Lipidsandtheirusesinfoods

1、 introduction the chemistry of food lipids is complicated because they are diverse types of compounds that undergo many interactions with other components of a food. 食用脂類的組成和化學(xué)性質(zhì)是復(fù)雜的，因?yàn)槭秤弥惏硕喾N類型的化合物，這些化合物受到了與食物中其它成份的多種相互作用。 many important and well-understood chemical changes that occur in an isola

2、ted lipid may be modified by such factors as location of the lipid in a tissue system, the presence or absence of water, and the imposition of such stresses as heat or radiation. well-understood 確定的 imposition ,impzin不公平的負(fù)擔(dān) radiation,reidiein n. 輻射；發(fā)光；放射物; 單離類脂中所發(fā)生的重要而確定的化學(xué)反應(yīng)可能會(huì)由于某些因素而使之改變，例如該類脂在細(xì)胞組

3、織體系中所處的位置，水分的存在或不存在，類脂經(jīng)受過度熱或輻射方面的處理。 metals， both in the free state as ions and as components of organometallic compounds，affect the chemistry of lipids， especially in oxidation reactions. non-lipid components of a food may interact with lipids and this can produce changes in food quality. ion ain n

4、. 化學(xué) 離子 organometallic,:numitlik, :,nu- adj. 有機(jī)金屬的 oxidation,ksidein n. 化學(xué) 氧化 金屬，不論象離子那樣呈游離態(tài)的，還是作為有機(jī)金屬化合物結(jié)構(gòu)成分的，都會(huì)影響脂類的化學(xué)行為，尤其是氧化作用。食物的非脂成分也可能與脂類互相作用，導(dǎo)致食品品質(zhì)的變化。definition and classification of lipids the consumer and the processor of foods utilize substances from the nutrient group known as fats and

5、oils. fats and oils represent the most prevalent single category of a series of compounds known as lipids. fats and oils 油脂油脂; categoryktiri n. 種類，分類；種類，分類；數(shù)數(shù) 范疇范疇 lipidlipid, laipid n. 生化生化 脂質(zhì)；油脂脂質(zhì)；油脂 食品消費(fèi)者和食品加工者利用了來自稱為“油脂”的營(yíng)養(yǎng)素族中的多種物質(zhì)。油脂是一系列稱為脂類化合物中的最普遍的一類。 the word lipid is defined in websters una

6、bridged dictionary as “any of a group substance that in general are soluble in ether, chloroform， or other solvents for fats but are only sparingly soluble in water， that with proteins and carbohydrates constitute the principal structural components of living cells， and related and derived compounds

7、， and sometimes steroids and carotenoids. unabridged,nbridd adj. 完整的；未經(jīng)刪節(jié)的；足本的完整的；未經(jīng)刪節(jié)的；足本的 websters dictionary韋氏詞典韋氏詞典; etheri: n. 乙醚乙醚 chloroformklrf:m n. 氯仿；三氯甲烷氯仿；三氯甲烷 vt. 用氯仿麻醉用氯仿麻醉 solventslvnt, s:l- adj.有溶解力的有溶解力的 n. 溶劑；解決方法溶劑；解決方法 principalprinspl adj. 首要的；最重要的首要的；最重要的 steroidsterid, sti- n.

8、 類固醇；類固醇；有化有化 甾族化合物甾族化合物 carotenoidkrtnid n. 類胡蘿卜素類胡蘿卜素 “脂類”一詞在未刪略的韋氏詞典中的定義是“任何一族通常溶于乙醚、氯仿和其它油脂溶劑而僅微容與水且與蛋白質(zhì)、碳水化合物一起構(gòu)成活細(xì)胞重要結(jié)構(gòu)成分的物質(zhì)及其有關(guān)的衍生化合物，有時(shí)還包括類固醇和類胡蘿卜素?！?this definition describes a broad group of substances that have some properties in common and have some compositional similarities. 這一定義描述了很廣的

9、一大類具有某些共同性質(zhì)和某些共同結(jié)構(gòu)的物質(zhì)。 a classification of lipids proposed by bloor contains the following elements， which are useful in distinguishing the many lipid substances： 1.simple lipids （neutral lipids）-esters of fatty acids with alcohols. a. fats： esters of fatty acids with glycerol. b. waxes； esters of f

