Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats
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- 作者：Sandra B. Gregersena ; Morten D. Andersenb ; Marianne Hammershø ; ja ; Lars Wikinga ; Lars.Wiking@food.au.dk" class="auth_mail" title="E-mail the corresponding author
- 关键词：PPO ; 1 ; 2-dipalmitoyl-3-oleoylglycerol ; PSO ; 1-palmitoyl-2-stearoyl-3-oleoylglycerol ; SSO ; 1 ; 2-distearoyl-3-oleoglycerol ; POP ; 1 ; 3-dipalmitoyl-2-oleoylglycerol ; SOS ; 1 ; 3-distearoyl-2-oleoglycerol ; TAG ; triacylglycerol
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：438-446
- 全文大小：1602 K
文摘
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Effect of shear rate on the microstructure on texture of highly saturated fats.
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Results show a strong interaction between shear rate and TAG-composition.
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Blends based on symmetric monounsaturated TAGs are strongly influenced by shear rate.
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Only small effects of shear rate on blends based on asymmetric monounsaturated TAGs.
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Stearic acid rich blends are harder and more brittle than palmitic acid rich blends.