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基于植物的天然生物活性油脂凝的形成,表征和应用:一篇综述

Yuhui Wang¹, Shiqi Liu², Lulu Zhang²

¹College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China.

|May 30, 2024

概括

以植物醇为基础的油脂提供了和脂肪的更健康的替代品,作为食品中有效的脂肪替代品. 研究探讨了它们的形成,特性和应用,突出了它们对心血管健康的潜力.

科学领域:

食品科学食品科学食品科学
生物化学生化学
材料科学材料科学材料科学

背景情况:

油脂凝是结构性脂肪系统,旨在取代不健康的脂质.
植物醇因其降胆固醇和心血管益处而显示出作为油剂的前景.
目前对基于植物的油脂凝的研究有限.

研究的目的:

综合审查基于植物的油脂凝的形成,表征和应用.
为了研究影响植物油取行为的因素.
在食品应用中识别植物醇基的挑战和未来方向.

主要方法:

审查现有的关于植物醇油凝形成和表征的文献.
分析影响oleogel属性的配方参数 (植物类型,度,油类型等). ) 的情况.
检查作为脂肪替代品和配送车辆的潜在应用.

主要成果:

植物醇的油化受配方成分和条件的影响.
这些油脂凝可以作为固体脂肪的替代品,而不会影响食物的质地或感官属性.
植物醇油基显示出作为生物活性化合物的输送系统的潜力.

结论:

以植物醇为基础的油脂凝是开发更健康的食品产品的一个有希望的领域.
需要进一步的研究来克服食品加工应用中的挑战.
本综述为推进植物油凝领域提供了洞察力.

关键词:

申请申请表申请表形成机制的形成机制这是Oleogel的产品.油化行为行为.植物醇是一种植物醇.

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