基于碳水化合物的低热量脂肪模拟物研究进展

脂肪是重要的食品组分，但脂肪的过度摄入会对人体健康产生多种不利的影响，导致肥胖和各种慢性疾病的发生。近年来，随着消费者已经认识到长期高热量饮食的危害，低脂低热量的健康饮食已经成为保障居民身体健康的重要手段。简单的去除脂肪虽能降低食物热量，但会造成食品品质的下降。为解决这一矛盾，学者致力于研究开发脂肪模拟物来代替脂肪，降低食物热量，同时保持食物较好的口感。在众多的脂肪模拟物中，基于碳水化合物的脂肪模拟物因安全性高，成本低，相容性好等优势已经成为最重要的脂肪模拟物。本文总结了脂肪模拟物的发展、分类、特点和基本脂肪模拟机制，重点介绍了碳水化合物基脂肪模拟物模拟脂肪口感的作用机制、影响风味特性的机制和发挥低热量作用的机制，阐述了以淀粉、菊粉、麦芽糊精、纤维素等为基质制备的低热量脂肪模拟物在食品中应用情况，总结了脂肪模拟物的几种制备方法，最后提出了未来发展的建议。

Research Progress of Carbohydrate-based Low-calorie Fat Substitutes

Fat plays an important role in food. However, excessive intake of fat will result in variety of adverse effects on human health, leading to the occurrence of chronic diseases. In recent years, people have gradually realized the harm of high-calorie diet, and the healthy diet with low calories has become an important means to ensure the health of residents. Although removal of fat can reduce food calories, it will cause a decline in food quality. Therefore, in order to decrease food calories while maintain good taste of food, scholars have been devoted themselves to the research and development of fat substitutes. Among the numerous fat substitutes, carbohydrate-based fat simulants have become the most important fat substitutes due to their high safety, low cost, and good compatibility. This article summarizes the development, classification, characteristics and basic fat simulation mechanism of fat substitutes, focuses on the mechanism of carbohydrate-based fat substitutes to simulate the taste of fat, the mechanism that affects flavor characteristics, and the mechanism of low-calorie effects. Meanwhile, this article describes the application of low-calorie fat substitutes base on starch, inulin, maltodextrin, cellulose, etc. in food, summarized several preparation methods of fat substitutes. Finally, we made some suggestions for future development of fat substitutes.