Novel trans fat replacement strategies

被引:125
作者
Wang, Fan C. [1 ]
Gravelle, Andrew J. [1 ]
Blake, Alexia I. [1 ]
Marangoni, Alejandro G. [1 ]
机构
[1] Univ Guelph, Dept Food Sci, 50 Stone Rd East, Guelph, ON N1G 2W1, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
IN-WATER EMULSIONS; ETHYLCELLULOSE OLEOGELS; MECHANICAL-PROPERTIES; CRYSTAL NETWORKS; CANDELILLA WAX; OIL; ORGANOGELS; STABILITY; PHASE; MONOGLYCERIDES;
D O I
10.1016/j.cofs.2015.08.006
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The requirement for removing partially hydrogenated oils ( PHOs) in food products by the U. S. Food and Drug Administration ( FDA) is challenging the food industry to seek out healthy replacements that do not change the physical and sensory properties of end products. This article reviews novel strategies to structure liquid oils as PHO alternatives. The oil structuring mechanisms of ethylcellulose oleogels, plant- based wax oleogels, and monoglyceride- structured emulsions are discussed in detail. The structural and mechanical properties of such systems can be tailored to mimic that of PHO based fat systems. These oil- structuring methods show promise for applications in PHO- free products.
引用
收藏
页码:27 / 34
页数:8
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