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Improvement of Physical and Sensory Properties of Foods by Trans-fatty Acid and Search for the Fatty-acid Substitutes

反式脂肪酸改善食品物理和感官特性及寻找脂肪酸替代品

基本信息

批准号：
18580120
负责人：
MATSUMURA Yasuki
金额：
$ 2.43万
依托单位：
Kyoto University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2006
资助国家：
日本
起止时间：
2006 至 2007
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18580120/
关键词：
trans-fatty acids physical properties of foods sensory properties emulsion foods oil-in-water emulsion creams low-moisture foods shortening ショートニング低水分系食品

项目摘要

A low amount of trans-fatty acid is naturally present in milk fats, but manufacturing process causes the generation of high amounts of this fatty add in margarine and shortening. Several research groups have reported that the intake of trans-fatty adds has a risk to elevate the level of cholesterol in sawn. In USA, the food companies were obliged to indicate the contents of trans-fatty adds in their products. In our country, the reduction of trans-fatty adds in foods becomes also one of the important targets in food companies. However, the use of substitute fats are not promoted at the moment, because trans-fatty adds have the superior ability to improve the physical properties and sensory properties of foods as compared to their substitutes. Particularly, it is expected that there are much obstacles to the use of substitutes in oil-in-water emulsions as well as low moisture foods. The aim of the present study is to understand the mechanism whereby trans-fatty acids improve the physica … More l and sensory properties of emulsion and low-moisture foods.We investigated the effects of temperature and emulsifiers on the physical properties of creams (oil-in-water emulsions) containing trans-fatty adds in their oil droplet phase using rheological measurements, diffaential scanning calorimetry, electron spin resonance, etc. It was shown that the crystallization behavior in oil droplets and physical properties of creams were mdulated according to the emulsifiers. Especially, we could find the close relation between structure of emulsifiers and stability of creams.The role of shortening in bread dough was also analyzed. The distribution of shortening oil droplets in dough was observed by con-focal laser microscopy, and changes of physical properties of dough were tested by theological measurements. The shortening (including trans-fatty add) and the shortening substitute were found to affect differently on the oil droplets distribution and physical properties of dough. In the next step, we should search for the substitutes functions of which are similar to those of fats including trans-fatly acids basal on the findings obtained in this research. Less

牛奶脂肪中天然含有少量的反式脂肪酸，但在生产过程中，人造黄油和起酥油中会产生大量的反式脂肪酸。几个研究小组报告称，摄入反式脂肪添加剂有提高锯条中胆固醇水平的风险。在美国，食品公司有义务在其产品中标明反式脂肪添加剂的含量。在我国，减少食品中反式脂肪的添加也成为食品企业的重要目标之一。然而，替代脂肪的使用目前并未得到推广，因为与其替代品相比，反式脂肪添加剂具有更好的改善食品物理特性和感官特性的能力。特别是，在水包油乳剂和低水分食品中使用替代品预计会遇到很多障碍。本研究的目的是了解反式脂肪酸改善植物…的机制。采用流变学、差示扫描量热法、电子自旋共振等方法研究了温度和乳化剂对油滴相含反式脂肪的乳状液(水包油乳状液)物理性质的影响，结果表明乳化剂对乳状液在油滴中的结晶行为和物理性质有一定的调节作用。特别是乳化剂的结构与奶油的稳定性密切相关，并分析了起酥油在面包面团中的作用。用激光共聚焦显微镜观察了起酥油在面团中的分布，并用流变学方法检测了面团物理性质的变化。发现起酥油(包括反式脂肪添加剂)和起酥油替代品对面团的油滴分布和物理性质有不同的影响。下一步，我们应该在本研究的基础上，寻找与包括反式脂肪酸在内的脂肪功能相似的替代品。较少