Preparation Of Non-entire Hydrogenation Vegetable Oil Coffee-mate Powdered Oil By Spray-drying

The powdered oil is a new kind of oil products. Coffee-mate powdered oil is one ofthem., and it is mostly made from hydrogenated vegetable oil in the present market, so thecontent of saturated fatty acid in the product is too high, the fatty acid compositions isunreasonable. The purpose of this paper is to improve the nutritive value of coffee-matepowdered oil, using a vegetable oil with high unsaturated fatty acid content to replace thehydrogenated vegetable oil partly, develop a non-entire hydrogenation vegetable oilcoffee-mate powdered oil with good emulsion stability, to solve the problem of unreasonablefatty acid compositions of the powdered oil.The formula and productive process of the non-entire hydrogenation vegetable oilcoffee-mate powdered oil were optimized. The optimal wall materials formula was achievedby single factor and orthogonal experiments. The wall materials was made up of MD, GA andSC, an optimum mass ratio of MD to GA was4:1, the better additive quality of SC was15%;the best emulsifier was polyglycerol ester, and its addition was0.3%; solids content was30%.Through measuring the slip melting point of the complex oil, we determined CO to RO was1:1, and as the core materials. The best technological parameters to produce powdered oil wasfound, the homogeneous pressure was35MPa and homogenizing twice, the temperature ofinlet air in the spray-drying was190oC, and the temperature of outlet air was90~100oC.Under these conditions, the product had a good appearance, ellipsoid in shape, creamy white,purity odor with no peculiar smell, uniform in particle size, and with good solubility; thephysical and chemical index of the production were accord with the quality standard, therecovery emulsion was delicate uniformity, the emulsion stability was good, it was similarwith commodity. We could get the microstructure of the product by scanning electronmicroscope, the shape of sample particles after spray-drying was spherical or ellipsoid, theparticle size wasn’t uniform, the surfaces of the partial sample were concave and shriveled,the particles showed a round surface and continuous wall, no cracks or fissures, theembedding efficiency was good; after the granulation of fluidized bed, the powder gatheredtogether well and formed irregular shape with a bigger particle size, it was similar to thecommodity.We determined the fatty acid compositions of the non-entire hydrogenation vegetable oilcoffee-mate powdered oil, the content of unsaturated fatty acid was approximately49.45%,without trans fatty acid, it had a higher nutritive value.The non-entire hydrogenation vegetable oil coffee-mate powdered oil was stored at20oC.In the storage period, its surface oil content, embedding efficiency and the particle diameter ofthe recovery emulsion substantially were no change; acid value and peroxide value roseslightly, the oxidative stability decreased a little. At60oC storage temperature, the fatty acidcompositions of the powdered oil had no changed basically, and maintained its nutritive valuevery well.We estimated the shelf-life of the non-entire hydrogenation vegetable oil coffee-matepowdered oil by taking peroxidevalue(POV) as index, the oxidation kinetic equation of powdered oil was gotten, k=2.831×104exp(-38647/RT), after the establishment of theoxidation kinetic model between POV and temperature/storage time, we caculated thepowdered oil shelf-life in25oC was481days, and the shelf-life is long.Finally, the application of the non-entire hydrogenation vegetable oil coffee-matepowdered oil in the coffee was evaluated, the results showed that the product has a bettersensory evaluation, with good performance characteristics.