The appearance and classification of fat replacer, study and application of carbohydrate fat-mimetic overseas are introduced in the paper.
该文介绍油脂取代物出现、分类和国外对碳水化合物油脂模拟物研究与应用。
To perform experiments with different additive ratios of fat replacer, 0%, 5%, 10%, 15%, 20%, to confirm the additive amount that is most acceptable to people by professional.
分别以0%、5%、10%、15%、20%的脂肪替代品添加比例进行试验，通过专业人员的感官评定确定最匹配人体感官接受度的添加量。
Excessive dietary fat intake bring adverse affects to health, the low_fat food develop quickly worldwide. Fat in food may replaced by formulating with fat replacer.
经常摄入高脂肪膳食影响人体健康，近年来对低脂肪食品的研制和开发极为迅速，国内外出现了多种脂肪替代物在食品制造中替代脂肪。
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