脂肪替代物在低脂人造黄油中的应用研究进展

人造黄油又称人造奶油,其风味独特,口感细腻,营养价值很高,一直深受消费者的喜爱。但随着人们日益增长的健康意识,食品营养所受到的关注也越来越多。人造黄油脂肪含量较高,经常食用易对人体健康造成损害,单纯减少人造黄油中的脂肪含量会对黄油整体品质造成很大的影响,因此,如何取代人造黄油中的高热量油脂已经成为了热门的研究方向。本文综述了不同基质的脂肪替代物及其在低脂人造黄油中的应用研究,旨在脂肪替代物在低脂人造黄油中的进一步开发研究提供一定的帮助。

Research progress on the application of fat substitute in low-fat margarine

Margarine has been popular with consumers because they have unique flavor, delicate taste and high nutritional value. However, with the increasing awareness of health, food nutrition has attracted more and more attention. Margarine is high in fat, which is harmful to human health if consumed regularly, but simply reducing the amount of fat in margarine will have a big impact on the overall quality of margarine, therefore, how to replace the high calorie fat in margarine has become a hot research direction. This paper reviews the fat substitutes of different substrates and their applications in low-fat margarine, which is designed to provide some help to further development research in low-fat margarine.