Physical Mixing of Coconut Oil and Palm Stearic Oil and Melting Characteristics of Their Structured Lipids
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Abstract:
The compatibility and non-isothermal crystallization behavior of oils and fats have important effects on their taste and quality. To explore potential applications of coconut oil and palm stearic oil in the development of new oil-based products, gas chromatography-mass spectrometry (GC-MS) was used to analyze the total fatty acid composition and Sn-2 fatty acid composition of mixtures of coconut oil and palm stearic oil in varying proportions. The correlation between fatty acid composition and melting characteristics was studied, and the compatibility of coconut oil and palm stearic oil was investigated by pulsed nuclear magnetic resonance (NMR). Non-isothermal crystallization behaviors of structured lipids in coconut oil and palm stearic oil mixtures, prepared by physical mixing in different proportions and enzymatic synthesis, were analyzed by differential scanning calorimetry (DSC). The results showed that the content of structured lipid Sn-2 lauric acid was significantly higher in the oils prepared by enzymatic synthesis at different proportions (12.35% to 46.72%) than that prepared by physical mixing (5.86% to 30.75%). There was a certain degree of eutectic phenomenon in this complex system overall and optimum compatibility was found at high temperatures (25 ℃~45 ℃). During non-isothermal crystallization, the β′-crystals with double-chain length structures were converted to the low-melting-point β′-crystals with triple-chain length structures with increasing proportion of coconut oil at the same cooling rate.
