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Fat replacers and the functionality of fat in foods
Trends in Food Science & Technology, 1994Abstract Developing no- and low-fat products is a high priority for the food industry. Given the variety of fat replacers available, how does a product developer decide which to use? Fat replacers can be divided into three classes on the basis of their composition: protein-based, carbohydrate-based and fat-based.
Paula A. Lucca, Beverly J. Tepper
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Postgraduate Medicine, 1990
Recent public health reports have implicated dietary fat as a major cause of chronic disease. Physicians are being called on to help their patients reduce fat consumption by guiding them toward a low-fat diet. However, high-fat foods are an important component of the American diet, and preferences for them are remarkably resistant to change.
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Recent public health reports have implicated dietary fat as a major cause of chronic disease. Physicians are being called on to help their patients reduce fat consumption by guiding them toward a low-fat diet. However, high-fat foods are an important component of the American diet, and preferences for them are remarkably resistant to change.
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1993
Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
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Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
openaire +1 more source
Effect of fat replacers on kefir quality
Journal of the Science of Food and Agriculture, 2009AbstractThe purpose of the study was to determine the effects of fat replacers on the quality of non‐fat kefir. Skim milk fortified with Dairy Lo® (DL) and inulin (INU) was fermented with kefir grains to manufacture kefir. The results of compositional, microbiological, rheological and sensorial analyses were compared with whole kefir (WK) and non‐fat ...
Ertekin, Bilge, Guzel-Seydim, Zeynep B.
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Chemical & Engineering News Archive, 2012
Dow Chemical and DuPont are launching new seeds that promise oilseed crops with improved fatty acid profiles.
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Dow Chemical and DuPont are launching new seeds that promise oilseed crops with improved fatty acid profiles.
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The Lumbrical Fat Graft: A Replacement for Lost Upper Eyelid Fat
Plastic and Reconstructive Surgery, 2002Human eyelids seem to age earlier and more rapidly than do other regions of the face, making blepharoplasty (either age or familially indicated) an operation often performed earlier than other remedial procedures for facial aging. The traditional and more doctrinaire approach to upper blepharoplasty in which fat and orbicularis muscle are excised has ...
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Partial fat replacement in liver pâté using canola oil organogel
LWT - Food Science and Technology, 2021Shai Barbut, Alejandro G Marangoni
exaly