Techno-functional properties of the lipid component in food systems
1996
Lasztity, R. (Budapesti Muszaki Egyetem, Budapest (Hungary). Biokemiai es Elelmiszertechnol. Tanszek)
Owing to the chemically heterogeneous nature of the lipid molecules as well as to their variable quantities in the different foodstuffs also their role played in the formation of the physical specialities can be diversified. Textural properties of the products are basically influenced by the triglycerides forming continues phase (e.g. chocolate, butter, margarine, fats). As to food emulsion, the polar lipids play the most essential part. Also the interrelations between lipid proteins and lipid carbohydrates can have an important influence (e.g. bakery products). Directed modification of the specific features of lipid-based raw materials (hydrogenation, re-esterisation, fractional crystallisation) offers possibilities for influencing the techno-functional properties
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