2015年11月
Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization
JOURNAL OF OLEO SCIENCE
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- ,
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- 巻
- 64
- 号
- 11
- 開始ページ
- 1169
- 終了ページ
- 1174
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.5650/jos.ess15170
- 出版者・発行元
- JAPAN OIL CHEMISTS SOC
The induction period of crystallization, which is defined as the time required for oil to start to crystallize, is useful indicator of the freeze-thaw stability of food emulsions such as mayonnaise. We investigated the induction period of vegetable oils with low melting points, such as rapeseed and soybean oils, which are commonly employed for mayonnaise production. The induction period was measured by monitoring the temperature of a specimen during storage at low temperature. The induction period depended on the type of oil and lipophilic emulsifier, emulsifier concentration, and storage temperature. The effect of the oil type on the induction period depended on the composition of the oil. Differential scanning calorimetry (DSC) analyses of the lipophilic emulsifiers suggested that the melting trend of the emulsifier is strongly related to the induction period.
- リンク情報
- ID情報
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- DOI : 10.5650/jos.ess15170
- ISSN : 1345-8957
- eISSN : 1347-3352
- Web of Science ID : WOS:000363831000003