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冷甜点中的脂肪替代品:功能,挑战和策略
Zhaoyi Tang1,2, Shuyue Yang1, Weitian Li1
1Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, China.
概括
开发更健康的冷甜点需要有效的脂肪替代品来模仿天然脂肪. 本综述探讨了各种脂肪替代品和策略,以保持低脂肪冷食品的感觉质量.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 感官科学 感官科学
背景情况:
- 冷甜点的理想质地和口感与高脂肪含量有关.
- 高脂肪摄入与肥胖,糖尿病和心血管疾病 (CVD) 等健康问题有关.
- 对低脂冷甜点的需求需要有效的脂肪替代品.
研究的目的:
- 综合审查各种冷甜点中的脂肪替代品.
- 分析不同脂肪替代品的机制,挑战和质量影响.
- 讨论减少脂肪的冷甜点中改善感官属性的策略.
主要方法:
- 基于蛋白质,基于碳水化合物,基于脂质和复杂脂肪的替代品的审查.
- 分析它们的物理化学和感官特性.
- 检查成分比例,加工技术和稳定剂混合物.
主要成果:
- 减少脂肪往往会损害冷甜点的质地,奶油度和风味.
- 各种脂肪替代剂可以模仿脂肪的特性,但存在应用挑战.
- 现有策略可以减轻减少脂肪配方的负面感官变化.
结论:
- 本综述提供了关于脂肪替代机制和冷甜点改进策略的见解.
- 它支持开发更健康,可持续和消费者可以接受的脂肪替代品.
- 进一步的研究可以提高低脂冷甜点的感官吸引力和市场可行性.
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