摘要
随着人们健康意识的提高,生产低脂或者无脂食品是改善人们膳食习惯、提高人民健康水平的重要途径。因此,脂肪替代品的添加显得尤为重要。简述了脂肪替代品的分类以及各类脂肪替代品的研究进展和应用。旨在安全有效地降低食品中的脂肪含量,推动脂肪替代品在低脂食品中应用提供理论参考依据。
With the improvement of people＇s consciousness on health, produce low-fat or fat-flee food is an important way to improve people＇s dietary habits and the level of people＇s health. Therefore, the addition of fat substitute seems particularly important. Review the classification of fat substitute and progress on the research of application, which is designed to safely and effectively reduce the fat content and promote the application of fat substitute in low-fat food and provide a theoretical reference.
出处
《食品工业》
北大核心
2014年第5期190-195,共6页
The Food Industry
基金
国家高技术研究发展计划(863计划)项目(2013AA102208-2)
关键词
脂肪替代品
低脂食品
分类
研究进展
fat substitute
low-fat food
classification
research development
