Reasearch progress on application of fat substitutes in ice cream

Authors

CHEN Long, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
LIU Aiguo, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
JI Ruiqing, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
CEHN Zhenzhen, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
LI Xiaomin, Beijing NCC Technology R&D Centre, Beijing 100022, China; China International Touriam & Trade Co., Ltd., Beijing 100022, China

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.

Publication Date

6-28-2015

First Page

260

Last Page

263

DOI

10.13652/j.issn.1003-5788.2015.03.058

Recommended Citation

Long, CHEN; Aiguo, LIU; Ruiqing, JI; Zhenzhen, CEHN; and Xiaomin, LI (2015) "Reasearch progress on application of fat substitutes in ice cream," Food and Machinery: Vol. 31: Iss. 3, Article 58.
DOI: 10.13652/j.issn.1003-5788.2015.03.058
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/58

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