The study mainly discusses the use of polydextrose as fat-replacement in ice cream that polydextrose as a kind of water-soluble dietary fibre and excellent bulking agent, can partly substitude for sucrose and fat in low fat and sugar food.
英
美
- 主要探討了聚葡萄糖在冰淇淋生產(chǎn)中的代脂應用,得出聚葡萄糖作為一種水溶性膳食纖維及優(yōu)質(zhì)填充劑,可取代部分蔗糖和脂肪,用于低熱量、糖和低脂食品中。
