油凝分类,物理化学表征方法和在食品中应用的典型案例:一篇综述
Hongtu Qiu1,2,3, Hua Zhang3, Jong-Bang Eun1
1Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea.
Food science and biotechnology
|April 8, 2024
概括
可食用油脂提供了一个更健康的替代传统脂肪通过结构液体油. 本综述探讨了oleogel的特性,制备,性能和食品应用.
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
- 营养科学 营养科学
背景情况:
- 传统的含有反式脂肪和和脂肪酸的脂肪对健康有风险.
- 可食用的油脂凝正在通过结构化液体油来成为更健康的脂肪替代品.
- 研究重点是与不和油和凝剂的oleogel相互作用.
研究的目的:
- 审查食用油的特性.
- 为食品中的油凝应用提供参考.
- 将油脂凝分类并讨论它们的凝,特性和用途.
主要方法:
- 根据凝因子对油脂凝的分类.
- 测量物理化学性质的方法描述.
- 讨论当前的食品产品应用.
主要成果:
- 油凝的特性取决于制备方法和系统组成.
- 了解oleogel网络结构是它们功能性的关键.
- 糖果,面粉和肉类等各种食品可以使用油.
结论:
- 油脂凝在食品配方中是一个多功能和更健康的选择.
- 进一步研究oleogel的特性可以扩大其食品应用.
- 本综述是食品工业中使用油脂凝的指南.
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