Recent Progress on the Preparation of Mimic Animal Fat Based on Plant Materials

被引：0
作者：
Chen Y. [1 ]
Wu S. [1 ]
Zhang Z. [1 ]
Ma T. [1 ]
机构：
[1] Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Health, Beijing Technology and Business University, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 04期
关键词：
mimic animal fat; plant raw material; stability; textural properties;
D O I：
10.16429/j.1009-7848.2023.04.038
中图分类号：
学科分类号：
摘要：
Based on the need of product texture and taste, animal fat is indispensable in daily diet. However, excessive consumption of animal fat is conducive to human health. The use of vegetable raw materials to prepare mimic animal fat is one of the research hot - spots in the field of grain and oil processing. The research progress of the preparation of mimic animal fat and its food applications was summarized, and the development trends and prospects were also discussed and analyzed. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：424 / 434
页数：10
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