巧克力生产的油凝系统:系统审查
Jheniffer E Valdivia-Culqui1, Jorge L Maicelo-Quintana2, Ilse S Cayo-Colca2
1Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.
Gels (Basel, Switzerland)
|September 27, 2024
概括
油脂凝通过减少和脂肪来提供更健康的巧克力替代品. 这些创新系统模仿可可黄.
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:
- 巧克力的流行与其感官吸引力有关,但可可黄 (CB) 的高和脂肪含量引发了健康问题.
- 消费者对更健康的食物选择的需求正在增加,推动食品配方的创新.
- 在不影响食品质量的情况下减少食物中和脂肪是食品行业的一个重大挑战.
研究的目的:
- 审查油凝系统的进展,作为减少巧克力中和脂肪的策略.
- 探索油在改善巧克力稳定性和感官属性的潜力.
- 研究富含点氨酸的农业工业副产品作为油脂凝的可持续结构剂.
主要方法:
- 关于oleogel系统及其在巧克力中的应用的文献综述.
- 对模仿和脂肪功能的oleogel特性进行分析.
- 探索油脂凝组件的可持续采购方式.
主要成果:
- 油脂凝可以有效地模仿可可黄的物理和感官特性.
- 在巧克力配方中加入油脂凝有望降低和脂肪含量.
- 富含点的农业工业副产品是生产油凝的可行和可持续的选择.
结论:
- 油脂是一种有前途的方法,用于开发更健康的巧克力产品,减少和脂肪.
- 需要对油脂凝和基于油脂凝的巧克力的物理化学特性进行进一步的研究.
- 可持续采购oleogel组件可以提高低脂巧克力的环境特征.
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