Preparation Of Trans-free Non-dairy Creamer

Non-dairy creamer is one kind of microencapsulated oil powdered products and it iswidely used in food industry. Nowadays oils used in commercial non-dairy creamer ispartially hydrogenated soybean oil, which contains10%-60%trans fatty acids, which causesmany human healthy problems. This article studied the enzymatic interesterification ofsoybean oil and fully hydrogenated soybean oil and prepared trans-free interesterification oil.Non-dairy creamer was prepared from the interesterification oil, which improved nutritionvalues of this kind of product and improved food safety.This article mainly studied the enzymatic interesterification of different ratios of soybeanoil and fully hydrogenated soybean oil. The process conditions of interesterification were asfollows: immobilized lipase Lipozyme TL IM content was6%, reaction temperature was70℃,mixing speed was230rpm, reaction time was3h. The analysis of the chemical and physicalproperties of the interesterification oil proved that the ratio of60:40of soybean oil and fullyhydrogenated soybean oil was appropriate to be the core material for preparation of non-dairycreamer. Its melting point is38.2℃, and the solid fat content was9.1%when the temperaturewas40℃, which proved that the oil can melt at oral temperature and had certain hardness thatcan gave the product good taste. Unsaturated fatty acids content was55.59%and trans fattyacids content was0.07%, which proved it had high nutrition and nearly had no harmful transfatty acids. Acid value and peroxide value of interesterification oil were in conformity withthe quality standards of edible oil, so it can be used in food processing.Non-dairy creamer was prepared from interesterification oil and optimum processconditions was obtained by the single factor experiment and orthogonal experimentent. Thebest process conditions was as follows: emulsifying temperature was65℃, homogenizingpressure was25MPa, total solids content was30%, emulsifier content was1.5%, and7%sodium caseinate, spray drying inlet air temperature was180℃, and outlet air temperaturewas80~90℃.Non-dairy creamer product was relatively dry powder, particle size was between1μmand20μm. The powder has good dispersibility and expressed as white. Microencapsulationefficiency of the products was94.11%, and the solubility was above98%. It could dissolvequickly and the surface was not found oil droplets. Trans fatty acids content of non-dairycreamer was detected as0.03%which is lower than zero standard (lower than0.3%). Whenadded into the coffee solution, it could improve the color, increase milk fragrance and creamymouthfeel which proved that it has good application quality. Non-dairy creamer was stored atroom temperature and accelerated storage temperature, increase rate of peroxide value andacid value significantly lower than raw oil, which proved that core material of non-dairycreamers had better stability than raw oil. Within60days of accelerated storage, peroxidevalue of non-dairy creamers rised from0.29mmol/kg to2.48mmol/kg and acid valueincreased from0.46mg/g and0.97mg/g, which indicated the shelf life is more than480days.