10、atty acids with alcohols other than glycerol. neutral nju:trl adj.中立的，中性的；中立的，中性的； waxeswks n. 蠟；蠟狀物蠟；蠟狀物 vt. 給給上蠟上蠟 布盧爾提出的脂類分類法包括的以下便于區(qū)分許多脂類物質(zhì)的主要方面： 1.簡(jiǎn)單脂類（中性脂類）脂肪酸和醇類形成的酯。 a.油脂：脂肪酸和甘油形成的酯。 b.蠟：脂肪酸與非甘油的其它醇類所形成的酯。 2.compound lipids-compounds containing other groups in addition to an ester of a fatty

11、 acid with an alcohol. a.phospholipids （phosphatides）： esters containing fatty acids， phosphoric acid and other groups usually containing nitrogen. b.cerebrosides （glycolipids ）； compounds containing fatty acids， a carbohydrate and a nitrogen moiety，but no phosphoric acid c.other compound lipids：sph

12、ingolipids and sulfolipidsphospholipid ,fsflipid, -lai- =phosphatide fsftaid, -tid磷脂磷脂 phosphoric acid磷酸磷酸 cerebrosidesseribrsaid = glycolipid ,laikulipid 腦苷脂腦苷脂sphingolipids,sfinulipid, -laip- n. 生化生化 鞘脂類鞘脂類 sulfolipids n. 生化生化 硫脂，硫脂質(zhì)硫脂，硫脂質(zhì)2.復(fù)合脂類除脂肪酸與醇形成的酯外，還含有其它基團(tuán)的化合物。a.磷脂：含有脂肪酸、磷酸和通常含氮的其它基團(tuán)的酯。b.腦

13、苷脂：含有若干個(gè)脂肪酸、一個(gè)碳水化合物和一個(gè)含氮部分，但不含磷酸的化合物。c.其它復(fù)合脂：神經(jīng)鞘類脂和腦硫脂。 3.derived lipids-substances derived from neutral lipids or compound lipids and having general properties of lipids. a.fatty acids b.alcohols： usually normal chain higher alcohols and sterols c.hydrocarbons neutral nju:trl adj. 中立的，中性的中立的，中性的 st

14、erols固醇固醇 hydrocarbons 烴類烴類 3.衍生脂類由中性脂類或復(fù)合脂類衍生出來具有脂類一般性質(zhì)的物質(zhì)。 a.脂肪酸。 b.醇類：通常為直鏈高級(jí)醇和固醇。 c.烴類。 foods may contain any or all of these substances but those of greatest concern are the fats or glycosides and the phosphatides. glycosides甘油酯甘油酯 phosphatides磷脂磷脂 食物中可能含有任何一種或全部上述的脂類物質(zhì)，但最主要的是油脂（即甘油酯）和磷脂。 the t

15、erm “fatis” applicable to all triglycerides regardless of whether they are normally nonliquid or liquid at ambient temperatures. fatis油脂油脂 triglyceride trailisraid, -rid甘油三酯甘油三酯 ambient mbint adj. 周圍的；外界的；環(huán)繞的周圍的；外界的；環(huán)繞的 n. 周圍環(huán)境周圍環(huán)境 “油脂”一詞適用一切甘油三磷酯，而不論它們?cè)诔叵率枪虘B(tài)或液態(tài)。 liquid fats are commonly referred t

16、o as oils. such oils as soybean oil， cottonseed oil， and olive oil are of plant origin， lard and tallow are examples of nonliquid fats from animals， yet fat from the horse is liquid at ambient temperatures and is referred to as horse oil. soybean sibi:n n. 大豆；黃豆大豆；黃豆 lard l:d vt. 潤(rùn)色，點(diǎn)綴；涂加豬油潤(rùn)色，點(diǎn)綴；涂加豬

17、油 n. 豬油豬油 tallow tluvt. 涂脂油于涂脂油于 n.牛脂牛脂;獸脂獸脂;動(dòng)物脂動(dòng)物脂油油 液態(tài)油脂通常稱為油類。豆油、棉籽油、橄欖油等都是來自植物的油。豬油和牛、羊脂是典型的來自動(dòng)物的固態(tài)脂肪。不過，來源于馬的油脂在室溫下是液態(tài)的，故稱之為馬油。 fats and oils also can be classed according to “group characteristics.” group characteristics屬性屬性 油脂也可以根據(jù)它們的屬性來分類。 five well-recognized groups are the milkfat group， t

