Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream [PDF]
Food Chemistry: XThis study explores pomelo fiber-based oil-in-water Pickering emulsion gels as fat mimetics in light cream. The gels, formulated with pomelo fiber, amylopectin, sodium starch octenyl succinate, and walnut oil, were characterized for their properties and ...
Xuerui Li +6 more
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Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications [PDF]
Food Chemistry: XDietary fat significantly contributes to the sensory properties of food. However, its excessive intake is strongly associated with obesity and related metabolic disorders.
Anyi Zhang +8 more
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Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics [PDF]
Frontiers in Sustainable Food Systems, 2021 Miguel A. Cerqueira +2 more
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The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. [PDF]
Polymers (Basel), 2023 Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics.
Nikolić I +10 more
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Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits. [PDF]
Plant Foods Hum Nutr, 2019 Shortbread biscuits have become one of the most desirable snacks in all population groups but due to its high fat content it is searching for new solutions of fat reduction such as the use of carbohydrate-based fat mimetics.
Sadowska-Rociek A, Cieślik E.
europepmc +2 more sources
Current Developments in NutritionAn increasing number of plant-based milk products are appearing on the market as substitutes for dairy milk. These products are becoming more popular due to growing consumers concerns about environmental, health, or ethical issues linked to dairy milk ...
Xianwei Chen +2 more
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RHEOLOGICAL, TEXTURE AND SENSORY PROPERTIES OF LOW FAT MAYONNAISE WITH DIFFERENT FAT MIMETICS
LWT - Food Science and Technology, 2007 Application of whey protein isolate and low-methoxy pectin-based fat mimetics in mayonnaise was studied. Fat was partially substituted by different fat mimetics at levels of 50%, respectively, which the fat mimetics were referred to as PFM1 (microparticulate pectin gel), PFM2 (pectin weak-gel), and PFM3 (microparticulated combination of WPI and pectin).
Haiying Liu, Xinglian Xu, Sh.D. Guo
semanticscholar +2 more sources
Application of Renneted Skim Milk as a Fat Mimetics in Nonfat Yoghurt
Food and Nutrition Sciences, 2011 For a long time, fermented dairy products have been consumed for human’s nutrition and health. Recently, consumption of whole dairy products, such as full fat yoghurt, has declined due to the awareness of probable harmful effects of fat on consumers ...
M. Nouri, H. Ezzatpanah, S. Abbasi
semanticscholar +3 more sources
Foods, 2023 This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions.
Mohd Razali Faridah +7 more
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EFFECT OF SUBSTITUTION RATIOS OF FAT ON CHARACTERISTICS OF SIMI-ICE MILK [PDF]
Mesopotamia Journal of Agriculture, 2013 This study was performed to investigate the effect of partial or complete substitution of fat in blends of dairy ice cream with two semi fat sources namely; dry whey and microcrystalline cellulose (MCC).
S. KH. BADAWI, S. A. MOHAMMMED
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