人造奶油中反式脂肪酸研究概述①

摘要

High trans fatty acids content is one of the most important bottlenecks which restricts the development of margarine industry. In this paper, the main source and harm of trans fatty acid in margarine and the preparation of margarine base oil with zero trans fatty acid were reviewed, viewing to provide theoretical basis for researching and marketing of zero trans fat margarine.%反式脂肪酸含量高是制约人造奶油持续发展的重要瓶颈。本文主要从人造奶油中反式脂肪酸的来源、危害及零反式脂肪酸基料油的制备等方面进行概述，为零反式脂肪酸人造奶油产品的开发及市场推广提供理论依据。