蔗糖聚酯基低脂起酥油的制备

Olestra becomes a new type of fat substitutes due to low calorie, the properties of the similar to fat and excellent stability, but its solid fat content and crystal defects bring inconvenience for industry of specialty oil processing. This research used Mixing modified method to improve the properties of olestra and investigated based oil formulas and effects of emulsifiers on compatibility of ternary mixture system, which guided olestra-based oil formulas, the selection of emulsifiers and quality improvement. Results: all blends appeared eutectic phenomenon at study temperature，and most formulas appeared serious eutectic phenomenon between 20℃ and 25℃，however，formulas e ( m ( olestra ) ∶ m ( P1 ) ∶ m ( P2) =0. 7∶ 0. 1∶ 0. 2) seemed to have the best compatibility. It all was improved that compatibility, water-absorbing capacity and air-absorbing capacity of Olestra-P1-P2 ternary mixture by adding different emulsifiers, but formulas ( m (MONO-DIGS) ∶ m ( span60 ) ∶ m ( PGMS) =0. 8∶ 0. 1∶ 0. 1) seemed to be the best.