杨忻怡1,2,3，许丹虹1,2,3，薛玉清1,2,3，袁佳洁1,2,3，郭 伟1,2,3，姜胡兵1,2,3，胡君荣1,2,3，张 妍1,2,3
（1 杭州娃哈哈科技有限公司，浙江 杭州 310018；
2 浙江省食品生物工程重点实验室，浙江 杭州 310018；
3 杭州娃哈哈集团有限公司，浙江 杭州 310018）
摘 要：植物油脂被广泛应用于乳饮料、咖啡等饮料中，因为使用植物油脂不仅可以使产品具有更加顺滑丰富的口 感，而且可以有效控制成本。本文综述了植物油脂替代乳脂技术在饮料中的应用现状，讨论了植物油脂以植脂末形 态在饮料中的应用，分析了新型健康植脂末如零反式脂肪酸植脂末、功能型油脂制备植脂末和零糖植脂末的研究进 展；分析了植物油脂直接替代乳脂的技术与运用，相较于植脂末，植物油脂具有清洁标签、增加产品健康属性、消除 消费者对反式脂肪酸的顾虑等优点。探讨了椰子油等植物油脂由于较高饱和脂肪酸含量而被用作乳脂替代品，为 饮料提供了类似的质地和口感，同时也为产品带来健康属性。而改性植物油脂则通过物理或化学手段调整其特性， 以更好地模拟乳脂，使产品口感更加饱满丰富。
关键词：植物油脂；乳脂；含乳饮料；植脂末；反式脂肪酸
Research Progress and Application of Plant Oils as Dairy Fat Substitutes in Beverages
YANG Xin-yi1,2,3，XU Dan-hong1,2,3，XUE Yu-qing1,2,3，YUAN Jia-jie1,2,3，GUO Wei1,2,3，JIANG Hu-bing1,2,3， HU Jun-rong1,2,3，ZHANG Yan1,2,3
（1 Hangzhou Wahaha Technology Co.，Ltd.，Hangzhou 310018，China；
2 Zhejiang Key Laboratory of food Bioengineering，Hangzhou 310018，China；
3 Hangzhou Wahaha Group Co.，Ltd.，Hangzhou 310018，China）
Abstract: Plant oils are widely used in dairy beverages and coffee，providing products with a smoother and richer taste while effectively controlling costs and compensating for milk shortages. This article provides a comprehensive review of the current status of plant oil technology as a substitute for dairy fat in beverages. It is divided into two parts for detailed discussion：The first part discusses the application of plant oils in the form of non-dairy creamer in beverages. Non-dairy creamer has been widely applied due to its low cost，good stability，and easy application methods. However，it is still criticized by consumers for containing trans fats. This section analyzes the research progress of new types of healthy non-dairy creamer，such as zero trans-fat non-dairy creamer，functional oil-based non-dairy creamer，and zero sugar non-dairy creamer. The second part analyzes the technology and application of plant oils directly replacing dairy fat，which has the advantages of clean labeling，enhancing the health attributes of the product，and alleviating consumers' concerns about trans fats. This section explores the use of plant oils like coconut oil，which，due to their high content of saturated fatty acids，are used as dairy fat substitutes，providing beverages with similar texture and taste，and also bringing health attributes to the products. Modified plant oils，on the other hand，are adjusted through physical or chemical means to better simulate the characteristics of dairy fat， resulting in a richer and fuller taste for the product.
Key words: plant oils；dairy fats；dairy beverages；non-dairy creamer；trans fatty acids
中图分类号：TS221 文献标志码：A 文章编号：1007-7871（2025）05-0066-04
2025，Vol.28，No.5