肉制品中的基于乳液凝的脂肪替代品:结构设计,加工稳定性,口腔滑性/口味感知以及消化特性
Xiaoxiao Zhu1, Yonggang Tu1, Yan Zhao1
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
Food chemistry
|November 1, 2025
概括
乳液凝作为减少脂肪的肉制品中的脂肪替代品,有望改善质地和风味. 然而,在模拟特定脂肪和优化这些新型脂肪替代品的工业生产方面,仍然存在挑战.
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:
- 从肉制品中摄入大量和脂肪会给健康带来风险.
- 脂肪替代品对于开发低脂肉类产品至关重要.
- 乳液凝提供独特的结构和功能性质作为脂肪替代品.
研究的目的:
- 审查肉制品中减肥策略的局限性.
- 讨论基于乳液凝的脂肪替代品的乳化剂/凝剂.
- 探索乳液凝脂肪替代品的加工,感觉和消化方面.
主要方法:
- 关于肉制品中的减脂策略的系统文献综述.
- 对乳液凝配方的乳化剂/凝剂的分析.
- 探索影响乳液凝性质的调节机制.
主要成果:
- 乳液凝具有作为低脂肪肉制品中有效脂肪替代物的潜力.
- 选择合适的剂量对于所需的纹理和稳定性至关重要.
- 处理,感官感知和消化是关键因素.
结论:
- 乳液凝对低脂肪肉类产品的开发具有前景.
- 挑战包括精确的脂肪模拟,口服反应,消化动态和扩展.
- 需要进一步的研究来克服这些限制的商业可行性.
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