Yao Dexing, Sun Le-Chang, Zhang Ling-Jing, Chen Yu-Lei, Miao Song, Cao Ming-Jie, Lin Duanquan
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Teagasc Food Research Centre, Moorepark, P61 C996 Fermoy, Co. Cork, Ireland.
Gels. 2024 Oct 21;10(10):671. doi: 10.3390/gels10100671.
The fat covered by fat globule membrane is scattered in a water phase rich in lactose and milky protein, forming the original emulsion structure of milk. In order to develop low-fat milk products with good performance or dairy products with nutritional reinforcement, the original emulsion structure of milk can be restructured. According to the type of lipid and emulsion structure in milk, the remolded emulsion structure can be divided into three types: restructured single emulsion structure, mixed emulsion structure, and double emulsion structure. The restructured single emulsion structure refers to the introduction of another kind of lipid to skim milk, and the mixed emulsion structure refers to adding another type of oil or oil-in-water (O/W) emulsion to milk containing certain levels of milk fat, whose final emulsion structure is still O/W emulsion. In contrast, the double emulsion structure of milk is a more complicated structural remodeling method, which is usually performed by introducing W/O emulsion into skim milk (W) to obtain milk containing (water-in-oil-in-water) W/O/W emulsion structure in order to encapsulate more diverse nutrients. Causal statistical analysis was used in this review, based on previous studies on remodeling the emulsion structures in milk and its gelling products. In addition, some common processing technologies (including heat treatment, high-pressure treatment, homogenization, ultrasonic treatment, micro-fluidization, freezing and membrane emulsification) may also have a certain impact on the microstructure and properties of milk and its gelling products with four different emulsion structures. These processing technologies can change the size of the dispersed phase of milk, the composition and structure of the interfacial layer, and the composition and morphology of the aqueous phase substance, so as to regulate the shelf-life, stability, and sensory properties of the final milk products. This research on the restructuring of the emulsion structure of milk is not only a cutting-edge topic in the field of food science, but also a powerful driving force in promoting the transformation and upgrading of the dairy industry to achieve high-quality and multi-functional dairy products, in order to meet the diversified needs of consumers for health and taste.
被脂肪球膜包裹的脂肪分散在富含乳糖和乳蛋白的水相中，形成了牛奶的原始乳液结构。为了开发性能良好的低脂乳制品或具有营养强化功能的乳制品，可以对牛奶的原始乳液结构进行重塑。根据牛奶中脂质的类型和乳液结构，重塑后的乳液结构可分为三种类型：重组单乳液结构、混合乳液结构和双乳液结构。重组单乳液结构是指在脱脂乳中引入另一种脂质，混合乳液结构是指在含有一定水平乳脂肪的牛奶中添加另一种类型的油或水包油（O/W）乳液，其最终乳液结构仍为O/W乳液。相比之下，牛奶的双乳液结构是一种更为复杂的结构重塑方法，通常是通过将W/O乳液引入脱脂乳（W）中，以获得含有（水包油包水）W/O/W乳液结构的牛奶，从而封装更多种类的营养物质。本综述采用了因果统计分析方法，基于以往对牛奶及其凝胶产品中乳液结构重塑的研究。此外，一些常见的加工技术（包括热处理、高压处理、均质化、超声处理、微流化、冷冻和膜乳化）也可能对具有四种不同乳液结构的牛奶及其凝胶产品的微观结构和性能产生一定影响。这些加工技术可以改变牛奶分散相的大小、界面层的组成和结构以及水相物质的组成和形态，从而调节最终乳制品的保质期、稳定性和感官特性。这项关于牛奶乳液结构重塑的研究不仅是食品科学领域的前沿课题，也是推动乳制品行业转型升级、实现高品质和多功能乳制品的强大动力，以满足消费者对健康和口感的多样化需求。
