作为固体脂肪替代品的基油脂的功能评估,用于设计低和脂肪的植物性肉类类似物
Young Seo Park1, Sungmin Jeong2,3, Suyong Lee4,5
1Department of Food Science & Biotechnology and Sejong University, Seoul, Republic of Korea.
NPJ science of food
|January 16, 2026
概括
基于的油脂为植物性肉类类别中的固体脂肪提供了更健康的替代品. 这些新型成分提高了性能和脂肪酸概况,支持可持续的粮食发展.
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:
- 越来越多的消费者对更健康,更可持续的食物选择的需求推动了对肉类类别的兴趣.
- 关于在肉类类型中取代固体脂肪以减少和脂肪含量,目前的研究有限.
研究的目的:
- 评估基于天然的油脂作为低和脂肪肉类类型的固体脂肪替代品.
- 评估这些油脂凝对肉类类型的物理,和营养特性的影响.
主要方法:
- 用香草,卡纳乌巴和蜜蜂对油脂进行结构化,以制造油.
- 评估oleogel的特性 (固体脂肪的保留,硬度,粘度,温度敏感性).
- 将油脂凝纳入肉类类似物,取代子油,并分析它们的特性 (外观,损失,硬度,脂肪酸概况).
主要成果:
- 与油相比,基于的油脂在更高的温度下表现出优越的固体脂肪保留.
- 卡纳乌巴油脂在化时表现出增强的粘度和温度敏感性.
- 含有油脂凝的肉类类别显示,损耗降低,脂肪酸概况更健康 (和脂肪较低,不和脂肪较高).
结论:
- 基于天然的油脂凝是开发植物性肉类类型的有效固体脂肪替代品.
- 这些油脂凝提高了性能和营养质量,与更健康和可持续的食品趋势保持一致.
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