The Clorox Service Company, Pleasanton, California 94588; email:
Department of Chemistry, University of Southampton, Highfield, Southampton, United Kingdom S017 1BJ; email:
Annu Rev Food Sci Technol. 2016;7:23-41. doi: 10.1146/annurev-food-041715-033112. Epub 2015 Dec 21.
High-intensity ultrasound (HIU) has been used in recent years to change the crystallization behavior of edible lipids. This technique can be used in combination with other processing technologies to tailor lipids' functional properties and broaden their application for various food products. In general, sonication induces crystallization, increases crystallization rate, and generates a harder and more elastic crystalline network characterized by smaller crystals with a sharper melting profile. An important application of HIU is to improve the hardness and elasticity of shortenings that have a low content of saturated fatty acids and are free of trans-fats. This review summarizes recent research that used HIU to change the physical and functional properties of edible lipids and focuses on the importance of controlling processing variables such as sonication power level and duration and crystallization temperature.
高强度超声（HIU）近年来已被用于改变食用油脂的结晶行为。该技术可与其他加工技术结合使用，以调整脂质的功能特性并拓宽其在各种食品中的应用。通常，超声处理会诱导结晶、提高结晶速率，并生成更硬且更有弹性的结晶网络，其特点是晶体更小且熔融曲线更陡峭。HIU 的一个重要应用是改善低饱和脂肪酸含量且不含反式脂肪的起酥油的硬度和弹性。本综述总结了近年来使用 HIU 改变食用油脂物理和功能特性的研究，并重点介绍了控制处理变量（如超声功率水平和持续时间以及结晶温度）的重要性。
