用于部分替代马格林中的固体脂肪的性油脂
Roman Sobolev1, Yuliya Frolova1, Varuzhan Sarkisyan1
1Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific, Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia.
Gels (Basel, Switzerland)
|September 27, 2023
概括
油脂凝可以取代黄油中的固体脂肪,减少和脂肪酸高达35%,增加多不和脂肪酸. 虽然纹理特性可能会降低30%以上的油脂凝,但物理化学特性可以得到改善.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
背景情况:
- 油脂凝正在被探索作为食品中固体脂肪的替代品.
- 玛格林生产传统上依赖于具有特定物理化学性质的固体脂肪.
研究的目的:
- 评估用油脂凝取代黄油中的固体脂肪的可行性.
- 分析油脂凝加入对马格林脂肪酸概况和特性的影响.
主要方法:
- 油脂凝是使用蜜蜂或成分在3%的凝剂度下制备的.
- 玛格林的配方含有油脂的含量从10%到50%的脂肪阶段.
- 使用主要成分分析 (PCA) 分析了物理化学,风湿学,热学和感觉性质,以及脂肪酸成分.
主要成果:
- 与商业脂肪相比,油脂具有较低的纹理特性,但和脂肪酸含量较低.
- 玛格林的颜色在很大程度上保持不变,添加了oleogel.
- 当oleogel含量超过30%时,纹理和感官特性显著下降.
- 增加的油凝比例与减少的融化度相关.
- 黄油显示和脂肪酸减少了7-35%,多不和脂肪酸增加了18-92%.
结论:
- 油脂凝提供了一个可行的策略来调整黄油的脂肪酸成分.
- 加入油脂凝可以改善黄油的物理化学特性.
- 优化oleogel含量至关重要,以平衡营养益处与纹理和感官属性.
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