脂肪替代品在现代食品研究中的应用  

Application of fat substitutes in modern food research

作　　者：林顺顺[1] 王泽林 吴安 张剑[1] 李梦琴[1] LIN Shun-Shun;WANG Ze-Lin;WU An;ZHANG Jian;LI Meng-Qin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Bei Yi Food(Shandong)Co.,Ltd.,Linyi 276000,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]贝一食品(山东)有限公司,临沂276000

出　　处：《食品安全质量检测学报》2025年第6期247-253,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金青年科学基金项目(31901820);河南省高等学校重点科研项目(24A550011)。

摘　　要：人体摄入过多脂肪成分是导致肥胖,诱发心脑血管等多种疾病的主要原因。随着国民健康意识的逐渐增强,低热量、低能量的脂肪替代品逐渐受到人们的关注。脂肪替代品既能满足人们对食物的色、香、味等感官需求,又能在不改变食物口感品质的前提下,降低脂肪的摄入量,对预防各种慢性病的具有重大意义。因此,生产低脂或无脂食品是改善人们膳食习惯、提高人民健康水平的重要途径。脂肪替代品是一类模拟天然食物中脂肪的物质,可分为脂肪替代物(脂肪酸的酯化衍生物,在人体内的消化率几乎为零)、脂肪模拟物(碳水化合物类脂肪模拟物和蛋白质类脂肪模拟物)和复合型脂肪模拟物3类。脂肪替代品能减少食物中的油脂含量,更重要的是能够提升食品的口腔感官润滑质地。本文综述了国内外脂肪替代品在现代食品研究中的应用及发展前景,以期为低热量膳食的研发提供指导。Excessive intake of fat in human body is the main cause of obesity and cardiovascular and cerebrovascular diseases.With the gradual enhancement of national health awareness,people gradually pay attention to fat substitutes with low calorie and low energy.Fat substitutes can not only meet people’s sensory needs for color,fragrance and taste of food,but also reduce the intake of fat without changing the taste quality of food,which is of great significance to prevent various chronic diseases.Therefore,producing low-fat or fat-free food is an important way to improve people’s eating habits and improve people’s health.Fat substitutes are a kind of substances that mimic the fat in natural foods,which can be divided into 3 types:Fat substitutes(esterified derivatives of fatty acids,with almost zero digestibility in human body),fat simulators(carbohydrate fat simulators and protein fat simulators)and compound fat simulators.Fat substitutes can reduce the fat content in food,and more importantly,they can improve the oral sensory lubrication texture of food.This paper summarized the application and development prospect of fat substitutes in modern food research at home and abroad, in order to provide guidance for the research and development of low-calorie diet.

关 键 词：脂肪替代品 感官品质 低热量 

分 类 号：TS201.4[轻工技术与工程—食品科学]