CAJ | 학술논문

以花生油为基料油，通过向其添加分子蒸馏单甘酯制备具有一定塑性的有机凝胶油。探讨了分子蒸馏单甘酯含量对有机凝胶油性质的影响。结果表明：分子蒸馏单甘酯含量对有机凝胶油的硬度、流变性、持油性、固体脂肪含量、热性质有很大影响，这些性质参数随分子蒸馏单甘酯含量的增加而增大，而分子蒸馏单甘酯含量对有机凝胶油的晶型影响不大。
이화생유위기료유，통과향기첨가분자증류단감지제비구유일정소성적유궤응효유。탐토료분자증류단감지함량대유궤응효유성질적영향。결과표명：분자증류단감지함량대유궤응효유적경도、류변성、지유성、고체지방함량、열성질유흔대영향，저사성질삼수수분자증류단감지함량적증가이증대，이분자증류단감지함량대유궤응효유적정형영향불대。
Organogels with certain plasticity was prepared by peanut oil and molecular distilled monoglyc-eride,and the effects of molecular distilled monoglyceride content on the properties of the organogels were discussed. The results showed that the molecular distilled monoglyceride content had obvious effects on hardness,rheology,oil binding capacity,solid fat content and thermal property of the organogels. The pa-rameters of these properties increased with the molecular distilled monoglyceride content increasing,while the molecular distilled monoglyceride content had little effect on crystal form of the organogels.