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The Food Industry. 2014, (05) Core

The Classification of Fat Substitute and Progress on the Research of Application in Food IndustryChinese Full Text

Tang Xiao-ting;Liu Qian;Kong Bao-hua;Han Jian-chun;College of Food Science,Northeast Agricultural University;Heilongjiang Province Engineering Research Center for Soybean;

Abstract: With the improvement of people’s consciousness on health, produce low-fat or fat-free food is an important way to improve people’s dietary habits and the level of people’s health. Therefore, the addition of fat substitute seems particularly important. Review the classifi cation of fat substitute and progress on the research of application, which is designed to safely and effectively reduce the fat content and promote the application of fat substitute in low-fat food and provide a theoretical ref... More
Keywords：

fat substitute; low-fat food; classifi cation; research development;

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS201.6

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