| Traditional plastic fat products contain too much saturated fatty acids or trans fatty acids,which will bring some harm to human body.At present,the oleogels which can replace the traditional plastic fat have the advantages of low trans fatty acids and low saturated fatty acids.In this study,a series of oleogels were prepared from spans(20,40,60,65,80,85),and wax(carnauba wax,rice bran wax and beeswax),using high oleic sunflower seed oil as base oil.The solid fat content,crystallization kinetics,microstructure and morphology,oil holding capacity,texture,oxidation stability and storage stability and other properties were investigated,in order to provide a theoretical basis for the application of span-wax oleogels in food fields.The results are as follows:(1)The proportion and type of gel affected the formation of oleogels.At room temperature,oleogel can be formed when the ratio of span 40,65,and 85: carnauba wax was less than 6:4;oleogel can be formed when the ratio of span 20,60,and 80: carnauba wax was less than 7:3;Oleogel can be formed when the ratio of span 20 and 65: beeswax was less than7:3;oleogel can be formed when the ratio of span 40,60,80,and 85: beeswax was less than8:2.Oleogel can be formed when the ratio of span 40,65 and 80: rice bran wax was less than5:5.Oleogel can be formed when the ratio of span 20,60 and 85: rice bran wax was less than6:4.The solid fat content of oleogel can be affected by the proportion and type of gelators.The solid fat content of span-wax oleogel decreased with the increase of temperature.At the same temperature,the higher the content of span in the gelators,the lower the solid fat content of the oleogels.In the same temperature range,the solid fat content of span 40-carnauba wax,span 65-beeswax and span 40-rice bran wax oleogels in different proportions varied with temperature.Temperature,the ratio and type of gelators affected the crystallization behavior of oleogels.With the increase of crystallization temperature,the SFC value of the same oleogel crystallized gradually decreased.At the same temperature,with the increase of the content of the span in the gelators,the SFC of the oleogels crystallized gradually decreased.When the temperature was low,the crystallization curve of the span-wax oleogels was hyperbolic;When the temperature and the span content were higher,the crystallization curve of some span-wax oleogels was S curve.For the span-carnauba wax and span-rice bran wax oleogels,the Avrima exponent of the same oleogel increased slightly,the crystallization rate of decreased,and the time of semi crystallization increased gradually with the increase of the proportion of the span in the gelators at 20-50 ?;For the span-beeswax oleogel,the Avrima exponent of the same oleogel increased slightly,the crystallization rate of decreased,the crystallization rate of the same oleogel gradually decreased,and the time of semi crystallization increased with the increase of the proportion of the span in the gelators at 10-20 ?;The Avrima exponent of the same oleogel decreased slightly,the crystallization rate increased and the time of semicrystallization increased at 30-40 ?.When the temperature was low and the content of the span in the gelators was low,the growth of oleogels was one dimensional and two dimensional and the growth pattern of the oleogel was basically unchanged.When the temperature was higher and the content of the span was higher,the growth pattern of some oleogels was changed.(2)The proportion and type of gelators affected the strength of the diffraction peak of the span-wax oleogel.With the increase of the proportion of the span in the gelators,the relative intensity of the diffraction peak of the span-wax oleogels decreased gradually.For the span65-beeswax oleogel,when the span 65: beeswax was equal to 1:9,the intensity of the diffraction peak of the oleogel was higher than that of the pure beeswax oleogel.In the same proportion,the relative intensity of the diffraction peak of the span-wax oleogels: spanbeeswax oleogel > span-carnauba wax oleogel > span-rice bran wax oleogel.Span-wax oleogels existed the diffraction peaks at short spacing d=4.1,3.7 (?),but the crystal spacing(d value)of the span-wax oleogels was unchanged,and the crystal structure had not changed.The morphology of span-carnauba wax and span-rice bran wax oleogels were rod like or needle like.The micromorphology of the span-beeswax oleogels were small and scattered.With the increase of the content of the span in the gelators,the crystal morphology of the spancarnauba wax and the span-rice bran wax oleogels did not change,but the crystal aggregate decreased obviously,the crystal distribution was more uniform,the gap between the crystal and the crystal was more obvious,and the network structure was more porous.The size of the span-beeswax oleogel crystal changed slightly.(3)The proportion and type of gelators affected the oil holding property and texture of the span-wax oleogels.With the increase of the contents of span in the gelators,the oil holding capacity of the span-beeswax oleogel remained unchanged;the oil holding capacity of spancarnauba wax and span-rice bran wax oleogel decreased gradually.In the same proportion,the oil holding property of the oleogels: span-beeswax oleogel > span-carnauba wax oleogel >span-rice bran wax oleogel.With the increase of the proportion of the span in the gelators,the cohesion of the span-wax oleogel increased gradually.The chewiness,hardness and adhesive showed a decreasing trend,and the elasticity was almost unchanged;adhesiveness and resilence varied with the type and proportion of gelators.(4)The proportion and type of the gelators affected the oxidative induction of the spanbeeswax oleogels.The oxidation induction time of the span 20-beeswax oleogel was the highest.The oxidation induction time of span 40-beeswax,span 60-beeswax,span 65-beeswax,span 80-beeswax and span 85-beeswax oleogel was lower than beeswax oleogel.When stored at 20 C for 90 days,the acid value,peroxide value and anisamine of the oleogels gradually increased with the prolongation of storage time.In the same proportion,the acid value of span 20-beeswax oleogel was the lowest,and the acid value of span 85-beeswax oleogel was the highest.The higher the content of the span in the gelators,the higher the acid value and peroxide value of the span-beeswax oleogel.The proportion and type of gelators had little effect on anisamide of span-beeswax oleogels. |
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