Lipid shortenings: a review

被引：345

作者：

Ghotra, BS ^{[1
]}

Dyal, SD ^{[1
]}

Narine, SS ^{[1
]}

机构：

[1] Univ Alberta, Agrifood Mat Sci Ctr, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada

来源：

FOOD RESEARCH INTERNATIONAL | 2002年 / 35卷 / 10期

关键词：

fat crystal networks; lipids; shortenings; crystallization; hydrogenation; interesterification; physical properties; mechanical modeling;

D O I：

10.1016/S0963-9969(02)00163-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A critical introduction to lipid shortening systems is provided. The review covers types, formulations, functionality, and processing conditions required for the production of lipid shortening systems. Furthermore, lipid shortenings and their production are placed within the context of recent advances in the areas of crystallization, structural elucidation, and mechanical modeling of fat crystal networks in general. The various unit operations involved in the production of lipid shortenings are examined in light of the evolution of structure (both at the crystalline and microstructural levels) and derived physical functionality. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：1015 / 1048

页数：34

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