油脂代用品的功能特性及其在食品中的应用  

Functions of fat substitutes and their applications in food

作　　者：柳慧花[1] 张建忠[2] 肖付刚[3] 郑隆钰 金文飚 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]北京市粮食科学研究所,北京100053 [3]江南大学食品学院,无锡214036 [4]上海金麦油脂食品公司,上海201500

出　　处：《食品科技》2006年第1期8-11,21,共5页Food Science and Technology

摘　　要：油脂代用品具有和天然脂肪相似的口感、物化性质和生理功能特性,可以降低脂肪的摄入总量,在食品工业中具有广阔的应用前景。论述各种油脂代用品的物化性质、功能特性和在食品中的应用情况。Fat substitutes have the same properties, physiological characteristics and functions as fat, which can reduce the total quantity of fat intake and have prospective applications in food industry. The physical and chemical properties and functions of fat substitutes were described, and the applications in food were also pointed out in the article.

关 键 词：油脂代用品 功能 应用 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]