脂肪替代物研究进展

Research development of fat substitutes

脂肪作为三大营养物质之一,提供了人体所需的养分,然而过多摄入脂肪则会导致一些心脑血管疾病的产生,因而,随着人们合理膳食的需求日益增加,低脂,无脂食品的研究近年来受到越来越多的重视,脂肪替代物作为低脂,无脂食品生产过程中重要的添加剂,正是研究者着力研究的对象,脂肪替代物主要分为蛋白基脂肪替代物,脂肪基脂肪替代物和碳水化合物基脂肪替代物这三大类,目前,三大类型的替代物不仅可以做到最大程度降低食品中的脂肪含量,同时还能有效地模拟脂肪的风味和外观并增加一定的功能性,使食品在添加脂肪替代物后,既能符合消费者对脂肪口感的需要,同时又能做到低脂肪膳食。在结合国外文献报道的同时,本文介绍了脂肪替代物的分类以及各类脂肪替代物目前的研究应用情况。

Lipids is one of the three major nutrients.The main biological functions of lipids includes energy storage,the structural components of cell membranes,and important signal transduction molecule.However,excessive intake of lipid can cause cardiovascular and cerebrovascular diseases.Rational diet has raised more and more attention these days.As a result,an increasing demand on reduced-fat and fat-free food have been the hot topic research in relevant fields.One such area is the research on fat substitutes,which serve as an essential additives in the production of low-fat and fat-free food.There are three categories of general fat substitutes：protein based,fat based and carbohydrate based.In addition to reducing the fat contents,these fat substitutes can also mimic the flavor and texture of the fat and satisfy the consumers＇ requirement for the taste of the food.This article provides a comprehensive review on the categorization of fat substitutes,the ongoing research status and applications of some important fat substitutes.