以酯交换油脂为芯材制备零反式脂肪酸植脂末
Zero Trans Fatty Acids Non-dairy Creamer Prepared from Interesterification Oils
将大豆油和极度氢化大豆油按不同比例混合，利用固定化脂肪酶催化进行酯交换反应，得到不同固体特征的油脂。该油脂的反式脂肪酸含量在0.05%以下，利用改性后的油脂为芯材制备植脂末产品，使植脂末产品中反式脂肪酸含量降为零。同时考察所制备植脂末的感官性状，认为其可以代替传统植脂末产品，使该类产品更为营养健康。
ifferent solid fat content of oils were obtained from enzymatic interesterification of soybean oil and fully hydrogenated soybean oil in different proportions. The trans fatty acids content of the product of the interesterification was below 5%, thus the non-dairy creamer prepared from this product could be deemed as zero trans fatty acids content. Non-dairy creamer had acceptable sensory characteristics and could substitute traditional non-dairy creamer for it's more nutritional and healthy.
刘杰、王彪
油脂化学工业食品工业
大豆油极度氢化大豆油酶法酯交换反式脂肪酸植脂末
soybean oilfully hydrogenated soybean oilenzymatic interesterificationtrans fatty acidsnon-dairy creamer
刘杰,王彪.以酯交换油脂为芯材制备零反式脂肪酸植脂末[EB/OL].(2013-10-31)[2025-07-17].http://www.paper.edu.cn/releasepaper/content/201310-441.点此复制
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