18、he lauric acid group， the oleiclinoleic acid group， the linolenic acid group， and the animal depot-fats group. well-recognized公認(rèn)的公認(rèn)的 milkfat group乳脂屬乳脂屬 lauriclric acid月桂酸月桂酸 linoleic acid,linuli:ik, linuliik 有化有化 亞油酸亞油酸 depotdepu, di:- vt. 把把存放在儲(chǔ)藏處存放在儲(chǔ)藏處 五個(gè)公認(rèn)的油脂族為：乳脂屬、月桂酸屬、油酸-亞油酸屬、亞麻酸屬、動(dòng)物儲(chǔ)藏脂肪屬。 the

19、 milkfat group pertains essentially to the milk of ruminants and especially to that of the cow， although in certain areas milk of the water buffalo or of sheep and goats may be prominent. pertain p:tein, p- vi. 屬于；關(guān)于；適合屬于；關(guān)于；適合 water buffalobflu 畜牧畜牧脊椎脊椎 水牛水牛 prominent prminnt adj. 突出的，顯著的；突出的，顯著的；杰

20、出的；卓越的杰出的；卓越的 乳脂屬主要由反芻動(dòng)物乳汁中的油脂構(gòu)成，尤以乳牛乳為多，不過在某些地區(qū)，可能以水牛、綿羊和山羊乳為多。 milk fats are characterized by 30-40% oleic， 25-32% palmitic， and 10-15% stearic acids. they generally have substantial amounts of c4-c12 acids and are the only commonly used fats to contain butyric acid， which may be present in amount

21、s from 3% to 15% depending on the source. milkfat composition is particularly susceptible to variation as a consequence of the animals diet. oleiculi:k, ulik油的 palmiticp:lmitik來自棕櫚的 stearic stirik, sti:rik adj. 硬脂的；硬脂酸的；似硬脂的；十八酸的 butyric acid bju:tirik丁酸 susceptiblesseptbl adj. 易受影響的；易感動(dòng)的 乳脂的特征是含有30

22、40%油酸、2532%棕櫚酸和1015%硬脂酸。一般還含有相當(dāng)多的c4c12酸，而且是唯一含有丁酸的常用油脂，丁酸含量因油脂來源不同而異，范圍約在315%之間。乳脂組成特別容易因動(dòng)物食料所引起的變化而受到影響。 the lauric acid group is characterized by a high proportion （40-50%）of lauric acid （c12） and lesser amounts of c8， c10， c14， c16， and c18 acids. the unsaturated acid content is very low and this

23、 contributes to extremely good shelf life. lauric acid月桂酸月桂酸 unsaturated acid ,nstreitid不飽和酸不飽和酸 月桂酸屬油脂的特征是含有高比例（4050%）的月桂酸（c12）和較少量的c8、c10、c14、c16和c18酸。它的不飽和酸的含量非常低，這是它貯藏限期很常的原因。 these fats generally melt at low temperatures because of the short carbon chains present. the most widely used fats of t

24、his group are from the coconut， seeds of the oil palm， and the babassu or the coquilla nut. coconutkuknt n. 椰子；椰子肉椰子；椰子肉 palmp:m棕櫚樹；棕櫚樹； seeds of the oil palm油棕子油棕子 coquilla nut kuki:lj巴西棕巴西棕 (attalea funifera)的果實(shí)的果實(shí)(可榨棕櫚油可榨棕櫚油) 由于這類油脂的碳鏈短，所以其熔點(diǎn)往往較低。應(yīng)用最廣泛的這一類油脂來源于椰子、油棕子和巴巴蘇棕櫚果。 the oleic-linoleic ac

25、id group， the largest and most varied group， contains only fats and oils of vegetable origin. these fats usually contain less than 20% saturated fatty acids， with oleic and linoleic acids being dominant. such fats are commonly derived from seeds of cotton， corn， sesame， peanut， sunflower， and safflo

26、wer and the seed coat or fruit pulp of the olive and the oil palm. saturated fatty acids飽和脂肪酸 sesamesezmi, ses- n. 芝麻 safflowersflau紅花籽 油酸-亞麻酸屬油脂是數(shù)量豐富、品種最多、僅來源植物的油脂。這些油脂含飽和脂肪酸通常低于20%，且以油酸和亞油酸為主。這類油脂一般從棉籽、玉米胚芽、芝麻、花生米、葵花籽、紅花籽以及橄欖和油棕的種皮（即果肉）中取得的。 fats of the linolenic acid group contain substantial amo

