基于植物的油化:特征和食品应用
Dhruv Thakur1, Anurag Singh2, Rajat Suhag3
1Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028 India.
Journal of food science and technology
|October 3, 2023
概括
油化利用植物将液态油转化为类似固体的脂肪. 本综述详细介绍了特性如何影响油凝的特性和食品应用,提供更健康的脂肪替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 营养科学 营养科学
背景情况:
- 脂肪对食物的感官特性至关重要,但固体脂肪对健康有问题.
- 油化将液态油转化为类似固体的结构,保留了石油的好处.
- 植物如大米,香,卡纳乌巴和向日是有效的食品级凝剂.
研究的目的:
- 审查植物性对油凝性质的影响.
- 探索的物理化学特性如何影响oleogel的功能.
- 涵盖基油凝在食品工业中的当前和潜在应用.
主要方法:
- 文献综述专注于基于的油脂凝.
- 分析的特性如何影响油凝的特性 (例如,油结合,学,热学,纹理,稳定性).
- 检查食品配方中的油凝应用.
主要成果:
- 不同的植物显著改变了油凝的特性.
- 的物理和化学属性直接影响油的结合能力,临界度,质行为,热过渡,质地,形态和氧化稳定性.
- 的选择是为特定的食品应用量身定制oleogel功能的关键.
结论:
- 植物是一种多功能凝剂,用于制造功能性油脂凝.
- 了解-结构-特性关系对于优化油凝性能至关重要.
- 基于的油脂为更健康的食品产品开发提供了有前途的途径.
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