配方食品中功能油脂及其微胶囊化研究进展

摘要

多不饱和脂肪酸因其非常重要的功能特性而成为研究的热点,广泛应用于食品工业中.文章阐述配方食品中主要添加多不饱和脂肪酸的种类和功能特性,介绍国内外多不饱和脂肪酸添加标准.同时,概述微胶囊化技术在多不饱和脂肪酸等功能油脂领域的研究进展,以期为微胶囊技术在配方食品中功能油脂保质上的应用提供参考.%Polyunsaturated fatty acids is very important because of their functional properties and become a hot research is widely used in food industry.In this paper, the main type and functional properties of polyunsaturated fatty acids are introduced, and implications for fatty acid requirements in domestic and international standards.At the same time, an overview on research development of polyunsaturated fatty acids microencapsulating technology, which provide reference for shelf life of functional oil in formula food by microencapsulating technology.