State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China.
Crit Rev Food Sci Nutr. 2024;64(7):1882-1893. doi: 10.1080/10408398.2022.2119365. Epub 2022 Sep 8.
The actual food system with fat is always complex and fat crystal and fat crystal networks have important effects on the physical properties of food. Recently, power ultrasound (PU) had been widely recognized as an auxiliary technology of fat crystallization to modify food properties. This review expounded on the mechanism of ultrasonic crystallization, and summarized effects of various factors in the process of ultrasonic treatment on fat crystallization. Based on the above, combined with the application of ultrasound in emulsions, the ultrasonic fat crystallization effect in the emulsion system was judged and described. Research results indicated that PU could shorten the induction time of crystallization, accelerate the formation of crystal nuclei, and change the polymorphism of fat crystals. The product treated by PU formed smaller and more uniform crystals to produce a more viscoelastic fat crystal network. In emulsion systems, ultrasonic treatments showed the same effect, but the effect of ultrasonic crystallization on the emulsion stability was different due to fat crystals in different emulsion systems. Meanwhile, the importance of ultrasonic crystallization in lipid emulsions was emphasized, thus ultrasonic crystallization had great potential in emulsion systems.
实际的含脂食品体系总是复杂的，脂肪晶体和脂肪晶体网络对食品的物理性质有重要影响。最近，功率超声（PU）已被广泛认为是一种辅助脂肪结晶的技术，用于改善食品特性。本文阐述了超声结晶的机理，并总结了超声处理过程中各种因素对脂肪结晶的影响。在此基础上，结合超声在乳液中的应用，对超声在乳液体系中的脂肪结晶效果进行了判断和描述。研究结果表明，PU 可以缩短结晶诱导时间，加速晶核形成，并改变脂肪晶体的多晶型性。经 PU 处理的产物形成更小、更均匀的晶体，产生更粘弹性的脂肪晶体网络。在乳液体系中，超声处理也有同样的效果，但由于不同乳液体系中脂肪晶体的不同，超声结晶对乳液稳定性的影响也不同。同时，强调了超声结晶在脂质乳液中的重要性，因此超声结晶在乳液体系中有很大的潜力。
