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| Advance in preparation and application of protein-based fat mimetic |
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| DOI： |
| KeyWord:fat mimetics protein-based preparation method application classification |
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| Abstract: |
| Nowadays, with the increasing attention to food health, the adverse impacts of excessive fat intake is gradually being faced by customers, so fat replacers come into being. Fat mimetics, as a part of fat replacers, have been widely studied due to its safety. The preparation of fat mimetics is the key step of low-fat food production, and now protein-based fat mimetics are mainly prepared by physical modification, chemical modification and enzymatic hydrolysis modification, and they are mainly used in meat, dairy, bakery and condiment. By summarizing the recent research on protein-based fat mimetics at home and abroad, the preparation methods of protein-based fat mimetics were presented in classify, analyzed and prospected. A comprehensive elaboration on the applications and corresponding source proteins of protein-based fat mimetics was also carried out. |
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