consistency that mimics some of the physical  properties of fats. It contributes moisture  

稠度，模仿了脂肪的一些物理特性。它為烘焙食品提供水分

to baked goods much like fat does, which can help  maintain a pleasing texture in the final product. 

，就像脂肪一樣，有助於保持最終產品令人愉悅的質地。

For example, In a 2013 study published in the  Emirates Journal of Food and Agriculture titled  

例如，2013 年《阿聯酋食品與農業雜誌》發表了一項題為

“CONSUMER ACCEPTABILITY OF CHOCOLATE CHIP COOKIES  USING APPLESAUCE AS A FAT(BUTTER) SUBSTITUTE”,  

“消費者對使用蘋果醬作為脂肪（黃油）替代品的巧克力片餅乾的接受度”的研究，

researchers looked at how well people liked  chocolate chip cookies where some or all of  

研究人員調查了人們對巧克力片餅乾的喜愛程度，其中部分或全部

the butter was replaced with applesauce. They made three types of cookies:  

黃油被蘋果醬代替。他們製作了三種類型的餅乾：

the normal recipe, one where half the butter  was replaced, and one where all the butter  

正常配方，一種替換了一半黃油，另一種

was replaced. People rated these cookies on  things like how they looked, tasted, and felt. 

替換了所有黃油。人們根據餅乾的外觀、味道和感覺等因素對它們進行評分。

The cookies with half the butter replaced  were liked just as much as the normal ones

換了一半黃油的餅乾和普通餅乾一樣受歡迎