摘要
过多摄取富含脂肪的食品严重危害人体健康,并与肥胖症,高血压、动脉硬化和冠心病密切相关。因此,低脂肪膳食一直为营养学家所倡导,食品逐渐向脱脂、低脂方向发展。消费者对脂肪含量非常敏感,但又无法接受无脂食品的粗糙口感。于是,脂肪替代物便应运而生。脂肪替代物的研究起步较晚,但发展很快,到目前为止,已形成了多种脂肪替代物。优质的脂肪替代物不仅能最大限度的降低食品中的脂肪含量,而且能尽可能的保持甚至改善原有食品的感官品质,制得的产品各项指标都非常接近高脂产品,与传统产品在外观、凤味、口感以及总接受性方面无明显差异。本文主要介绍脂肪替代物的分类和在食品工业中的研究与应用。脂肪替代物因其自身的功能,已愈发引起人们对它的关注,其市场前景相当广阔。
Excessive intake of fat will seriously damage human health,and it can cause obesity,high blood pressure,atherosclerosis and coronary heart disease.So,demand for low-fat foods gradually became highly widespread.Consumers nowadays are very sensitive to the fat content in the food,but they also reject the poor taste and texture none fat food.As a result,fat substitutes are created.The research of fat substitute developed rapidly.Now,there are a variety of fat substitutes.The excellent fat substitute should be ...
出处
《中国食品添加剂》
CAS
北大核心
2009年第2期67-71,共5页
China Food Additives
