Traits of structured lipids intended for low-calorie dairy products

Authors

  • Ya. Zhukova Institute of Food Resources NAAS
  • Т. Mudrak

Keywords:

emulsifiers, milk fat replacers, structured lipids

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.

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Published

2021-11-06

How to Cite

Zhukova, Y., & Mudrak Т. . (2021). Traits of structured lipids intended for low-calorie dairy products. FOOD RESOURCES, 3(05), 126–134. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/384

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

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