摘要
为减少高热量脂肪对健康的影响,具有低脂特性脂肪替代物成为研究热点。基于脂肪替代物的主要种类,详细介绍各类替代物的主要来源、产品性质和重要特点,以及在食品中的应用情况,展望脂肪替代物的研发方向和重点,为新型低脂健康食品的研发提供借鉴。
In order to reduce the impact of high-calorie fat on health, low-fat fat substitutes have become a hot research topic. Based on the main types of fat substitutes, this paper introduced the main sources, product properties and important characteristics of all kinds of fat substitutes in detail, and looked forward to their application in food, and the research direction and focus of fat substitutes, so as to provide reference for the research and development of new low-fat healthy food.
作者
魏新悦
刘甜甜
韩晓津
胡良焱
李哲
路飞
WEI Xinyue;LIU Tiantian;HAN Xiaojin;HU Liangyan;LI Zhe;LU Fei(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2022年第2期44-46,共3页
Agricultural Science & Technology and Equipment
基金
沈阳师范大学大学生创新创业训练计划项目(S202110166001)。
关键词
脂肪替代物
分类
来源
特点
应用
fat substitutes
classification
source
characteristic
application
