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- 後藤 直宏
- 花王株式会社食品研究所
書誌事項
- タイトル別名
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- Fat Replacer.
- ユシ ダイタイブツ
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抄録
Fat replacers consist of carbohydrate-based fat mimetics, protein-based fat mimetics, structured lipids and synthesized fat mimetics. Carbohydrate-based and protein-based fat mimetics are now used in many kinds of products prepared under low or room temperature. These fat mimetics can decrease calorie levels of products when compared to products containing regular fat, because these fat mimetics have only 4 kcal/g compared to 9 kcal/g in regular fat. However, these fat mimetics can not be used in fried foods and chocolates. On the other hand, structured lipids and synthesized fat mimetics are used in chocolates, baked products and snacks. Synthesized fat mimetics do not have fat structures and are hard to be digested in the small intestine. As a result, these mimetics become 0 or almost 0 kcal/g. Products using structured lipids are already available on the Japanese market, but synthesized fat mimetics are not allowed in Japan yet.
収録刊行物
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- 日本油化学会誌
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日本油化学会誌 46 (10), 1299-1307, 1997
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679068142848
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- NII論文ID
- 10002274441
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- NII書誌ID
- AN10512582
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- ISSN
- 18841996
- 13418327
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- NDL書誌ID
- 4324229
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可