摘要
脂肪作为食品的主要成分之一,在提供能量的同时亦存在着对健康的潜在威胁。为了达到在体现食品中脂肪功能的前提下减少脂肪摄入量这一目的,国内外各食品企业、大专院校均投入了大量人力、物力来开发脂肪代用品。本文简要综述了脂肪代用品的主要特征及研究进展。
As a main ingredient of foods, fat provides energy for people, but it has potential bealth hazards at the same time.Many Chinese and foreign food enterprises and universities have put great amount of effort and money into the research onfat replacement to achieve the aim of reducing the excessive intake of fat and to keep meanwhile the functions of fat in foods.This paper briefly summarized the main characteristics of fat replacer and the current research development
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期310-314,共5页
Food Science
