马格林生产的技术创新:目前的趋势和未来的展望,对移除反式脂肪和和脂肪的替代品
Ankit Bihola1, M B Chaudhary2, M R Bumbadiya3
1Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
Comprehensive reviews in food science and food safety
|December 19, 2024
概括
创新技术,如新化和油凝制造,使得生产更健康的黄油成为可能. 这些方法可以减少有害的反式脂肪和和脂肪,改善脂质特征,改善心脏健康.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 玛格林市场的增长是由成本和便利驱动的.
- 黄油和传统的黄油脂肪与心血管疾病等健康问题有关.
- 化中的反式脂肪对健康构成重大风险.
研究的目的:
- 审查生产更健康的黄油的新技术.
- 探索减少黄油中和脂肪和反式脂肪的方法.
- 为了突出马格林配方中使用非常规油的用途.
主要方法:
- 复习先进的化技术 (基于等离子体).
- 使用超临界CO2的兴趣化分析2.
- 对结构化植物油的oleogel技术的评估.
- 对非常规石油来源的调查 (老虎坚果,莫林加等). ) 的情况.
主要成果:
- 新的化方法可以生产无转化脂肪的油.
- 兴趣化的油和油凝可以降低和脂肪含量.
- 非传统的油可以有效地纳入黄油.
结论:
- 先进的技术可以彻底改变黄油生产.
- 更健康的黄油配方可以通过减少不健康的脂肪来实现.
- 这些创新支持开发高质量,心脏健康的黄油.
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