| 王兴国，金青哲.食用调和油开发依据、发展进程与标准现状[J].中国油脂,2018,43(3):.[WANG Xingguo, JIN Qingzhe.Development basis, progress and standards of edible blend oil[J].China Oils and Fats,2018,43(3):.] |
| 食用调和油开发依据、发展进程与标准现状 |
| Development basis, progress and standards of edible blend oil |
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| DOI： |
| 中文关键词: 食用调和油 开发依据 发展状况 标准 |
| 英文关键词:edible blend oil development basis progress standard |
| 基金项目: |
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| 中文摘要: |
| 从“好油”的评价三原则，以及我国居民营养与慢性病的现状出发，阐述了食用调和油的定义、科学内涵与开发依据，指出精准适度加工是实现“好油”生产的重要途径。回顾了食用调和油的国内外发展历史，倡导调和油的开发，既要实现油品的脂肪酸均衡，又要重视有益伴随物的丰富多样，并保证食用安全性。最后介绍了食用调和油标准制修订过程和标签标识的主要内容，指出食用调和油标识原料油中配方和比例是满足消费者知情权和规范市场的重要手段，也将是新一代食用调和油开发的方向。 |
| 英文摘要: |
| Based on the principles of “health oils” and current situation of Chinese residents’ nutrition and chronic diseases, the definition, connotation and development basis of edible blend oil were discussed, and processing in an accurate and moderate way was pointed out as an important approach for production of “health oils”. Also, the history of edible blend oil development at home and abroad was reviewed. Related research and development of blend oil should ensure its safety and place emphasis on the balances in fatty acid and nutrients. Lastly, the setting process of edible blend oil standard and main content of the label was introduced, which indicated that it was an important way to meet the consumers’ right and regulate the market by displaying the formation and proportion of edible blend oil on the label. It would be a trend for the production of new generation edible blend oil. |
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