Study on compatibility of tallow and four kinds of plant oil

Authors

YAO Di, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demo
HE Xinyi, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demo
YAN Xichun, Tianjin Yixing Hahal Food Co., Ltd., Tianjin 300399, China
LI Xu, Tianjin Grain & Oil Quality Inspection Center, Tianjin 300171, China
ZHEN Runying, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demo

Abstract

To enrich the variety of tallow products and reduce its melting point and hardness, the melting point and fatty acid composition properties of tallow, rapeseed oil, soybean oil, olive oil and cooking oil were analyzed. With the binary compatibilities of tallow and other four kinds of plant oil, their compatibility was studied through isothermal curve (SFC-T) and deviation curve (△SFC-T). The results suggested that four kinds of binary compatibilities mainly showed partial crystal phenomenon at different temperatures. The linear relationship of isothermal curve was good at 0～40 ℃ centigrade of each group(R²＞0.95). Among the four plant oils, rapeseed oil had the best compatibility with tallow. The mix proportion of tallow and cooking oil were better when any component was 10%, 20%, 30%; Olive oil was better when any component was 10%, 20%. Each group of tallow and soybean oil were the worst, and all the value of △SFC were in the range of ±2%. This study provides a theoretical basis and practical experience for the development of butter products.

Publication Date

2-28-2018

First Page

31

Last Page

35,110

DOI

10.13652/j.issn.1003-5788.2018.02.007

Recommended Citation

Di, YAO; Xinyi, HE; Xichun, YAN; Xu, LI; and Runying, ZHEN (2018) "Study on compatibility of tallow and four kinds of plant oil," Food and Machinery: Vol. 34: Iss. 2, Article 7.
DOI: 10.13652/j.issn.1003-5788.2018.02.007
Available at: https://www.ifoodmm.cn/journal/vol34/iss2/7

References

[1] 施参, 常明, 刘睿杰, 等. 巴沙硬脂与6种油脂相容性的研究[J]. 中国油脂, 2017, 42(2): 21-25.
[2] 范婷婷. 低载量牛油粉末油脂配方及工艺技术研究[D]. 兰州: 甘肃农业大学, 2014: 12-19.
[3] 李桂华, 王成涛, 张玉杰, 等. 食用牛油理化特性及组成分析的研究[J]. 河南工业大学学报: 自然科学版, 2010, 31(1): 30-32, 36.
[4] 王宏平, 徐斌, 李健. 油脂分提工艺的进展与应用[J]. 中国油脂, 2004, 29(7): 23-25.
[5] 徐振波. 酯交换对牛油使用性能影响的研究[D]. 无锡: 江南大学, 2009: 1-7.
[6] ANDRS L Marqufz, MARA P Pérez, JORGE R Wagner. Solid fat content estimation by differential scanning calorimetry: prior treatment and proposed correction[J]. Journal of the American Oil Chemists' Society, 2013, 90(4): 467-473.
[7] PEDRO E D Augusto, BEATRIZ M C Soares, MING C Chiu, et al. Modelling the effect of temperature on the lipid solid fat content (SFC)[J]. Food Research International, 2012, 45(1): 132-135.
[8] 高佳佳, 马腾飞, 方庆敏, 等. 猪油与3种植物油二元混合体系相容性研究[J]. 食品工业科技, 2017, 38(13): 53-57, 63.
[9] 夏莹. 猪油与棕榈油混合体系的相容性研究与应用[D]. 无锡: 江南大学, 2014.
[10] 张婷, 金青哲, 王兴国. 棕榈仁油与五种油脂相容性的研究[J]. 中国油脂, 2006, 31(11): 26-29.
[11] 魏超昆, 刘关瑞, 房想, 等. 鸡油固体脂肪与5种起酥油基料油相容性研究[J]. 中国油脂, 2016, 41(11): 27-32.
[12] 徐爱军, 俞金波, 张榴萍, 等. 油脂固体脂肪含量测定影响因素探讨[J]. 粮油加工, 2010(9): 26-29.
[13] 池娟娟, 孟宗, 李进伟, 等. 棕榈油基基料油相容性及结晶形态的研究[J]. 中国油脂, 2012, 37(5): 16-21.
[14] 朱向菊, 裘爱泳, 金青哲. 以猪油分提固脂为原料的起酥油的研制[J]. 中国油脂, 2005, 30(8): 12-15.
[15] 华聘聘. 甘油三酯间和油脂间相容性[J]. 粮食与油脂, 1993(3): 31-38.
[16] 肖新生, 杨天奎. 脂类结晶习性的研究[J]. 粮油加工, 2008(4): 75-77.