调合油
调合油是指含有两种或两种食用油种的油品，油脂组成的比例非常多样化，以植物性调合油较常见，例如芥花油与高油酸葵花油调合[1]、棕榈油与橄榄油调合[2]等。
目的与功能
营养调整
2009 年世界卫生组织(World Health Organization,WHO)提出每日建议摄取的饱和脂肪酸、单元不饱和脂肪酸与多元不饱和脂肪酸组成比例分为 1：1.5：1 ，必需脂肪酸则提出亚麻油酸与α-次亚麻油酸为 5-10：1的组成比例[3]；单一油种可能没有理想的脂肪酸组成，因此早期通常借由混合不同油脂以调整脂肪酸组成及油脂的理化特性，藉以提供消费者更完整的营养来源[4]。对于不同配方组成调合油营养研究相当多，如米糠油与棕榈油以适当的比例混合后可接近世界卫生组织(WHO)建议的油脂摄取比例[5]、椰子油与花生油或橄榄油制成的调合油可降低血液中低密度脂蛋白(low-density lipoprotein,LDL) 并增强体内抗氧化作用[6]、椰子油与米糠油或芝麻油进行调配具有降血脂的效果[7]等。
安定性提升
油脂在饮食中扮演重要的角色，在家庭、餐厅及夜市等不同场所使用油脂进行煎煮炒炸等高温处理时，这些高温环境下油脂容易发生氧化裂解等化学反应，导致油脂品质降低或产生对健康具有潜在风险的物质[8]，因此油脂的氧化稳定性就显得相当重要。常见以氧化安定性高的棕榈油[2]、高油酸葵花油[1]与其他植物油进行调配，亦有相当多提升氧化安定性的复合调合油配方研究[9][10]。
性状调整
油脂的组织与不同环境下的状态变化会影响在食品或消费者使用便利性与喜好度。借由不同油脂组成调配可达到修正油脂性状如延展度[11]、澄清度、低温凝固[12]与风味等。
参考来源
- ^ 1.0 1.1 Improving the oxidative stability of polyunsaturated vegetable oils by blending with high-oleic sunflower oil （页面存档备份，存于互联网档案馆）E. N. Frankel and S. W. Huang. 1994.Journal of the American Oil Chemists’ Society. 71(3):255-259.
- ^ 2.0 2.1 Heat-oxidation stability of palm oil blended with extra virgin olive oil. （页面存档备份，存于互联网档案馆）Antonella De Leonardis and Vincenzo Macciola. 2012.Food Chemistry. 135(3): 1769-1776.
- ^ Interim summary of conclusions and dietary recommendations on total fat and fatty acids. The joint FAO/WHO expert consultation on fats & fatty acids in human nutrition （页面存档备份，存于互联网档案馆）World Health Organization (WHO) 2008. p.1-14. Geneva: WHO
- ^ Development of rice bran oil blends for quality improvement （页面存档备份，存于互联网档案馆）Monika Choudhary, Kiran Grover and Gurpreet Kaur Choudhary. 2015. Food Chemistry. 173(15): 770-777.
- ^ Development of rice bran oil blends for quality improvement （页面存档备份，存于互联网档案馆） Monika Choudhary, Kiran Grover and Gurpreet Kaur Choudhary. 2015. Monika Choudhary, Kiran Grover and Gurpreet Kaur Choudhary. 2015.
- ^ Rats fed blended oils containing coconut oil with groundnut oil or olive oil showed an enhanced activity of hepatic antioxidant enzymes and a reduction in LDL oxidation Anitha Nagaraju and Lokesh R. Belur 2008. Food Chemistry. 108(): 950-957
- ^ Hypolipidemic effect of oils with balanced amounts of fatty acids obtained by blending and interesterification of coconut oil with rice bran oil or sesame oil. （页面存档备份，存于互联网档案馆）Malongil B. Reena and Belur R. Lokesh. 2007.Journal of Agricultural and Food Chemistry. 55(25): 10461-10469.
- ^ Measurements of frying fat deterioration: A brief review （页面存档备份，存于互联网档案馆）C. W. Fristsch. 1981. A brief review, 58(3): 272-274.
- ^ Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and antioxidative characteristics （页面存档备份，存于互联网档案馆） Mohamed Fawzy Ramadan. 2013. Industrial Crops and Products. 43: 65-72.
- ^ Improving the oxidative stability of sunflower oil by blending with Sclerocarya birrea and Aspongopus viduatus oils. （页面存档备份，存于互联网档案馆）A. Mariod, B. Matthäus, K. Eichner and Ismail H. Hussein. 2005.Journal of Food Lipids. 12(2): 150-158.
- ^ Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation Lai Oi Ming, H. M. Ghazali and Chong Chiew Let. 1999.Food Chemistry. 64(1): 83-88.
- ^ Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperaturesHasmadi Mamat, I. Nor Aini, Mamot Said and Radzuan Jamaludin. 2005. Food Chemistry. 91(4): 731-736.