Improvement of Physical and Sensory Properties of Foods by Trans-fatty Acid and Search for the Fatty-acid Substitutes

反式脂肪酸改善食品物理和感官特性及寻找脂肪酸替代品

基本信息

批准号：
18580120
负责人：
MATSUMURA Yasuki
金额：
$ 2.43万
依托单位：
Kyoto University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2006
资助国家：
日本
起止时间：
2006 至 2007
项目状态：
已结题

项目摘要

A low amount of trans-fatty acid is naturally present in milk fats, but manufacturing process causes the generation of high amounts of this fatty add in margarine and shortening. Several research groups have reported that the intake of trans-fatty adds has a risk to elevate the level of cholesterol in sawn. In USA, the food companies were obliged to indicate the contents of trans-fatty adds in their products. In our country, the reduction of trans-fatty adds in foods becomes also one of the important targets in food companies. However, the use of substitute fats are not promoted at the moment, because trans-fatty adds have the superior ability to improve the physical properties and sensory properties of foods as compared to their substitutes. Particularly, it is expected that there are much obstacles to the use of substitutes in oil-in-water emulsions as well as low moisture foods. The aim of the present study is to understand the mechanism whereby trans-fatty acids improve the physica … More l and sensory properties of emulsion and low-moisture foods.We investigated the effects of temperature and emulsifiers on the physical properties of creams (oil-in-water emulsions) containing trans-fatty adds in their oil droplet phase using rheological measurements, diffaential scanning calorimetry, electron spin resonance, etc. It was shown that the crystallization behavior in oil droplets and physical properties of creams were mdulated according to the emulsifiers. Especially, we could find the close relation between structure of emulsifiers and stability of creams.The role of shortening in bread dough was also analyzed. The distribution of shortening oil droplets in dough was observed by con-focal laser microscopy, and changes of physical properties of dough were tested by theological measurements. The shortening (including trans-fatty add) and the shortening substitute were found to affect differently on the oil droplets distribution and physical properties of dough. In the next step, we should search for the substitutes functions of which are similar to those of fats including trans-fatly acids basal on the findings obtained in this research. Less

牛奶脂肪中自然存在较低的反脂肪酸，但是制造过程会导致大量这种脂肪的产生增加人造黄油并缩短。几个研究小组报告说，反式肥胖的摄入量有可能提高销售胆固醇水平的风险。在美国，食品公司有义务指示跨肥胖的内容增加了他们的产品。在我国，减少跨肥料增加食品也成为食品公司的重要目标之一。但是，目前尚未促进替代脂肪的使用，因为与替代品相比，反式肥胖添加具有更高的提高食物的物理特性和感觉特性的能力。尤其是，预计在油中乳液中使用替代品和低水分食品存在很多障碍。 The aim of the present study is to understand the mechanism whereby trans-fatty acids … More l and sensory properties of emulsion and low-moisture foods.We investigated the effects of temperature and emulsifiers on the physical properties of creams (oil-in-water emulsions) containing trans-fatty adds in their oil droplet phase using rheological measurements, diffaential scanning calorimetry, electron spin resonance, etc. It was shown that the根据乳化剂，将油滴中的结晶行为和乳霜的物理特性进行了刺激。特别是，我们可以发现乳化剂结构与乳霜稳定性之间的密切关系。还分析了酥油在面包面团中的作用。通过浓度激光显微镜观察了缩短油滴在面团中的分布，并通过神学测量测试了面团物理性质的变化。发现缩短（包括反式脂肪添加）和缩短替代品对油滴分布和面团的物理性质的影响有所不同。在下一步中，我们应搜索其替代功能与本研究中获得的发现中基本的脂肪酸在内的脂肪的功能相似。较少的