新型功能性油脂问题浅析  

Elementary Analysis of Problems in the Novel Functional Oil and Fat

作　　者：伍怡郦[1] 阚建全[1] 赵国华[1] 杜木英[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400176

出　　处：《粮食与油脂》2005年第3期3-6,共4页Cereals & Oils

摘　　要：近二十年来,人们一直关注着过度膳食脂肪对健康所带来危害,同时各种新型功能性油脂也应 运而生。该文论述这些新型功能性油脂在制备技术、理化性质与应用,及食物安全性等方面存在问题, 并对其进行讨论。In the recent twenty years, the dangers caused by excessive fat caused much concerns, and various novel functional fat and oil have come out. The problems and deficiencies in their prepara-tions,physical and chemical characters and the applications ,as well as the food safety are presented. Something it caused the people to think has also been discussed.

关 键 词：改性脂肪 模拟脂肪 代脂肪 功能性油脂 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]