因此，“脂肪替代物”（Fat replacer）这个词就出现了，它是泛指能替代脂肪功能的组分，它们具有相同的物理结构与口感而不产生热量，称之为“脂肪取代品”（fat substi...
基于24个网页-相关网页
5． 脂肪替代品 的开发 脂肪代用品(Fat Replacer)一般分为两类： 脂肪替代品 (Fat Substitutes)和脂肪模拟品(Fat Mimic)。
基于16个网页-相关网页
The effect of different extract methods toβ-glucan as the fat replacer was studied by rheology property, oil-binding capacity, freeze-melt property, heat stability.
通过对流变学性质,持油性,冻融稳定性,热稳定性等的研究,探讨不同提取方法对酵母葡聚糖作为脂肪替代品性能的影响。
参考来源 - 酵母葡聚糖脂肪替代品的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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。
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。
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。
应用推荐