27、unts of linolenic acid ,although they also may contain high levels oleic and linoleic acid. the most important food oil of this group is that from the soybean. 亞麻酸屬油脂中含有大量亞麻酸，不過也可能含有較多的油酸和亞油酸。此屬中最主要的食用油是大豆油。 others are wheat germ oil， hempseed oil，perilla oil， and linseed oil. the high linolenic aci

28、d content contributes to the drying oil characteristic， especially of linseed oil which contains up to 50% linolenic acid. wheat germ oil麥胚油麥胚油; hempseed oilhempsi:d大麻籽油大麻籽油 perilla oilpril紫蘇子油紫蘇子油; linseed oillinsi:d 亞麻籽油亞麻籽油 contribute to造就造就，促成，有助于促成，有助于 drying oil characteristic干性油特性干性油特性 linole

29、nic acid ,linuli:nik, -le- 有化有化亞麻酸亞麻酸 其它還有麥胚油、大麻籽油、紫蘇子油、亞麻子油等。亞麻酸含量高是產(chǎn)生干性油特性的原因，尤其是亞麻酸含量高達(dá)50%的亞麻子油。 the animal fat group consists mainly of lard from the pig and tallows from bovine and ovine sources.these are characterized by 30-40% c16 and c18 saturated fatty acids and up to 60% oleic and linoleic

30、 acids.the melting points of these fats are relativeiy high,due partly to their contents of saturated fatty acid and to the types of glycerides present. melting points 物物 熔點(diǎn)熔點(diǎn) 動(dòng)物脂肪屬主要由豬油、牛脂和羊脂組成。它們以含3040%的c16和c18飽和脂肪酸和高達(dá)60%的油脂、亞油酸為特征。動(dòng)物脂肪的熔點(diǎn)比較高，部分原因是它們的飽和脂肪酸含量和甘油酯類型所致。 with respect to the latter poi

31、nt， seed fats with as much as 60% saturated fatty acids often contain negligible quantities of trisaturated glycerides, whereas tallow with 55% saturated acids may contain up to 26% trisaturated glycerides. differences in triglyceride composition affect physical properties， and this in turn greatly

32、influences the use to which a given fat is put. trisaturated glycerides三飽和酸甘油酯三飽和酸甘油酯 triglyceridetrailisraid, -rid甘油三酸酯甘油三酸酯 就后一點(diǎn)而論，飽和脂肪酸含量高達(dá)60%的植物種子油脂中通常幾乎不含三飽和酸甘油酯，而飽和脂肪酸含量為55%的牛羊脂，卻含有高達(dá)26%的甘油飽和三酸酯。甘油三酸酯組成上的不同影響到油脂的物理性質(zhì)，進(jìn)而對(duì)所給油脂的使用方法產(chǎn)生很大的影響。 role and use of lipids in foods fats and oils the most c

33、oncentrated source of food energy. they provide 9 kcal of energy per gram which is approximately double the energy provided by proteins or carbohydrates. they are carriers of fat-soluble vitamins, and they contribute to food flavor and palatability as well as to the feeling satiety after eating. pal

34、atabilitypltbiliti n. 食品食品適口性；風(fēng)味適口性；風(fēng)味 satietystaiti, seiiti n. 滿足，飽足；過多滿足，飽足；過多 油脂是最集中的食物能量源。每克油脂可提供9kal熱量，這約為同量蛋白質(zhì)或碳水化合物提供熱能的一倍。油脂是脂溶性維生素的載體，它賦予食物以風(fēng)味和可口性，并給人飯后以飽感。 lipids in the form of triglycerides，phospholipids, cholesterol， and cholesterol esters are important to the structure， composition， an

35、d permeability of membranes and cell walls.cholesterolklesterl 生化生化 膽固醇膽固醇cholesterol esters膽固醇酯膽固醇酯permeability,p:mibiliti滲透性滲透性 membranesmembrein n. 細(xì)胞膜；薄膜；膜皮細(xì)胞膜；薄膜；膜皮 以甘油三酸酯、磷脂、膽固醇和膽固醇酯形式存在的脂類對(duì)生物膜和細(xì)胞壁的結(jié)構(gòu)、組成和滲透性起著重要的作用。 they perform a function of energy storage in seeds, fruits of plants and anima

