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1 ?脂肪代用品 粮油杂志 关键词：脂肪代用品；低热量油脂；酯化；酯交换；市场 [gap=788]Key words：fat substitutes;low calorie oils and fats;esterification;esterexchange;market 2 ?脂肪替代品 技术文摘 关键词：菊糖,脂肪替代品,植脂奶油 [gap=307]Key words:inulin; fat substitutes; whipped cream 3 ?脂肪替代物 第三节 脂肪替代物 一、脂肪替代物（Fat substitutes）的产生 脂肪能给予食品许多特性。在食品质感方面，能为饼干和休闲食品带来松脆性和柔软性；使焙烤食品变 得更加松软，为沙司、佐... 4 ?代脂肪 脂肪替代品的化学性质类似于脂肪、强白质、碳水化合物,它可分为三类,即模拟脂肪(Fat mimetic)、代脂肪(Fat substitutes)和复合脂肪”‘“…。
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As one type of fat substitutes, sucrose polyesters (SPE) are growing important in food industry. 蔗糖多酯作为一种脂肪替代品，在食品工业中扮演着日益重要的角色。 - 2
When people cook, they use new fat substitutes and cooking sprays to cut fat and calories. This reduces the risk of heart disease and high cholesterol. 做饭时，人们会选用脂肪替代品和烹饪喷雾来减少脂肪和卡路里的摄入量，从而降低患心脏病和高胆固醇的风险。 - 3
The physical and chemical properties and functions of fat substitutes were described, and the applications in food were also pointed out in the article. 论述各种油脂代用品的物化性质、功能特性和在食品中的应用情况。
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