脂肪模拟物及其在食品中的应用研究进展  

Research Progress in Fat Mimics and Their Applications in Foods

作　　者：沈雪丽 蒲媛媛[4] 曹亚楠 赵江林[1,2,3] 邹亮 欧逢莲[1,2,3] 景凯妮 杨婷 宋雨 SHEN Xueli;PU Yuanyuan;CAO Yanan;ZHAO Jianglin;ZOU Liang;OU Fenglian;JING Kaini;YANG Ting;SONG Yu(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Coarse Grain Processing,Ministry of Agriculture and Rural Affairs,Chengdu 610106,China;Sichuan Mixed Grain Industrialization Engineering Technology Research Center,Chengdu 610106,China;Maternal and Child Health Hospital of Guangyuan,Guangyuan 628040,China;School of Life Science,Yunnan Normal University,Kunming 650500,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]农业农村部杂粮加工重点实验室,四川成都610106 [3]四川省杂粮产业化工程技术研究中心,四川成都610106 [4]广元市妇幼保健院,四川广元628040 [5]云南师范大学生命科学学院,云南昆明650500

出　　处：《食品科学》2024年第15期351-359,共9页Food Science

基　　金：四川省科技创新苗子工程项目(MZGC20230125);成都市医学科研课题项目(2021052);成都大学校基金项目(2018XZA03);农业农村部杂粮加工重点实验室/四川省杂粮产业化工程技术研究中心开放课题项目(2018CC15;2023CC013)。

摘　　要：脂肪是食品重要的营养成分之一,不仅能赋予食物独特的风味和口感,提供人体所需要的能量,还会对食品的结构和整体品质产生重要影响。但是过量摄入脂肪不利于人体健康,因此希望通过使用脂肪模拟物代替脂肪,在尽可能保持食品原有风味的情况下降低过量摄入脂肪对人体的危害。本文对脂肪替代品和脂肪模拟物的分类及近年来脂肪模拟物在食品中的作用及应用研究进行综述,概述了脂肪替代品分为脂肪替代物和脂肪模拟物的分类依据,重点阐述了脂肪模拟物中单一型脂肪模拟物和复合型脂肪模拟物替代脂肪的原理、优点、局限性及其在食品中的作用及应用,并指出未来研发策略,以期为开发健康安全的脂肪模拟物提供思路。Fat is one of the most important nutritional components in foods.It not only endows foods with unique flavor and taste and provides the energy needed by the human body,but also has a significant impact on the structure and overall quality of foods.However,excessive intake of fat is not conducive to human health.Therefore,it is hoped that the use of fat mimics to replace fat in food will reduce the harm of excessive intake of fat to the human body while maintaining the original flavor of foods as much as possible.This article reviews the classification of fat replacers and fat mimics and recent research on the role and application of fat mimics in foods,outlines the basis for the classification of fat replacers into fat substitutes and fat mimics,with emphasis on the mechanisms of action,advantages,limitations,roles and applications of single and mixed fat mimics.It also proposes future strategies for the research and development of fat mimics in order to provide a direction for the development of healthy and safe fat mimics.

关 键 词：脂肪 脂肪模拟物 分类 应用 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]