脂肪替代品的研究进展及其在肉制品中的应用  

The research advances of fat substitutes and their application in meat products

作　　者：李小勇[1] 李洪军[1] 杜红霞[1] 穆莎茉莉[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《肉类工业》2006年第9期14-17,共4页Meat Industry

摘　　要：脂肪替代品广泛应用在各种食品中,它能提供脂肪部分或全部的功能特性,同时,代替脂肪使用时,可提供更低的热能。概述了脂肪替代品的几种基本类型、研究进展,它们各自的特点及在食品工业中的应用,并展望了脂肪替代品的发展趋势和前景。Fat substitutes, which have a part or all of the functional properties of fat, and produce less calories than fat, are widely used in a variety of food products. Several basic types of fat substitutes and their current advances, combined with their characteristics and applications in meat products, were reviewed in this paper. The developing trends and prospects of the fat substitutes were also discussed.

关 键 词：脂肪替代品 肉制品 应用 

分 类 号：TS202[轻工技术与工程—食品科学] TS251.1[轻工技术与工程—食品科学与工程]