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基于脂质的化合物结构的油脂凝的全面审查:从结构机制到营养功能和食品工业中的应用

Qianyu Le¹, Zheng Fang², Huiyun Chen³

¹Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P. R. China.

Comprehensive reviews in food science and food safety

|July 1, 2025

概括

作为有前途的脂肪替代品,油脂可以通过调整成分和加工来定制,以提高营养功能. 需要进一步研究功能性食品的长期安全性和应用.

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
材料科学材料科学材料科学

背景情况:

油脂凝正作为食品工业中可行的脂肪替代品引起人们的注意.
脂肪酸 (FAs) 和脂肪醇等基于脂质的化合物是油脂凝的关键结构成分.
了解油脂凝的特性对于其作为更健康的脂肪替代品的应用至关重要.

研究的目的:

审查oleogel成分对营养功能和食品应用的影响.
探索结构剂类型,溶剂油和加工条件如何影响油凝的特性.
评估健康益处,并确定油凝技术进一步研究的领域.

主要方法:

审查关于oleogel组成,特性和应用的现有文献.
分析影响oleogel结构的因素,包括组件之间的协同效应.
对基于热力学的选模型进行检查,以识别油结构组合.

主要成果:

油凝的性能受到结构剂度/类型,溶剂油形状和加工条件 (冷却速率,剪切) 的显著影响.
在oleogel形成中,脂肪酸和脂肪醇之间的协同作用得到证实.
油脂提供健康益处,如取代有害脂肪和提供生物活性,但需要长期的安全性研究.

结论:

调节oleogel的组成和加工可以定制特性,以增强营养功能和更广泛的食品应用.
油脂凝已经在各种食品类别中得到了成功的应用,包括面包,乳制品和面包.
需要进一步研究营养作用,功能性食品应用,监管方面以及长期代谢影响.

关键词:

应用程序应用程序应用程序食物食物食物食物基于脂质的化合物是基于脂质的化合物.营养功能营养功能油脂凝是一种油脂.结构化机制的结构化机制

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