固形脂の物性に及ぼすアセチル化ショ糖脂肪酸エステルの影響

抄録

The effect of lipophilic sugar fatty acid esters (SE) and their acetylated derivatives (ASE) on the physical properties of solid fats was investigated by measuring open-tubed melting point (OMP), Mettler dropping point (MDP) and softening point (MSP), and solid fat index (SFI) of cacao butter, palm oil and hardened coconut oil with and without SE or ASE added. Differential scanning calorimetry (DSC) was also conducted for cacao butter with and without ASE added. Results obtained were as follows :
1) OMP, MDP, and MSP of all three solid fats gradually decreased with increasing amount of ASE added, but those tended to increase with increasing amount of SE added, although there was a slight decrease when the amount of SE added was small. However, these changes of MDP and MSP were much greater than the case of OMP. Then, the fats added 5% SE gave remarkably higher MDP and MSP compared to those added 5% ASE.
2) The larger the amount of ASE added, the lower was SFI of cacao butter and palm oil at 15 and 25°C, but SE did not cause such a difference with the amount added. However, even at 35°C at which SFI of cacao butter was 0, and at 45°C at which SFI of palm oil was 0, SFI of these fats added 5 % SE was 3.4 and 1.2, respectively.
3) DSC of cacao butter added ASE tended to give a smaller main peak and a wider range of melting temperature with increasing amount of ASE added. Also, treated at 25°C, the temperature at top of the main peak observed after 120 h, rose 2°C compared to after 24 h when ASE was not added, but it rose only 0.5°C when 1% ASE was added and did not rise when 2 or 5% ASE was added.