Reasearch progress on application of fat substitutes in ice cream

doi:10.13652/j.issn.1003-5788.2015.03.058

Home > Archive>Volume 31, Issue 3, 2015 >260-263. DOI:10.13652/j.issn.1003-5788.2015.03.058

Reasearch progress on application of fat substitutes in ice cream
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                        10.13652/j.issn.1003-5788.2015.03.058
                    
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Affiliation:(1. Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; 2. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 3. Beijing NCC Technology R&D Centre, Beijing 100022, China; 4. China International Touriam & Trade Co., Ltd., Beijing 100022, China)
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Abstract:

Fat substitutes can replace the fat of traditional ice cream, reduce heat, and promote the health of consumers. This paper reviews the research methods and results of recent research scholars to apply fat substitutes in ice cream. Forecast the problem exist and development prospects of fat substitutes.

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陈龙,刘爱国,纪瑞庆,等.脂肪替代品在冰淇淋中的应用研究进展[J].食品与机械英文版,2015,31(3):260-263.

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Received:February 09,2015
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Online: March 17,2023
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