基于食纤维的脂肪替代品在食品系统中的应用和研究进展
Qiuqiu He1, Xuefeng Li1, Chunxiu Liu1
1School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China.
Food research international (Ottawa, Ont.)
|December 8, 2025
概括
食纤维是低脂肪食品中的多功能脂肪替代品,提供更好的质地和营养. 进展侧重于纤维修饰和应用,尽管复制全脂性质的挑战仍然存在.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 越来越多的非传染性疾病需要更健康的食物选择.
- 食纤维为脂肪替代提供独特的功能性质.
- 低脂肪食品的发展需要有效的脂肪替代品.
研究的目的:
- 审查基于食纤维的脂肪替代品的进展.
- 为了分类基于纤维的脂肪模仿剂和替代品.
- 评估修改策略和应用程序.
主要方法:
- 关于纤维功能的最新进展的文献综述.
- 脂肪替代品的分类:无脂肪仿制品和基于脂肪的替代品.
- 改造技术 (化学,酶,物理) 和应用的分析.
主要成果:
- 食纤维可以修改以模仿脂肪的特性.
- 基于纤维的替代品在肉类,乳制品,制品和拉面食品中表现有前途.
- 在质地,稳定性和营养特征方面发现了改善.
结论:
- 基于纤维的脂肪替代品为更健康的低脂肪食物提供了途径.
- 需要进一步的研究来克服感官复制和安全方面的挑战.
- 未来的方向包括先进的复合材料和精密营养方法.
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