36、ls. lipids are major component of adipose tissue, which serves as thermal insulation for the body,as protection against shock to internal organs， and as a contributor to body shape. adipose tissue dipus脂肪組織脂肪組織 thermal :ml adj. 熱熱熱的，熱量的熱的，熱量的 insulation ,insjulein, ins- n. 電電絕緣；隔離，孤立絕緣；隔離，孤立 contrib

37、utorkntribjut構(gòu)建物構(gòu)建物 它們還具有在植物果實(shí)、種子中和動(dòng)物體內(nèi)貯藏能量的效用。脂類是脂肪組織的主要成分。脂肪組織是機(jī)體的保溫層，對(duì)內(nèi)臟器官有防震作用，是機(jī)體體形的構(gòu)建物。 fats and oils are used as frying fats or cooling oils where their role is to provide a controlled heat-exchange medium as well as to contribute to color and flavor.as shortenings， they impart a “short” or t

38、ender quality to baked goods through a combination of lubrication and an ability to alter interaction among other constituents. mediummi:dim, -djm n. 方法；媒體；媒介；中間物方法；媒體；媒介；中間物 shortening:tni起酥油起酥油 tender quality 疏松柔軟的品疏松柔軟的品質(zhì)質(zhì) lubrication,lu:brikein n. 機(jī)機(jī)潤(rùn)滑；潤(rùn)滑作用潤(rùn)滑；潤(rùn)滑作用 油脂作為炸用脂或冷卻用油使用時(shí)，它起著可控的熱交換介質(zhì)的作用，

39、同時(shí)也有色、香、味的貢獻(xiàn)。作為起酥油，它通過潤(rùn)滑作用和某種能力（改變其它組分見的相互作用）的結(jié)合賦予焙烤食品以疏松柔軟的品質(zhì)。 as salad oils， they contribute to mouth feel and as carrier for flavors， and when emulsified with other ingredients they perform the same functions in the form of viscous pourable dressing or semisolid fatty foods known as mayonnaise or

40、 salad dressing. emulsify imlsifai vt. 使使乳化乳化 vi. 乳化乳化 ingredient inri:dint n. 原料；要素；組成部分原料；要素；組成部分 mayonnaise,meineiz n. 食品食品蛋黃醬蛋黃醬 dressing dresi n. 穿衣；加工；調(diào)味品；裝飾；梳理穿衣；加工；調(diào)味品；裝飾；梳理 viscous visks adj. 物物粘性的；黏的粘性的；黏的 pourable p:rbl adj. 流動(dòng)通暢的；可澆注的流動(dòng)通暢的；可澆注的 作為色拉油，它的風(fēng)味物質(zhì)的載體，賦予食物以口感，當(dāng)與其它組分一起乳化形成粘性可倒出的調(diào)

41、味品或多脂半固態(tài)的所謂蛋黃醬或色拉調(diào)味品時(shí)，它也起著同樣的作用。 margarines are used both for baking and cooking and as table spreads. specially selected or manufactured fats are useful in confections， especially as enrobing or coating agents. these fats must have a short-melting rang at body temperature. table spreads餐用涂抹品餐用涂抹品 c

42、onfections knfekn n. 糖果，蜜餞；調(diào)制；糖膏糖果，蜜餞；調(diào)制；糖膏（劑）；精制工藝品（劑）；精制工藝品 enrobe inrub涂上糖衣；使穿長(zhǎng)袍；給涂上糖衣；使穿長(zhǎng)袍；給穿衣穿衣 agent eidnt藥劑藥劑 人造黃油既可用于焙烤、烹調(diào)，亦可用作餐用涂抹品。糖果種常用專門挑選或制作的油脂，特別是涂層、涂膜劑使用。這類專用脂肪必須在溫度為體溫附近時(shí)有狹窄的融化區(qū)。 other fatty materials， such as the mono-and diglycerides, and certain phospholipids, such as lecithin, ha

43、ve useful roles as emulsifiers. mono-and diglycerides contribute to shortening performance and act as staling inhibitors in bakery products. phospholipids,fsflipid, -lai- n. 生化生化 磷脂磷脂 lecithin lesiin n. 生化生化卵磷脂；蛋黃素卵磷脂；蛋黃素 emulsifiersimlsifai n. 化工化工助劑助劑乳化劑，黏合劑乳化劑，黏合劑 staling n. 老化；停滯；老化；停滯； inhibito

