fat and fat replacers 油脂及其替代品
Fat content in food receives increasing attention from people. Excessive consumption of fat may lead to many health problems, which led to appearance of fat replacers.
食品中的脂肪含量越来越受到人们的关注,过量的脂肪摄入会引发许多健康问题,随之出现了脂肪替代品。
参考来源 - 以乳清蛋白为基质的脂肪替代品的研究Carbohydrate-based fat replacers research first began in late 20BC. Research in this area in China is in its infancy.
以碳水化合物为基质的脂肪替代品的开发研究最早开始于20世纪80年代,我国在这方面还没有开展很深入的研究。
参考来源 - 酶解大米制备脂肪替代品及其在烘焙领域中的应用·2,447,543篇论文数据，部分数据来源于NoteExpress
This paper briefly introducing the function and application of some fat replacers.
本文简要介绍常见脂肪替代物的功能特性及其应用等。
Fat replacers were made from WPC-80. They were used to replace the fat in medium-fat-content ice cream up to 25%.
以乳清蛋白WPC-80为基质制备脂肪替代品，替代中脂冰淇淋中25%的脂肪。
Induratived oil, synthetic cream, pastry margarine, coconut oil, palm oil, carbohydrate fat replacers and fatty acid replacers were also described.
扼要介绍了食用硬化油、人造奶油、起酥油、椰子油、棕榈仁油及棕榈油，以及碳水化合物类脂肪代用品和脂肪酸酯代脂品。
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