Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer
文献类型： 外文期刊
作者： Liu, Xuan 1 ; Xu, Wanli 1 ; Wang, Weifei 2 ; Luo, Riming 3 ; Yang, Bo 4 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, 133 Yiheng St, Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
3.Guangdong Yue shan Special Nutr Technol Co Ltd, Foshan 528000, Peoples R China
4.South China Univ Technol, Sch Biosci & Bioengn, Guangzhou 510006, Peoples R China
5.Guangdong Youmei Inst Inteligent Biomfg Co Ltd, Foshan 528200, Peoples R China
关键词： Coconut oil -based diacylglycerol; Non-dairy creamer; Physicochemical characteristic; Trans fatty acids; Black coffee
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 19 卷
页码：
收录情况： SCI
摘要： Non-dairy creamers have been widely used for coffee whitening and texture improvement. To avoid the intake of trans fatty acids from partially hydrogenated oil, coconut oil-based diacylglycerol (CO-DAG) was applied in nondairy creamer as core material. In this study, effects of DAG content (30, 50, 70, 90%) on the characteristics of CO-DAG were evaluated, including rheological and thermodynamic properties. The CO-DAG with a content of 50% exhibited a wide plastic range and contained mixture of & beta; and & beta;' polymorphic forms. Using CO-DAG (50%) as core material, the physicochemical properties of non-dairy creamer were characterized and compared with commercial products. The results indicated that CO-DAG-based non-dairy creamers showed similar encapsulation efficiency (92.74%) and thermal stability to commercial products. Furthermore, CO-DAG-based non-dairy creamer showed higher whiteness index (54.20) than commercial non-dairy creamers (50.22) when applied to black coffee. Overall, it is anticipated that CO-DAG-based non-dairy creamers have great potentials in coffee whitening.
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