Food and Health

最近，消费者对饮食中存在反式脂肪酸的担忧促使工业试图从食品中去除氢化脂肪。然而，大多数努力都集中在用过量的饱和脂肪取代氢化脂肪，特别是棕榈油，这使得这一策略受到质疑。这项工作的目的是寻找新的和新的石油结构策略。其中一些策略包括利用在油中自组装的化合物，使油形成透明的凝胶(如羟基硬脂酸)，用对心血管健康有中性影响的脂肪(富含硬脂酸和油酸)构建油的结构，乙基纤维素聚合物油凝胶、可食用蜡，以及利用溶致液晶的特性来创建能够有效捕获油和水的纳米结构(结晶单甘酯中间相)。从实用的角度来看，这些努力将导致设计出未来的功能性脂肪，特别是来自于对社会具有明显健康益处的全初级油。

Recently, consumer concerns about the presence of trans fatty acids in their diet have prompted industry to try to remove hydrogenated fats from food products. However, most efforts have been centered on replacing hydrogenated fats with excessive amounts of saturated fats, particularly palm oil, making this strategy questionable. It is the aim of this work to seek new and novel strategies for structuring oils. Some of these strategies include the use of compounds that self-assemble in oil, causing the oil to form a clear gel (such as hydroxystearic acid), structuring oils with fats that have a neutral effect on cardiovascular health (high in stearic and oleic acids), ethylcellulose polymer oleogels, edible waxes, as well as exploiting the properties of lyotropic liquid crystals to create nanostructures that can trap oil and water efficiently (crystallized monoglyceride mesophases). From a practical perspective, these efforts will lead to the design the functional fats of the future, particularly from whole, virgin oils, with obvious health benefits to society.