摘要
概述了蔗糖酯的研究概况，重点讨论蔗糖聚酯的分子组成和主要性状，以及作为新型低能量脂肪替代品的优越性，并对蔗糖聚酯的制造方法包括化学合成法与生物合成法作了总结，介绍生物合成法的最新进展和应用前景。
We summerized the researching situation of sucrose esters, specially, discussed the molicular components, main qualities of sucrose polyesters and its superorioty as the new fat substitutes. Introduced the making methods including chemical ang biological synthesis, predicted the trends of application of microbial lipase in food industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第5期76-77,51,共3页
Science and Technology of Food Industry
