摘要
食品的低能量化成为当今世界食品发展的主要趋势。低能量巧克力开发的关键在于 ,如何去除或替代脂肪。本文详细介绍了一些新型低能量巧克力的配方。
Decreasing calorie of foods are becoming the main trend of development of the world food industry. How to remove and substitute fat is the important process for development of low-calorie chocolate. The formulations, the processes and the key problems of some new types of low-calorie chocolates are also introduced in detail.
出处
《中国食品添加剂》
CAS
2002年第3期67-70,共4页
China Food Additives
