油脂替代品的研究进展  

The Study on Fat Replacers-A Review

作　　者：刘贺[1] 朱丹实[1] 徐学明[2,3] 过世东[3] 金征宇[3] 

机构地区：[1]渤海大学生物与食品科学学院,锦州121000 [2]食品科学与技术国家重点实验室,无锡214122 [3]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2009年第2期153-159,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：对油脂在生理学方面的功能、对食品物理化学性质和感官性质的影响等三个方面进行阐述,详细介绍油脂替代品的发展历史以及近年来国内外科研人员在油脂替代品研究与开发领域所取得的进展。重点介绍了以多糖,蛋白为基质的油脂替代品的制备及其应用体系,并对照了不同油脂替代品的效果;探讨了国内油脂替代品研发中存在的不足和发展前景。In this review, the physiological function and the effects of fat on food physicochemical properties and sensory properties are first introduced. The history of fat replacers and the advancement of the study on fat replacers are then elaborated. The emphases are put on the fat replacers based on polysaccharid and protein, including their preparation and application system, with a comparison on the effects of different fat replacers. Then the deficiencies in domestic development of fat replacer are discussed as well as its foreground.

关 键 词：油脂替代品 研究进展 多糖 蛋白质 

分 类 号：TS202.1[轻工技术与工程—食品科学]