da Silva Thais Lomonaco Teodoro, Martini Silvana
Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA; email:
Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil.
Annu Rev Food Sci Technol. 2024 Jun;15(1):355-379. doi: 10.1146/annurev-food-072023-034403. Epub 2024 Jun 20.
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.
本综述讨论了脂肪结晶的基本概念，以及诸如结晶温度、冷却速率、剪切或搅拌等各种加工条件如何影响这一过程。描述了用于加工脂肪的传统方法，如使用刮板式表面换热器、分馏和酯交换反应。讨论了影响这些体系中脂肪结晶的参数，如剪切力、结晶温度、脂肪类型和加工类型。此外，还介绍了根据其化学成分使用微量成分诱导或延迟脂肪结晶的情况。还综述了诸如高强度超声、油凝胶化和高压结晶等新技术的应用。在这些情况下，讨论了声学和高压工艺参数、各种类型的油凝胶以及不同化学成分的油凝胶剂的使用。还介绍了所有这些技术的组合以及未来趋势。
