摘要
脂肪替代物的使用能够降低食品中饱和脂肪酸和胆固醇的摄入水平,然而存在氧化和质构稳定性不良等问题。脂肪替代物体系的稳定性及其调控是影响其在食品工业中应用的重要因素。本文概述脂肪替代物体系稳定性的研究现状,总结提高脂肪替代物氧化和质构稳定性的方法,分析二者之间的关系,并对相关领域的发展趋势进行展望。
The application of animal fat substitutes can reduce the intake levels of saturated fatty acids and cholesterol in food,but there are a series of problems including poor oxidative and textural stability.The animal fat substitute stability and its regulation are important factors affecting their application in food industry.The research status of animal fat substitute oxidative and textural stability and their improvement methods were summarized,and the interactions between oxidation stability and textural stability were analyzed.The development trends and prospects in relevant fields were also discussed and analyzed.
作者
邬思思
张紫帆
唐绍峰
马铁铮
Wu Sisi;Zhang Zifan;Tang Shaofeng;Ma Tiezheng(School of Food and Health,Beijing Technology and Business University,Beijing Engineering and Technology Research Center of Food Additives,Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing 100048)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第9期399-408,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
北京市属高校高水平教师队伍建设支持计划青年拔尖人才培育计划项目(CIT&TCD 201904029)
国家自然科学基金青年科学基金项目(31501408)。
关键词
脂肪替代物
氧化稳定性
质构稳定性
组分互作
animal fat substitutes
oxidative stability
textural stability
component interactions
