功能性低热量油脂食用品质评价  

Edible Quality Appreciation of Functional Low Caloric Fat

作　　者：王海清[1] 何川[1] 赵敏生[1] 

机构地区：[1]北京市粮食科学研究所

出　　处：《中国油脂》2003年第4期28-29,共2页China Oils and Fats

摘　　要：摄入过量脂肪会引发多种疾病 ,为了达到既减少脂肪摄入量 ,又不影响食品口感、风味等目的 ,对开发的脂肪代用品———功能性低热量油脂的感官品质、理化特性、营养学评价及毒理学特性进行了分析和研究。结果表明 ,该油的分子结构与天然油脂相同 ,热量与普通花生油相比降低了30 % ,感官品质没有差异。急性毒理学实验表明 ,该油为安全、无毒物质。Eating more fat can incur many type of diseases.In order to reduce the intake of fat and keep the function of fat in foods.The sense quality, physical and chemical properties,appreciation of nutritional and toxicology characteristics of the developed fat substitute-low caloric fat were studied and analyzed.The result shows that the molecular structure of low caloric fat is as same as that of natural oils,the sense quality has no difference with common oils,the calorific power decreases by 30% than that of peanut oil.The toxicology experiment shows that the low caloric fat is safe and innoxious.

关 键 词：脂肪代用品 功能性低热量油脂 食用品质 评价 感官品质 理化特性 营养学 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]