在素食奶酪中替代和脂肪的油化
J Noon1, D Rousseau2, S R Euston3
1Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK.
这项研究探讨了油化来降低素食奶酪中的和脂肪. 油凝的特性和素食奶酪的特性是可调节的,可以显著降低和脂肪.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 营养科学 营养科学
背景情况:
- 素食奶酪通常含有高和脂肪含量.
- 油化提供了一种减少食品中和脂肪的潜在方法.
- 了解oleogel的特性是开发更健康的素食奶酪替代品的关键.
研究的目的:
- 为了研究油来减少纯素奶酪中的和脂肪.
- 评估不同油和油成分对油和素食奶酪特性的影响.
- 通过使用基于油凝的配方来评估素食奶酪特征的调整性.
主要方法:
- 使用各种油剂 (植物,单甘油,酸,卡纳乌巴) 制备油.
- 调整油凝器度和油相组合.
- 油脂凝硬度,氧化稳定性和素食奶酪特性 (硬度,粘性,可融性) 的表征.
主要成果:
- 与单糖,酸和卡纳乌巴油脂相比,植物油脂的硬度显著更高,重量为20%.
- 类油一般比对照油具有较低的氧化稳定性;植物醇表现出一种亲氧化作用.
- 基于oleogel的纯素奶酪显示了可调整的硬度和粘性,优异的可融性,以及大幅降低和脂肪含量 (从28%降至2%).
结论:
- 油化是一种有效的策略,可以显著减少素食奶酪中的和脂肪.
- 选择油器和配方允许精确控制素食奶酪的质地和可性.
- 这种方法为更健康,功能更强的素食奶酪产品提供了有希望的途径.
更多相关视频
06:31Highly Stereoselective Synthesis of 1,6-Ketoesters Mediated by Ionic Liquids: A Three-component Reaction Enabling Rapid Access to a New Class of Low Molecular Weight Gelators
Published on: November 27, 2015
08:02Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System
Published on: October 4, 2024
相关概念视频
Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives
Esters to Carboxylic Acids: Saponification
The reaction requires a base in stoichiometric amounts, which participates in the reaction and is not regenerated later. So, the base acts as a...
Nonenolizable Aldehydes to Acids and Alcohols: The Cannizzaro Reaction
Esters to Carboxylic Acids: Acid-Catalyzed Hydrolysis
During hydrolysis, the ester is first activated towards nucleophilic attack through the protonation of the carboxyl oxygen atom by the acid catalyst. The protonation makes the ester carbonyl carbon more electrophilic. In the next step, water acts as a nucleophile and adds to the...
Fats as Energy Storage Molecules
Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids
