机构地区: 华南理工大学
出 处: 《食品科技》 2000年第1期15-16,17,共3页
摘 要: 简要介绍了脂肪替代品的发展及模拟脂肪,并概述了各种来源的碳水化合物型模拟脂肪的组成、特点及应用范围等,总结了碳水化合物型模拟脂肪的营养功能。 This article reviews the development history of fat replacers. It also introduces fat mimetics and the component, characteristic, application of various carbohydrate-based fat mimetics, as well as its nutritional function.