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Synergistic Effect and Mechanism of Rice Bran Wax and Sodium Stearyl Lactate on the Properties and Cookie Quality of Hydroxypropyl Methylcellulose Oleogels

文献类型： 外文期刊

作者： Zhu, Yan 1 ; Xiong, Luyao 1 ; Zhao, Suyuan 1 ; Xu, Wei 1 ; Zhang, Liwen 1 ; Zheng, Mingming 1 ; Zhou, Yibin 1 ; Li, Shiyi 1 ;

作者机构： 1.Anhui Agr Univ, Key Lab Jianghuai Agr Prod Fine Proc & Resource Ut, Minist Agr & Rural Affairs, Coll Food & Nutr,Anhui Engn Res Ctr High Value Uti, Hefei, Peoples R China

2.Chinese Acad Agr Sci, Hubei Key Lab Lipid Chem & Nutr, Oil Crops & Lipids Proc Technol Natl & Local Joint, Oil Crops Res Inst,Key Lab Oilseeds Proc,Minist Ag, Wuhan, Peoples R China

关键词： bicomponent oleogels; cookie quality; crystal structure; gel properties; sensory evaluation

期刊名称：EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY （ 影响因子：1.8； 五年影响因子：2.5 ）

ISSN：

年卷期： 2025 年 127 卷 4 期

页码：

收录情况： SCI

摘要： In this study the effect of rice bran wax (RBW) and sodium stearoyl lactate (SSL) on the structure, physical properties of hydroxypropyl methylcellulose (HPMC) oleogels and their performance in cookies were investigated. Both RBW and SSL significantly enhanced the thermal sensitivity, thixotropic recovery and shear viscosity of HPMC oleogels, especially at 4%-8% SSL. With the addition of RBW/SSL, a synergistic effect was observed, the number of crystals increased and the crystal structure became denser. RBW led to the presence of beta' crystals, while SSL increased the number of alpha crystals in HPMC oleogels. Van der Waals interactions and electrostatic repulsion served to stabilize the network structure. Practical Application: 4%-8% sodium stearoyl lactate improved the spread ratio, texture and overall acceptability of hydroxypropyl methylcellulose (HPMC) oleogel cookies to a level similar to shortening cookies. This study provides theoretical support for the quality improvement of HPMC based oleogel cookies.

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