摘要
由于消费者希望降低对脂肪特别是动物脂肪的摄取,诸如香肠类的肉制品已经逐步从消费者的日常饮食中降低使用量。METHOCELTMMX的脂肪替代技术可以使低脂肪的肉制品保持如全脂肉制品一样的优异的风味,提供良好的质构和柔嫩多汁的口感。这项技术使用健康的植物油来替代饱和脂肪酸或氢化植物油,形成形如"矩阵"的乳状液。将METHOCEL MXTM,冷水和植物油结合制成这个乳状液系统,植物油的含量可以是2%～60%。本文中描述了一个用METHOCELTMMX的脂肪替代技术制作的10%脂肪含量的香肠,在保持良好质量的前提下,降低脂肪含量27%。
As consumers aim to reduce the fat content of their diets,the foods targeted for reduction often include meat products,such as sausages and frankfurters because their inherently high fat contents and the lack of eating quality of the low fat alternatives make this the only acceptable option.Methocel MXTMFat Replacement Technology enables the formulation of low-fat meat products that combine the desired texture and succulent,juicy mouthfeel associated with full-fat products with a significant reduction in fat content.This technology,through the creation of a structured emulsion,allows the use of lower quantities of healthy liquid oils in place of saturated fat or hydrogenated oils.The emulsion system can be created by combining Methocel MXTMwith cold water and liquid oil.The oil content used can vary from 2 to 60 percent.One example provides an overview of how a sausage formulation with 10 percent fat content can be created,which is a significant reduction from the control sausages with 27 percent fat content.
出处
《中国食品添加剂》
CAS
北大核心
2009年第S1期146-151,共6页
China Food Additives
关键词
脂肪替代
肉制品
低脂香肠
乳状液
fat replacement
meat product
low fat sausage
emulsion
