Polysaccharide-based colloids as fat replacers in reduced-fat foods

多糖 食品科学 风味 化学 生物化学
作者
Jilong Wang,Mengshan Shang,Jing Wang,Shangyuan Sang,David Julian McClements,Long Chen,Jie Long,Aiquan Jiao,Hangyan Ji,Zhengyu Jin,Chao Qiu
出处
期刊:Trends in Food Science and Technology [Elsevier]
卷期号:141: 104195-104195 被引量:13
标识
DOI:10.1016/j.tifs.2023.104195
摘要

Excessive intake of fat was a risk factor for chronic diseases like obesity, diabetes, and metabolic syndrome. However, removing fat from foods was challenging because of its critical role in providing desirable appearances, textures, mouthfeels, and flavors. This challenge could be partly overcome by using polysaccharide-based colloids to mimic some of the physicochemical attributes normally provided by fat, thereby improving the sensory attributes of reduced-fat foods. Various kinds of covalent and non-covalent interactions between polysaccharides and other food components (especially proteins and polyphenols) are reviewed. The effects of these interactions on the properties of polysaccharide-based colloids and on the quality of reduced-fat foods are then discussed. In addition, the fat replacement mechanism of polysaccharide-based colloids is briefly summarized. The interaction of polysaccharides with other food components can be used to create a range of colloidal fat replacers that can simulate some of the desirable characteristics normally provided by fats in foods (e.g., light scattering, texture modification, lubrication, and flavor retention/release). However, the assembly of these colloidal fat mimetics must be carefully controlled to obtain the required functional attributes. In addition, these interactions can contribute to the quality of fat-reduced foods by improving the emulsification, water holding and gelling properties of polysaccharides. In summary, polysaccharide-based ingredients offer an effective means of enhancing the appearances, feel, flavor, and health benefits of reduced-fat foods.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
大幅提高文件上传限制,最高150M (2024-4-1)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
wxt发布了新的文献求助200
刚刚
1秒前
1秒前
领导范儿应助缥缈剑愁采纳,获得10
2秒前
Hello应助缥缈剑愁采纳,获得10
2秒前
2秒前
冷傲半邪完成签到,获得积分10
4秒前
充电宝应助个性的汲采纳,获得10
5秒前
zyfqpc发布了新的文献求助200
5秒前
6秒前
Szdx发布了新的文献求助10
6秒前
7秒前
iwhsgfes发布了新的文献求助10
7秒前
8秒前
9秒前
赫如冰发布了新的文献求助10
11秒前
科研通AI2S应助缥缈剑愁采纳,获得10
11秒前
科研通AI2S应助缥缈剑愁采纳,获得10
11秒前
瓜瓜发布了新的文献求助10
11秒前
科研通AI2S应助缥缈剑愁采纳,获得10
11秒前
科研通AI2S应助缥缈剑愁采纳,获得10
11秒前
科研通AI2S应助缥缈剑愁采纳,获得10
11秒前
英俊的铭应助缥缈剑愁采纳,获得10
11秒前
科研通AI2S应助缥缈剑愁采纳,获得10
11秒前
11秒前
12秒前
Szdx完成签到,获得积分10
13秒前
14秒前
hanna发布了新的文献求助10
15秒前
刘晓倩发布了新的文献求助10
15秒前
酷波er应助小邓顺利毕业采纳,获得10
16秒前
16秒前
里里完成签到,获得积分20
16秒前
16秒前
英俊的铭应助赫如冰采纳,获得10
17秒前
在水一方应助赫如冰采纳,获得10
17秒前
李健的小迷弟应助赫如冰采纳,获得10
17秒前
jane完成签到,获得积分10
17秒前
Evelyn完成签到,获得积分10
18秒前
Singularity应助TT采纳,获得10
18秒前
高分求助中
Kinetics of the Esterification Between 2-[(4-hydroxybutoxy)carbonyl] Benzoic Acid with 1,4-Butanediol: Tetrabutyl Orthotitanate as Catalyst 1000
The Young builders of New china : the visit of the delegation of the WFDY to the Chinese People's Republic 1000
Rechtsphilosophie 1000
Bayesian Models of Cognition:Reverse Engineering the Mind 888
Very-high-order BVD Schemes Using β-variable THINC Method 568
Chen Hansheng: China’s Last Romantic Revolutionary 500
XAFS for Everyone 500
热门求助领域 (近24小时)
化学 医学 生物 材料科学 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 基因 遗传学 催化作用 物理化学 免疫学 量子力学 细胞生物学
热门帖子
关注 科研通微信公众号,转发送积分 3137977
求助须知:如何正确求助?哪些是违规求助? 2788907
关于积分的说明 7789001
捐赠科研通 2445272
什么是DOI,文献DOI怎么找? 1300255
科研通“疑难数据库(出版商)”最低求助积分说明 625878
版权声明 601046