为各种产品应用重新设计脂肪相.pdf

1、Redesigning Fat Phases for Various Product ApplicationsEckhard FlterDepartment of Food Process Engineering Technische Universitt BerlinBlock 1|Research&Product Design:A deeper dive into novel technologies&ingredientsH.Brykczynski|TU Berlin|2022 AOCS Annual Meeting&Expo|May 3rd2022IntroductionEckhard

2、 Flter-Chair Food Process Engineering at the Technical University Berlin15 years of Unilever experience in applied researchcomposition-process-microstructure functionalityfat crystallization,oleogelation products and processesThe department of Food Process Engineering aspires to deliver sustainable

3、yet industrially relevant solutions which are based on scientific insights.Institute Food Technology and Food ChemistryFood Bio-and ProcesstechnologyFood Material Science and Food TechnologyBrewing and Beverage TechnologyFood Chemistry AnalyticsFood Chemistry ToxicologyEmbedded in the School of Proc

4、ess Technology Page 2H.Brykczynski|TU Berlin|2022 AOCS Annual Meeting&Expo|May 3rd2022Functionailty of fatsLipids and Foods Low Fat and Low Calory Nutrition-fatty acid compositionEnergy,essential fatty acids,carrier for fat solublesHeat transfer frying,chemical stability,.-mainly fatty acidsStructur

5、eStructured dispersed phasesBarrier,film function,preservationMacroscopic structure:hardness,plasticityMicroscopic structure:stabilization of suspension,emulsion,and foamProduct disintegration:emulsion inversion,flavour release,kineticsOrganoleptic:cooling,smoothness,creaminess,lubricationPage 3H.Br

6、ykczynski|TU Berlin|2022 AOCS Annual Meeting&Expo|May 3rd2022The hierachy of structurePage 4A view on the mechanism of functionality of traditionally structured lipid phases.a fragmented journey through the schemeH.Brykczynski|TU Berlin|2022 AOCS Annual Meeting&Expo|May 3rd2022Role of characterizati