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。%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.
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