Sandrou D K, Arvanitoyannis I S
University of Thessaly, Faculty of Technological Sciences, School of Agriculture Crop and Animal Production, Pedion AreosVolos, Hellas (Greece).
Crit Rev Food Sci Nutr. 2000 Sep;40(5):427-47. doi: 10.1080/10408690091189211.
Low-fat/calorie products were originally developed for diabetics and people with specific health problems and they were considerably expensive. Nowadays, consumers' demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight, and to work within the frame of a healthier diet. The food industry has been confronted with a new challenge in order to satisfy consumers; development of low-fat/calories products with acceptable sensory characteristics and competitive price, by preferably employing the conventional processing equipment and in agreement with current strict legislation. The role of fat replacers and sugar substitutes in the successful manufacture of these products is crucial.
低脂/低热量产品最初是为糖尿病患者和有特定健康问题的人群开发的，而且价格相当昂贵。如今，消费者对低脂/低热量产品的需求大幅上升，旨在限制健康问题、减轻体重或维持体重稳定，并遵循更健康的饮食模式。为了满足消费者需求，食品行业面临着新的挑战：要利用传统加工设备，在符合当前严格法规的前提下，开发出具有可接受感官特性和有竞争力价格的低脂/低热量产品。脂肪替代品和糖替代品在成功生产这些产品中起着至关重要的作用。
