Abstract：
The actual food system with fat is always complex and fat crystal and fat crystal networks have important effects on the physical properties of food. Recently, power ultrasound (PU) had been widely recognized as an auxiliary technology of fat crystallization to modify food properties. This review expounded on the mechanism of ultrasonic crystallization, and summarized effects of various factors in the process of ultrasonic treatment on fat crystallization. Based on the above, combined with the application of ultrasound in emulsions, the ultrasonic fat crystallization effect in the emulsion system was judged and described. Research results indicated that PU could shorten the induction time of crystallization, accelerate the formation of crystal nuclei, and change the polymorphism of fat crystals. The product treated by PU formed smaller and more uniform crystals to produce a more viscoelastic fat crystal network. In emulsion systems, ultrasonic treatments showed the same effect, but the effect of ultrasonic crystallization on the emulsion stability was different due to fat crystals in different emulsion systems. Meanwhile, the importance of ultrasonic crystallization in lipid emulsions was emphasized, thus ultrasonic crystallization had great potential in emulsion systems.
摘要：
含有脂肪的实际食物系统总是复杂的，脂肪晶体和脂肪晶体网络对食物的物理性质有重要影响。最近,功率超声（PU）已被广泛认为是脂肪结晶修饰食品特性的辅助技术。本文综述了超声结晶的机理,总结了超声处理过程中各因素对脂肪结晶的影响。根据上述情况,结合超声在乳液中的应用，对乳化体系中的超声脂肪结晶效果进行了判断和描述。研究结果表明，PU可以缩短结晶的诱导时间，加速晶核的形成,改变脂肪晶体的多态性。经PU处理的产品形成更小且更均匀的晶体以产生更粘弹性的脂肪晶体网络。在乳液系统中，超声波处理显示出相同的效果，但超声结晶对乳状液稳定性的影响因乳状液体系不同而不同。同时,强调了超声结晶在脂质乳剂中的重要性，因此，超声结晶在乳液体系中具有巨大的潜力。
