基于食用多糖的油脂凝和新型乳液凝作为脂肪类似物:一篇综述
Xiangfang Hu1, Qinbo Jiang1, Liyang Du1
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Carbohydrate polymers
|October 15, 2023
概括
基于多糖的油脂凝和乳液凝提供更健康的脂肪替代品,具有可定制的特性. 这些凝显示出对食品应用的希望,尽管选择正确的类型仍然是一个挑战.
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
- 生物化学 生化学
背景情况:
- 基于多糖的油脂凝和乳液凝正在成为固体脂肪的可持续替代品.
- 它们提供了诸如更健康的脂肪酸配置,可调节的纹理和增强的营养/风味封装等优势.
- 它们在石油结构中的潜力依赖于形成强大的多糖网络.
研究的目的:
- 综合审查基于多糖的油脂凝和乳液凝.
- 讨论它们的制备方法,潜在机制和食品应用.
- 探索这个领域的未来趋势,发展和挑战.
主要方法:
- 对基于多糖的油脂凝和乳液凝现有研究的文献综述.
- 分析各种油凝技术和乳液凝形成策略.
- 对食品应用和食品3D打印能力研究的审查.
主要成果:
- 聚糖体凝表现出优异的油容量,营养/风味嵌入,以及3D打印能力.
- 不同的制备方法和介质影响多糖网络形成和凝特性.
- 作为食品中的脂肪替代品的应用正在积极探索中.
结论:
- 基于多糖的油脂凝和乳液凝是创新食品开发的多功能材料.
- 未来的应用可能包括定制营养食品和分子美食学.
- 克服选择适合特定产品要求的合适凝所面临的挑战是实现更广泛采用的关键.
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