Green leaf lipid extract as a natural emulsifier in reduced-fat chocolate

绿叶脂质提取物作为降脂巧克力的天然乳化剂

• 批准号: 1862320
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2016
• 资助国家: 英国
• 起止时间: 2016 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-1862320
• 关键词: Green; leaf; lipid; extract; natural

Around 50% of the calories in chocolate are contributed by fat. The amount of fat controls the viscosity of liquid chocolate in processing. Reduction of fat to improve the nutritional profile of chocolate leads to undesirable increase in viscosity and processing difficulties. Traditionally chocolate fluidity can be improved by addition of emulsifiers such as PGPR (polyglycerol polyricinoleate or E476). At the same time consumers increasingly prefer foods with 'clean' or 'natural' labels making ingredients such as PGPR less attractive. The overall aim of this PhD research is to reduce fat in chocolate with natural emulsifiers from green leaf materials.

巧克力中大约50%的热量来自脂肪。在加工过程中，脂肪的量控制着液体巧克力的粘度。减少脂肪以改善巧克力的营养特性导致粘度的不期望的增加和加工困难。传统上，巧克力的流动性可以通过添加乳化剂如PGPR（聚甘油聚蓖麻油酸酯或E476）来改善。与此同时，消费者越来越喜欢带有“清洁”或“天然”标签的食品，这使得PGPR等成分的吸引力降低。这项博士研究的总体目标是用来自绿色叶材料的天然乳化剂减少巧克力中的脂肪。