Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Food Chem. 2024 Jul 30;447:138982. doi: 10.1016/j.foodchem.2024.138982. Epub 2024 Mar 12.
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers.
近年来，随着消费者对过量脂肪摄入与肥胖、心脏病、糖尿病等慢性病之间关系的认识不断提高，对低脂食品的需求逐年增加。然而，简单地减少食物中的脂肪含量会导致食物的物理化学性质、生理性质和感官性质发生变化。因此，开发高质量的脂肪替代品来替代天然脂肪已成为一种新兴趋势，但要在低脂食品中完全模拟天然脂肪的特殊功能仍然是一项技术挑战。本综述旨在概述脂肪替代品的发展趋势，并讨论和比较不同类型的脂肪替代品、潜在的脂肪替代机制、感官评价方法及其消费者接受度，这可能为生产脂肪替代品和开发更受消费者喜爱的健康低脂产品提供理论指导。
