摘要
介绍了油脂取代物的分类,详述了不同种类的碳水化合物类模拟油脂的组成、特性及在食品中的应用状况。
Carbohydrates have been used in some foods for several years to partially or totally replace fat.Some of them provide lower calorie than that of fat ,while others provide none.This meets the demand of consumers to reduce fat and saturated fat in food.This paper reviews previous and current development in the research and application of the carbohydrate -based fat analog ue.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第9期93-95,共3页
Science and Technology of Food Industry
基金
重庆市科委应用基础研究项目。
