| 赵锦妆，周梦舟，徐群英.脂肪替代物在食品中的研究进展[J].中国油脂,2017,42(11):.[ZHAO Jinzhuang，ZHOU Mengzhou，XU Qunyin.Progress in fat substitutes used in food[J].China Oils and Fats,2017,42(11):.] |
| 脂肪替代物在食品中的研究进展 |
| Progress in fat substitutes used in food |
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| DOI： |
| 中文关键词: 脂肪替代物 脂肪 健康 |
| 英文关键词:fat substitutes fat health |
| 基金项目: |
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| 摘要点击次数: 1427 |
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| 中文摘要: |
| 近年来，由于脂肪摄入量过多所引起的肥胖症、高血压、动脉粥样硬化和冠心病等疾病的发病率逐年上涨，因此适度摄取脂肪成为食品研究的新趋势，通过使用不同的脂肪替代物可以在实现脂肪摄入量减少的同时确保脂肪的功能得到替换。综述了脂肪替代物的主要分类以及近年来脂肪替代物在食品中的研究进展，为选择安全合适的脂肪替代物指明方向。 |
| 英文摘要: |
| In recent years, due to excessive intake of fat，the incidence rates of obesity, hypertension, atherosclerosis and coronary heart disease etc increase year by year. Therefore moderate intake of fat has become the new trend of food research，and a fat reduction can be achieved by using different fat substitutes to ensure the functionality of the replaced fat.The main classification of fat substitutes and the research progress in fat substitutes used in food in recent years were reviewed, in order to provide directions for selecting safe and appropriate fat substitutes. |
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