44、r inhibit n. 抑制劑，抑制劑，助劑助劑抗化劑；抑制者抗化劑；抑制者 其它脂類物質(zhì)，如甘油單酸酯和甘油二酸酯以及某些磷脂（如卵磷脂），用作乳化劑有很好的效果。 甘油單酸酯和甘油二酸酯在焙烤制品中賦予制品以松脆的性能，并起著抗老化劑的作用。 lecithin is used as a moldrelease agent in confections， to control fat bloom in chocolate candied， and as an antispattering agent in cooking margarines. moldrelease agent脫模劑脫模

45、劑 fat bloom出油反霜出油反霜 antispattering agent防濺劑防濺劑 卵磷脂可以用作糖果的脫模劑，可用來控制巧克力涂衣糖果的表面出油反霜，也可作人造奶油加熱時(shí)的防濺劑使用。 fats and oils are available in a variety of forms. butter， cooking oils margarines， salad oils， and shortenings are essentially all-lipid forms. salad dressings and mayonnaise are composed of high prop

46、ortions of fats or oils. mayonnaise ,meineiz n. 食品食品蛋黃醬蛋黃醬 我們可以獲得多種形式的油脂。奶油、烹飪油、人造奶油、色拉油和起酥油基本上是全脂的形式。色拉調(diào)味品和蛋黃醬是由高比例的油脂構(gòu)成的。 ingested fats and oils include not only those from obvious source but also those from invisible fat sources， such as cereals， cheese ,eggs， fish， fruits， legumes， meat， milk, n

47、uts and vegetables. this latter group constitutes approximately 60% of the dietary fat. legumes，n. 豆類；豆科植物豆類；豆科植物 constitutes knstitju:t vt. 組成，構(gòu)成；建立；任命組成，構(gòu)成；建立；任命 我們攝入的油脂不僅包括明顯的油脂資源，也包括來自那些不顯眼的油脂資源，如谷類、干酪、蛋類、魚類、水果類、豆類、肉類、乳類、堅(jiān)果類、蔬菜類等。后一組約占攝入油脂總量的60%左右。 salad and cooking oils are prepared from cotton

48、seed oil， soybean oil,corn oil, peanut oil， safflower oil， olive oil ， or sunflower seed oil. these oils are usually refined， bleached， and deodorized. some oils may be lightly hydrogenated to provide special properties and to enhance flavor stability. refine rifain vt. 精煉，提純；改善；使文雅 bleach bli:t vt.

49、 紡使漂白，使變白 deodorize di:udraiz vt. 脫去的臭味，防臭 hydrogenatedhaidrd,netid adj. 氫化的，加氫的 色拉油和烹飪油由棉籽油、大豆油、玉米油、花生油、紅花油、橄欖油或葵花籽油制成。這些油通常要經(jīng)精煉、脫色、脫臭處理。有些油經(jīng)輕度氫化處理可獲得特殊的性質(zhì)，并且增強(qiáng)風(fēng)味的穩(wěn)定性。 margarines， used mostly as table spreads and to some extent as cooking fats， are prepared by blending suitably prepared fats and oi

50、ls with other ingredients， such as milk solids， salt， flavoring materials， and vitamins a and d. the fat content must be at least 80%. margarine,m:dri:n n. 食品食品人造黃油；人造奶油人造黃油；人造奶油 blend blend vi. 天天混合；協(xié)調(diào)混合；協(xié)調(diào) ingredientinri:dint n. 原料；要素；組成部分原料；要素；組成部分 flavoring materials香料香料 人造奶油主要用作餐用涂抹品，也有一定數(shù)量用作烹飪

51、油。人造奶油由精制的油脂和其他配料如乳固體、鹽、香料和維生素a、d等經(jīng)適當(dāng)調(diào)配而制成。其脂肪含量至少要有80%. vegetable oils are used predominantly for manufacture of margarine although some animal fats are used. the fats may be single hydrogenated fats， mixtures of hydrogenated fats， or blends of hydrogenated fats and unhydrogenated oil. special marg

52、arines are prepared in response to medical research， which implies a possible superiority for these types of margarines， especially for persons prone to atherosclerotic conditions. superiority sju:,piririti, s- n. 優(yōu)越，優(yōu)勢(shì)；優(yōu)越性優(yōu)越，優(yōu)勢(shì)；優(yōu)越性 atherosclerotic ,rusklrtik adj. 動(dòng)脈粥樣硬化的動(dòng)脈粥樣硬化的 n. 動(dòng)脈粥樣硬化患者動(dòng)脈粥樣硬化患者

