粮油杂志 关键词：脂肪代用品；低热量油脂；酯化；酯交换；市场 [gap=788]Key words：fat substitutes;low calorie oils and fats;esterification;esterexchange;market
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第三节 脂肪替代物 一、脂肪替代物（Fat substitutes）的产生 脂肪能给予食品许多特性。在食品质感方面，能为饼干和休闲食品带来松脆性和柔软性；使焙烤食品变 得更加松软，为沙司、佐...
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human milk fat substitutes 人乳脂替代品
Atpresent fat substitutes are fashionable all over the world. Sucrose polyester is a new functional fat substitute.
故此，脂肪替代品已风靡全世界。
参考来源 - 脂肪替代品——蔗糖多油酸酯的合成方法及分析研究·2,447,543篇论文数据，部分数据来源于NoteExpress
As one type of fat substitutes, sucrose polyesters (SPE) are growing important in food industry.
蔗糖多酯作为一种脂肪替代品，在食品工业中扮演着日益重要的角色。
When people cook, they use new fat substitutes and cooking sprays to cut fat and calories. This reduces the risk of heart disease and high cholesterol.
做饭时，人们会选用脂肪替代品和烹饪喷雾来减少脂肪和卡路里的摄入量，从而降低患心脏病和高胆固醇的风险。
The physical and chemical properties and functions of fat substitutes were described, and the applications in food were also pointed out in the article.
论述各种油脂代用品的物化性质、功能特性和在食品中的应用情况。
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