Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil.
J Food Sci. 2019 Aug;84(8):2024-2030. doi: 10.1111/1750-3841.14728. Epub 2019 Jul 22.
Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi-solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.
近几十年来，食品生产和消费模式发生了巨大变化。特别是油脂领域发生了变化，这是由于工业生产的反式脂肪酸通过植物油部分氢化产生的负面影响。由于禁止使用反式脂肪酸的规定，该行业已通过化学方法对油脂进行改性，生产半固体脂质体系，但从技术角度来看存在局限性，并且对体内改性脂肪的代谢知之甚少。乳脂是通过乳腺中的复杂生物合成获得的，它可以作为半固体脂质体系结晶过程调节的技术替代物，因为它在通常的加工、储存和食用温度下是天然可塑的。乳脂的天然塑性归因于其不均匀的化学成分，其中含有超过 400 种不同的脂肪酸，这些脂肪酸构成了大约 6400 万个三酰基甘油，除了其他物理性质外，其β'优先的多晶型习惯。因此，乳脂与自然界中发现的任何脂质原料都不同。本文综述了半固体脂质的化学行为和物理性质之间的关系，展示了乳脂作为常用改性过程替代物的潜力。
