学术
摘 要:
在部分氢化油脂或选择性氢化油脂中，反式脂肪酸的含量相对最高；而氢化工艺能赋予油脂一系列的优良特性，如快速结晶等。 科学研究证明，反式脂肪酸对健康有副作用。食品制造商面临来自消费者、零售商以及法规部门的愈来愈强烈的压力，要求在加工食品中消除反式脂肪酸。但在实际应用时，不含反式脂肪酸的替代油脂与部分氢化油脂中的固体脂肪含量（SFC）特征相似，从而带来结晶速度慢、产能下降、成本上升等问题。 目前对于在食品中消除反式脂肪酸在技术上已经有一些解决方案，同时开发出一系列新型的能够促进油脂结晶的复合乳化剂产品；许多油脂和焙烤食品制造商用不含反式脂肪酸的分馏棕榈油和交酯化棕榈油、取代了含大量反式脂肪酸的部分氢化油，而新型复合乳化剂解决了结晶速度这一难题。 这些新型复合乳化剂产品是专为促进油脂的快速结晶而开发的，可帮助企业生产线的效率优化，并改善油脂在油酥类糕点、蛋糕以及脂基夹心等焙烤食品中的应用性能。[著者文摘]
文章出处:
《中国食品添加剂》-2007年G00期 -164-168页
栏目信息:
分 类 号:
Practical steps in removing trans fats from oil ＆ fat products
Jonathon Mallinson （ Danisco A/S）
Abstract:
Trans fatty acids can be found in their highest concentrations in fats that have been subject to partial or selec- tive hydrogenation, a process that gives the fats a series of desirable characteristics, for example rapid crystallization. Scientific studies have revealed the negative influence of trans fatty acids on health, food manufacturers have been under increasing pressure from consumers, retailers and legislators to remove them from their products. While existing trans -free alternatives can contribute to a similar solid fat content to partially hydrogenated fats, they often show slower crystallization speed and inferior performance in final food applications such as reduced production capacity and increased costs. There are some available options for trans fatty acids remove, and a new range of emulsifier blends which promotes crystallization have been developed. These blends solve the problems experienced by many manufacturers of fats and oils, fine bakery products who have replaced trans - rich partially hydrogenated fats with trans - free palm oil fractions and interesterified fats. These emulsifier blends have been specially developed to secure fast fat crystallization, enabling manufacturers to get the most out of their production line and enhancing fat performance in pastries, cakes and fat - based fillings for bakery and fine bakery.[著者文摘]
Key words:
trans fatty acids; partial and selective hydrogenation; solid fat content （SFC） ; crystallization; emulsifier blends; oil ＆ fat
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