FOOD RESOURCES 2015. Issue N 5. Article 20

20. Traits of structured lipids intended for low-calorie dairy products
 
Ya. Zhukova, Т. Mudrak 
Pages: 126-134
 
Abstract
The article describes various types of classifications of milk fat substitutes (replacers), intended for low-calorie dairy products. The most common structured lipids (STL) representing a new generation of functional fats and their influence on the biochemical processes in the human body are also described and in particular that their excessive consumption can cause physiological disorders. It proves the necessity to control the content of STL and emulsifiers by studying the lipid phase of products, in particular, its fatty acid or triglyceride composition.
 
Key words: emulsifiers, milk fat replacers, structured lipids
 
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