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Application of fat substitutes in modern food research
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Shun-Shun LIN1, Ze-Lin WANG1, An WU2, Jian ZHANG1, Meng-Qin LI1, *
Journal of Food Safety & Quality | 2025, 16(6) : 247 - 253
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Journal of Food Safety & Quality | 2025, 16(6): 247-253
• Food Analysis and Detection •
Application of fat substitutes in modern food research
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Shun-Shun LIN1, Ze-Lin WANG1, An WU2, Jian ZHANG1, Meng-Qin LI1, *
Affiliations
  • 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • 2. Bei Yi Food (Shandong) Co., Ltd., Linyi 276000, China
Published: 2025-03-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241129005
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Excessive intake of fat in human body is the main cause of obesity and cardiovascular and cerebrovascular diseases. With the gradual enhancement of national health awareness, people gradually pay attention to fat substitutes with low calorie and low energy. Fat substitutes can not only meet people's sensory needs for color, fragrance and taste of food, but also reduce the intake of fat without changing the taste quality of food, which is of great significance to prevent various chronic diseases. Therefore, producing low-fat or fat-free food is an important way to improve people's eating habits and improve people's health. Fat substitutes are a kind of substances that mimic the fat in natural foods, which can be divided into 3 types: Fat substitutes (esterified derivatives of fatty acids, with almost zero digestibility in human body), fat simulators (carbohydrate fat simulators and protein fat simulators) and compound fat simulators. Fat substitutes can reduce the fat content in food, and more importantly, they can improve the oral sensory lubrication texture of food. This paper summarized the application and development prospect of fat substitutes in modern food research at home and abroad, in order to provide guidance for the research and development of low-calorie diet.

fat substitute  /  sensory quality  /  low heat
Shun-Shun LIN, Ze-Lin WANG, An WU, Jian ZHANG, Meng-Qin LI. Application of fat substitutes in modern food research[J]. Journal of Food Safety & Quality, 2025 , 16 (6) : 247 -253 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241129005
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Year 2025 volume 16 Issue 6
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241129005
  • Receive Date：2024-11-29
  • Online Date：2025-07-19
  • Published：2025-03-25
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  • Received：2024-11-29
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Affiliations
    1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
    2. Bei Yi Food (Shandong) Co., Ltd., Linyi 276000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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