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.

• 主要探讨了聚葡萄糖在冰淇淋生产中的代脂应用,得出聚葡萄糖作为一种水溶性膳食纤维及优质填充剂,可取代部分蔗糖和脂肪,用于低热量、糖和低脂食品中。