摘要
主要探讨了聚葡萄糖在冰淇淋生产中的代脂应用 ,得出聚葡萄糖作为一种水溶性膳食纤维及优质填充剂 ,可取代部分蔗糖和脂肪 ,用于低热量、低糖和低脂食品中。
The study mainly discusses the use of polydextrose as fat-replacement in ice cream that polydextrose as a kind of water-soluble dietary fibre and excellent bulking agent,can partly substitude for sucrose and fat in low fat and sugar food.
出处
《冷饮与速冻食品工业》
2002年第2期15-16,19,共3页
Beverage & Fast Frozen Food Industry
