The Composition and Preparation of Powder Oil and Its Application in Food

被引：0
作者：
Wu C. [1 ,2 ]
Liu Z. [1 ]
Tian Y. [1 ,3 ]
Zhi L. [1 ]
Liu H. [1 ]
Shi A. [1 ,2 ]
Wang Q. [1 ,2 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing
[2] College of Food Science and Technology, Hebei Agricultural University, Hebei, Baoding
[3] College of Food Science and Engineering, Qingdao Agricultural University, Shandong, Qingdao
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 11期
关键词：
application characteristics; Pickering emulsion; powder oil; preparation process; stability;
D O I：
10.16429/j.1009-7848.2023.11.041
中图分类号：
学科分类号：
摘要：
Powder oil is a functional lipid food ingredient prepared by microcapsule technology, which can well protect core oil from the influence of the external environment. Compared with unembedded oil, it has the advantages of improving oxidation stability, extending shelf life, controlling release, and improving food quality. In this paper, the composition and preparation technology of powder oil, the influence on the physicochemical properties of microencapsulated powder oil and its application in food were systematically reviewed, and the review could provide the reference for the preparation of powder oil and its application in food industry. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：435 / 445
页数：10
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