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Fast-frozen special fat: a review
  
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KeyWord:fast-frozen food  fast-frozen special fat  frozen dough  modification of base oil  emulsifier
FundProject:河南省重点研发与推广（科技攻关）专项（202102110288）
Author NameAffiliation
SUN Cong College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
 
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Abstract:
      Fast-frozen special fat is a kind of oil mixture in water-in-oil system similar to margarine, which is mainly made of base oils, emulsifier, water and other auxiliary materials by emulsification, rapid cooling and kneading. As a kind of flavor oil, fast-frozen special fat is often added to frozen dough, which can improve the flavor and taste of fast-frozen food, ensure the quality stability of fast-frozen food during processing and freezing, and enhance the food nutrition. The general situation, existing problems and solutions, modification of base oil, selection of emulsifier of fast-frozen special fat were systematically reviewed, and the future development trend of fast-frozen special fat was prospected.
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