不同稳定剂对椰子油基植脂乳稳定性的影响Effects of different stabilizers on the stability of liquid creamer prepared from coconut oil

为解决传统植脂末带来的反式脂肪酸问题、弱化植脂末标签，以椰子油为原料开发植脂乳。通过单因素试验研究了不同稳定剂对植脂乳体系黏度、粒径、Turbiscan稳定性指数（TSI）的影响，在此基础上采用响应面试验对植脂乳配方进行优化。结果表明：单，双甘油脂肪酸酯与硬脂酰乳酸钠复合使用效果优于单独使用；随着不同稳定剂添加量的增加，植脂乳稳定性均呈现先增加后降低的现象；优化的植脂乳最佳配方为复合乳化剂（单，双甘油脂肪酸酯与硬脂酰乳酸钠质量比1∶ 1）添加量0.21%、酪蛋白酸钠添加量0.86%、卡拉胶添加量0.008%、磷酸氢二钠添加量0.13%，此配方下制备的植脂乳TSI为0.419。综上，优化后得到的植脂乳在室温下有良好的稳定性。 To address the issue of trans fatty acids associated with traditional non-dairy creamers and to achieve a cleaner label for non-dairy creamer products, a liquid creamer was developed using coconut oil as the raw material. The effects of different stabilizers on the viscosity, particle size, and Turbiscan stability index (TSI) of the liquid creamer system were investigated through single-factor experiments. Based on these findings, the formulation of the liquid creamer was optimized using response surface methodology. The results indicated that the combined use of mono-and diglycerides (MDG) and sodium stearoyl lactylate (SSL) was superior to their individual use. As the dosage of different stabilizers increased, the stability of the liquid creamer initially improved and then deteriorated. The optimized formulation was determined as follows: compound emulsifier (a 1∶ 1 mass ratio of MDG to SSL) dosage 0.21%, sodium caseinate dosage 0.86%, carrageenan dosage 0.008%, and disodium hydrogen phosphate dosage 0.13%. The TSI of the liquid creamer prepared with this optimized formulation was 0.419. In conclusion, the optimized liquid creamer exhibits good stability at room temperature.