低热量油脂的现状和展望  

Review and Prospect of Low Calorie Oils and Fats

作　　者：王春玲[1] 

机构地区：[1]山东教育学院生物科学与技术系,山东济南250013

出　　处：《山东教育学院学报》2009年第5期89-90,共2页Journal of Shandong Education Institute

摘　　要：摄入过量的脂肪会引发肥胖、高血压和某些癌症。为了达到既能减少脂肪的摄入,又能体现脂肪的功能性质,国内外都在开发理想的脂肪替代品。本文简要综述了低热量油脂的现状和发展前景。Excessive dietary fat intake is associated with increased risk of obesity, high blood cholesterol and some types of cancer. Foods formulated with fat replacers are an enjoyable alternative to familiar high-fat foods. Fat replacers are fashionable all over the world now. Here review and prospect of low calorie oils and fats are discussed in detail.

关 键 词：油脂 低热量油脂 脂肪替代品 

分 类 号：TS201.22[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]