| 摘要 |
Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globules mimicking particles of protein or carbohydrate origin are modified by encapsulating same in a membrane which more closely replicates the characteristics of natural fat globules. The membrane is of liposome architecture formed by lipids, in particular, liposomal phospholipids. Liposomal encapsulated food additives and the method of making and using same are described. Also described is a method of making a fat substitute from whey curd. The whey may include a protein additive such as caseinate. The preferred method of curd formation involves denaturing and curd formation using steam. A typical liposome encapsulated protein particle may also include microcrystalline cellulose. Additionally a second layer of casein may also be used to encapsulate the particle. |
