CAJ | 학술논문

该文阐述原有植物脂肪粉末产品脂肪酸组成及其利弊，论证改良产品中脂肪酸组成的必要性与迫切性。根据不饱和脂肪酸独特的生理功能以及目前国内外研究进展，提出新型植物脂肪粉末产品脂肪酸组成模式，即饱和脂肪酸∶单不饱和脂肪酸∶多不饱和脂肪酸等于或接近于1∶1∶1；多不饱和脂肪酸中ω-6与ω-3不饱和脂肪酸的最佳配比为4∶1~6∶1。新型植物脂肪粉末的开发将改善产品营养组成，降低消费者对现有产品中饱和脂肪酸含量过多的顾虑，使改良后的脂肪酸组成模式更加合理、健康。
해문천술원유식물지방분말산품지방산조성급기리폐，론증개량산품중지방산조성적필요성여박절성。근거불포화지방산독특적생리공능이급목전국내외연구진전，제출신형식물지방분말산품지방산조성모식，즉포화지방산∶단불포화지방산∶다불포화지방산등우혹접근우1∶1∶1；다불포화지방산중ω-6여ω-3불포화지방산적최가배비위4∶1~6∶1。신형식물지방분말적개발장개선산품영양조성，강저소비자대현유산품중포화지방산함량과다적고필，사개량후적지방산조성모식경가합리、건강。
The characteristics of fatty acid composition of current creamer and the necessity and urgency of modifying the fatty acid composition were described. Based on the unique physiological function of the unsaturated fatty acids and the latest research progress,a new composition model of the fatty acids of creamer was proposed,i.e. the ratio of saturated fatty acid,monounsaturated fatty acid and polyunsaturated fatty acid equal or close to 1∶1∶1,and the optimal ratio ofω-6/ω-3 polyunsaturated fatty acid at 4∶1~6∶1. The development of the new creamer with modified fatty acid composition can improve the nutritional status of the product,reduce the concerns of extensive saturated fatty acids in the current product from the consumers,and provide a healthier fatty acid composition.