TAILORING LIPID FUNCTIONALITY IN FOODS

被引：3
作者：
LARSSON, K
机构：
[1] Department of Food Technology, University of Lund, S-221 00 Lund
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 10期
关键词：
D O I：
10.1016/0924-2244(94)90181-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
From knowledge of the relationships between the molecular organization of lipids in different states of order and their physical properties, it is possible to predict the functionality of lipids in food applications. Examples in which the crystal structure has a major influence are discussed, and include foods based on crystalline fats, in which polymorphic behaviour has a major effect on quality. The formation of liquid-crystalline phases by polar lipids is a significant factor in determining colloidal structure. Emulsification and the molecular interaction with starch are discussed in relation to the phase properties of polar lipids. Speculation on some of the possible future trends in lipid functionality applications are also presented.
引用
收藏
页码：311 / 315
页数：5
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