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- W2390252682 abstract "Lipids is one of the three major nutrients.The main biological functions of lipids includes energy storage,the structural components of cell membranes,and important signal transduction molecule.However,excessive intake of lipid can cause cardiovascular and cerebrovascular diseases.Rational diet has raised more and more attention these days.As a result,an increasing demand on reduced-fat and fat-free food have been the hot topic research in relevant fields.One such area is the research on fat substitutes,which serve as an essential additives in the production of low-fat and fat-free food.There are three categories of general fat substitutes:protein based,fat based and carbohydrate based.In addition to reducing the fat contents,these fat substitutes can also mimic the flavor and texture of the fat and satisfy the consumers' requirement for the taste of the food.This article provides a comprehensive review on the categorization of fat substitutes,the ongoing research status and applications of some important fat substitutes." @default.
- W2390252682 created "2016-06-24" @default.
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- W2390252682 date "2011-01-01" @default.
- W2390252682 modified "2023-09-23" @default.
- W2390252682 title "Research development of fat substitutes" @default.
- W2390252682 hasPublicationYear "2011" @default.
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