Research Progress of Fat Substitutes in Low Fat Ice Cream
As a complex multiphase food, ice cream is composed of fat globules, bubbles and ice crystals dispersed in a semi-frozen solution. The fat content is usually 8%~16%, which plays an important role in the ice cream system. However, excessive fat intake can have a negative impact on health, so the use...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkjen/article/abstract/20230410 |