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摘要
The effects of sorbitan monopalmitate (SMP, 1.0%, 2.0%, 4.0%) on solid fat content and thermal crystallization behavior of palm stearin (PS) were investigated. A PS-based shortening was prepared under the simulating industrial process parameters. The effects of SMP on texture and rheological properties of the shortening samples were studied. The results showed that SMP played a role in stabilizing the crystal structure of the mixture of PS and SMP. With the increase of temperature and concentration of SMP, the stabilization of crystal structure became more significant. At the temperature of 33.3 ℃, the solid fat content of PS and 4% SMP was 1.65% higher than that of PS. In the cooling process, the addition of SMP shortened the induction time of crystallization of PS and SMP. The addition of 1%, 2% and 4% SMP could increase the onset crystallization temperature of PS and SMP by about 5 ℃. The texture and rheological properties of the shortening samples with 2% and 4% SMP were basically the same. The hardness and modulus of elasticity of the shortening samples with 2% SMP were 30% and 15% higher than those without SMP respectively. Considering the product quality and production cost, adding 2% SMP can shorten the crystallization induction time and effectively improve the product performance. ? 2019, Editorial Board of Modern Food Science and Technology. All right reserved.
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