橄榄油基二酰甘油油酸酯基油凝胶的物理性质及其在饼干中的应用Physical properties of olive oil diacylglycerol oleate (O-DAGO) - based oleogel and its application in cookies

橄榄油基二酰甘油油酸酯基油凝胶的物理性质及其在饼干中的应用Physical properties of olive oil diacylglycerol oleate (O-DAGO) - based oleogel and its application in cookies

为开发基于双甘油酯（DAG）的油凝胶作为饼干馅料中起酥油替代品，使用橄榄油基二酰甘油油酸酯（O-DAGO）为基料油，5%的小烛树蜡（CLW）和0~35%的橄榄油基二酰甘油硬脂酸酯（O-DAGS）组合为凝胶剂制备O-DAGO基油凝胶。研究了O-DAGO基油凝胶脂肪酸组成、微观结构、固体脂肪含量、硬度及热力学性能，并将其用作饼干的油脂基质，研究了O-DAGO基油凝胶对饼干基本理化性质的影响。结果表明：O-DAGO基油凝胶的饱和脂肪酸含量（≤23.50%）低于起酥油（52.07%），O-DAGO基油凝胶主要含有油酸（＞63%）；当O-DAGS含量增加时，O-DAGO基油凝胶的晶体数量增加，固体脂肪含...

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Bibliographic Details
Main Author:	陈小霞1，陈莹2 ，王永华2，覃小丽3，王卫飞4，桑祯玉1，杨博1 CHEN Xiaoxia1, CHEN Ying2, WANG Yonghua2, QIN Xiaoli3, WANG Weifei4, SANG Zhenyu1, YANG Bo1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-12-01
Series:	Zhongguo youzhi
Subjects:	橄榄油基二酰甘油油酸酯；橄榄油基二酰甘油硬脂酸酯；小烛树蜡；油凝胶；物理性质；饼干 o-dago; o-dags; clw; oleogel; physical property; cookie
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231222&flag=1

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