微胶囊化油脂技术在食品工业中的研究进展  

Research Progress on Technology of Micro-capsulated Oil and Fat in Food Industry

作　　者：张学鹏[1] 田少君[1] 李海旺[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国调味品》2013年第4期1-4,42,共5页China Condiment

摘　　要：采用微胶囊技术,选取合适的壁材将油脂通过一定的方法包埋起来,制成微胶囊化油脂产品。与液体油脂相比,它具有一些新的特性,在食品工业中有着重要的应用。文章就微胶囊化油脂的特点、制备材料、制备方法和在食品工业中的应用领域等方面做一综述。Mieroencapsulation technology is used to embed oil and fat by suitable wall materials. The products of micro-capsulated oil and fat have unique properties that are superior to liquid oils, and they are widely used in food industry, Overview the characteristics, wall and core materials and prepa- ration methods of micro-capsulated oil and fat. In addition, the application of micro-capsulated oils in food industry is also discussed briefly.

关 键 词：微胶囊 油脂 食品工业 应用 

分 类 号：TS201.1[轻工技术与工程—食品科学]