needed.

Keywords

• 结晶；油脂；改良剂；乳化剂；机制
• crystallization； oil； modifier； emulsifier； mechanism