摘要
从"好油"的评价三原则,以及我国居民营养与慢性病的现状出发,阐述了食用调和油的定义、科学内涵与开发依据,指出精准适度加工是实现"好油"生产的重要途径。回顾了食用调和油的国内外发展历史,倡导调和油的开发,既要实现油品的脂肪酸均衡,又要重视有益伴随物的丰富多样,并保证食用安全性。最后介绍了食用调和油标准制修订过程和标签标识的主要内容,指出食用调和油标识原料油中配方和比例是满足消费者知情权和规范市场的重要手段,也将是新一代食用调和油开发的方向。
Based on the principles of "health oils" and current situation of Chinese residents' nutrition and chronic diseases, the definition, connotation and development basis of edible blend oil were dis- cussed, and proeessing in an accurate and moderate way was pointed out as an important approach for production of "health oils". Also, the history of edible blend oil development at home and abroad was re- viewed. Related research and development of blend oil should ensure its safety and place emphasis on the balances in fatty acid and nutrients. Lastly, the setting process of edible blend oil standard and main con- tent of the label was introduced, which indicated that it was an important way to meet the consumers' right and regulate the market by displaying the formation and proportion of edible blend oil on the label. It would be a trend for the production of new generation edible blend oil.
作者
王兴国
金青哲
WANG Xingguo, JIN Qingzhe(Synergetic Innovation Center of Food Safety in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, Chin)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第3期1-5,共5页
China Oils and Fats
关键词
食用调和油
开发依据
发展状况
标准
edible blend oil
development basis
progress
standard