Trans‐Free Nondairy Creamer Prepared from Enzymatic Interesterification of Soybean Oil and Fully Hydrogenated Soybean Oil
2014
Wang, Biao | Liu, Jie
Trans‐free fats were prepared from enzymatic interesterification of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO) and the fats were used as core material to prepare nondairy creamer. The method of preparation and characteristics of nondairy creamer had been studied. The obtained products were evaluated for their physicochemical characteristics that included moisture content, peroxide value, acid value and bulk density, and were proved to have no significant difference with commercial products. Nondairy creamer prepared in this study was trans‐free (<0.1%) in comparison with over 30% Trans Fatty Acids content of commercial products. The present study can be used as a method to prepare trans‐free nondairy creamer and make this kind of products healthier. PRACTICAL APPLICATIONS: Nondairy creamer is widely used in food industry for its economy, good antioxidant capacity, being easily dissolved in water, ease of handling and improved shelf life. But commercial products have high content of trans‐fatty acids that are harmful to people's health. In consideration of this, preparing trans‐free nondairy creamer is significant to consumers' health and food industry. SO and FHSBO were trans‐free. In the process of interesterification of these two kinds of oil, the fatty acids were recombined and its structure did not change, which made the final reaction products trans‐free and healthier. Consequently, the reaction products can be used as core material to prepare trans‐free nondairy creamer, and the final products can get acceptable sensory qualities.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library