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植物甾醇的特性及其蛋黄酱型调味酱的开发。

Property of Phytosterols and Development of Its Containing Mayonnaise-Type Dressing.

作者信息

Matsuoka Ryosuke

机构信息

R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan.

出版信息

Foods. 2022 Apr 14;11(8):1141. doi: 10.3390/foods11081141.

Abstract

Phytosterols are functional ingredients with known efficacy and safety. Phytosterols are found as free sterols or as their esters with fatty acids. Although phytosterol esters are soluble in oil and have been used in many commercial foods, it has been difficult to similarly use free phytosterols since they are insoluble in water and practically insoluble in oil. We have developed mayonnaise-type dressing materials using free phytosterols since people who are conscious about cholesterol intake are likely to be conscious about oil. In this review article, we summarized pieces of evidence for the development of phytosterol-containing mayonnaise-type dressing materials.

摘要

植物甾醇是具有已知功效和安全性的功能性成分。植物甾醇以游离甾醇或其脂肪酸酯的形式存在。尽管植物甾醇酯可溶于油并已用于许多商业食品中,但由于游离植物甾醇不溶于水且几乎不溶于油,因此难以同样使用。由于关注胆固醇摄入的人可能也会关注油脂,我们开发了使用游离植物甾醇的蛋黄酱型调味材料。在这篇综述文章中,我们总结了含植物甾醇蛋黄酱型调味材料开发的相关证据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bbe9/9029110/dbbac5610344/foods-11-01141-g001.jpg

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