脂肪修饰的趋势 允许替代部分化脂肪产品 建议用于高级应用
Anna Zbikowska1, Sylwia Onacik-Gür2, Małgorzata Kowalska3
1Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland.
Gels (Basel, Switzerland)
|June 27, 2023
概括
油脂和脂肪被用于工业用途,但传统的方法,如化产生不健康的转脂肪酸 (TFA). 酶性兴趣化和油化提供了更健康的替代品,通过保持营养价值和减少TFA.
科学领域:
- 食品科学与技术 食品科学与技术
- 脂质化学 脂质化学
- 营养科学 营养科学
背景情况:
- 由于成本和质量要求,天然油脂往往需要对工业应用进行修改.
- 传统的脂肪修饰方法,如化,可以产生不健康的转脂肪酸 (TFA).
- 对于更安全,更健康,更可持续地生产的脂肪产品的需求越来越大.
研究的目的:
- 探索超越传统方法的替代脂肪修饰技术.
- 评价酶激酶干化和油化作为更健康的选择.
- 评估这些新方法在满足行业和消费者对质量和安全的需求方面的潜力.
主要方法:
- 酶性兴趣化:使用酶修改脂肪,以改变其物理和化学性质,而不会损害脂肪酸.
- 油凝:通过分散,脱水或溶剂交换等方法,使用少量凝剂 (油凝器) 构建液态油.
- 对改性脂肪和油脂的物理和化学特性进行分析.
主要成果:
- 酶性兴趣化允许在保存生物活性脂肪酸的同时进行产品设计,但可能昂贵.
- 油化通过不改变油的化学成分来保持油的营养价值,并允许调节性质.
- 油化提供了一条有希望的途径,可以减少反式脂肪酸和和脂肪酸,增加不和脂肪酸的摄入量.
结论:
- 酶性兴趣化和油化是传统脂肪改造的可行的替代方案.
- 油化是一种新且健康的方法,有可能取代食品中的部分化脂肪.
- 这些方法与可持续生产,产品安全和改善营养特征的趋势保持一致.
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