脂肪替代物在蛋黄酱中的应用研究进展

Application research progress of fat substitutes in mayonnaise

蛋黄酱的胆固醇和脂肪含量高,研究人员试图完全或部分替代其中的蛋黄和脂肪。然而,蛋黄酱中每种成分在质构和稳定性方面都扮演着特定的角色,使用乳化剂和脂肪替代物可能会影响其感官、质构和稳定性。因此,如何制备稳定的低脂蛋黄酱并尽可能还原全脂蛋黄酱的感官和质构特性已经成为热门的研究方向。综述了蛋黄酱中各成分的不同作用和不同基质的脂肪替代物在蛋黄酱中的应用研究,旨在为低脂蛋黄酱的研发提供帮助。

Mayonnaise, as a condiment, is widely accepted by consumers. As the public′s awareness of diet and health continues to increase, food nutrition issues have attracted more and more attention. Because mayonnaise has high cholesterol and high fat content, many researchers try to completely or partially replace fat and egg yolk, however, each component in mayonnaise plays a specific role in texture and stability. The use of alternative emulsifiers and fat substitutes may affect the sensory, texture and stability of mayonnaise. Therefore, how to prepare stable low-fat mayonnaise and restore the sensory and texture properties of full-fat mayonnaise as much as possible has become a hot research topic. This review summaries different effects of the ingredients in mayonnaise and the application research of different matrix fat substitutes in mayonnaise, so as to provide theoretical support for the research and development of low-fat mayonnaise.