摘要
本文综述了多元醇脂肪酸酯的防腐保鲜作用。重点介绍了单甘酯和蔗糖酯在防腐保鲜方面的性质、原理、有效范围和应用领域,并对其在食品中的应用前景作了展望。
Antisepsis and fresh-keeping effects of polyol fatty acid ester are summarized in this paper. The characters, principles, available areas （ and application fields of monoglyceride and sucrose ester are introducted emphasisly. And their application propects in food are forecasted.
出处
《中国食品添加剂》
CAS
2006年第1期87-92,共6页
China Food Additives
关键词
多元醇脂肪酸酯
单甘酯
蔗糖酯
防腐
保鲜
polyol fatty acid ester
monoglyceride
sucrose ester
antisepsis
fresh-keeping