53、制造人造奶油主要是用植物油，不過也用一點(diǎn)動(dòng)物脂肪。制造人造奶油的油脂可以是單一的氫化脂或氫化脂的混合物，也可以是氫化脂和未氫化油的混合物。增加多不飽和脂的用量可制成專用的人造奶油。這類專用的人造奶油已經(jīng)根據(jù)醫(yī)學(xué)研究的要求生產(chǎn)出來了。醫(yī)學(xué)研究表明，這種特殊形式的人造奶油可能有好處，尤其對(duì)于動(dòng)脈粥樣硬化病傾向的人更有益。 commercial shortenings are semisolid plastic fats made with or without emulsifiers. plasticity， or ability to be worked， is a major feature

54、distinguishing these from other fats. plasticity plstisiti n. 力力材材塑性，可塑性；柔軟性塑性，可塑性；柔軟性 商品起酥油是半固體的可塑性脂肪，制造時(shí)可加乳化劑或不加乳化劑?？伤苄裕唇?jīng)受壓練的性能）是商品起酥油區(qū)別與其他油脂的主要特征。 original shortenings consisted of lard or tallow， but hydrogenated vegetable oils and various combinations of fats are used to build in specific prop

55、erties desired for baking. cottonseed oil， soybean oil, tallow, and lard are the principal fats used in shortenings. however， no natural fat possesses all of the desired characteristics. 早先起酥油的成份是豬油或牛羊脂，而現(xiàn)在則用各種植物油和各種混合油脂，以形成烘烤所要求的特殊性質(zhì)。棉籽油、大豆油、豬油、牛羊脂是用作起酥油的主要油脂?？墒?，沒有哪種天然的油脂具備所有我們所要求的特性。butter， obtain

56、ed by churning cream， is a water-inoil emulsion containing 80-81% milkfat， which is present in plastic form. other constituents in small amounts include casein， lactose， phosphatides， cholesterol， calcium salts， and usually 1-3% sodium chloride. varying but small amounts of vitamin a， e， and d also

57、are present, along with flavor bodies consisting of diacetyl， lactones， and butyric and lactic acids.churn t:n vi. vt.攪拌；攪動(dòng) lactic acid 有化 乳酸 water-inoil emulsionimln油包水型乳膠casein keisi:in n. 生化 酪蛋白；干酪素 lactose lktus n. 有化乳糖 milk sugarphosphatide fsftaid, -tid n. 生化 磷脂 cholesterol klestrl n. 生化 膽固醇 c

58、alcium salt klsim鈣鹽 sodium chloride sudim kl:raid 無化氯化鈉，食鹽 diacetyl ,daisi:til 丁二酮 lactone lktun n. 有化 內(nèi)酯 butyric bju:tirik丁酸 lactic lktik adj. 生理乳的；乳汁的 奶油經(jīng)稀奶油經(jīng)攪制得到，是一種含8081%乳脂（以可塑狀態(tài)出現(xiàn)）的油包水型乳膠。奶油中其它成分的數(shù)量都較少，包括酪蛋白、乳糖、磷脂、膽固醇和鈣鹽，通常還有13%的氯化鈉。奶油中含量少而不定的維生素a、e和d，此外還有由丁二酮、內(nèi)酯、丁酸和乳酸組成的風(fēng)味物質(zhì)。 cocoa butter， der

59、ived from the cocoa bean， is a fat preferred for confectionary uses. it is usually in insufficient supply and is costly， so that many efforts have been made to substitute for it or to find suitable extenders. cocoa butter可可脂cocoa bean可可豆 extender ikstend增量劑增量劑 補(bǔ)充劑補(bǔ)充劑 增充劑增充劑 從可可豆來的可可脂是糖果制造業(yè)上比較適用的脂肪。但

60、可可脂常常供不應(yīng)求，而且價(jià)格昂貴，因此人們?yōu)閷ふ液线m的增補(bǔ)料以替代可可脂作出了許多的努力。nomenclature of lipids in foods the nomenclature of lipids includes a broad range of terms because trivial names are used in commerce， because systematic names are useful in scientific literature,and because convenient “shorthand” terms are used to repres