4.6 Review

Milk Fat Modification Strategies for Technological Application on a Macro, Micro and Nanoscale: A Review

期刊

FOOD REVIEWS INTERNATIONAL
卷 39, 期 5, 页码 2409-2427

出版社

TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2021.1952424

关键词

Dairy fat; lipid microparticles; lipid nanoparticles; technological application

向作者/读者索取更多资源

This review investigates modification strategies and demonstrates the potential of application of milk fat on a macro, micro, and nanoscale. Milk fat is a complex fat and modification techniques, including biological, physical, and chemical modifications, can be used to change its physicochemical properties for various applications in the food industry.
One of the main trends in the development of lipid micro and nanoparticles is the use of edible oils and fats to replace synthetic matrices, which are not viable for application by the food industry. Milk fat is the most complex fat found in nature. Its vast composition in triacylglycerols allows to classify it as a plastic fat at room temperature and with a wide melting range (-40 to 40 degrees C). Due to these characteristics, different types of modification have been explored with the objective of obtaining a versatile fat (e.g.: zero trans, medium melting point, adequate solid fat content at the usual application temperatures and stable crystals), capable of structuring complex systems and that meets the needs of application in different areas of the food industry. The main strategies found in the literature to modify the physicochemical properties of milk fat and broaden its application are biological, physical and chemical modifications. This review aimed at investigating modification strategies and demonstrating the potential of application of milk fat on a macro, micro and nanoscale.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.6
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据