Results 241 to 250 of about 17,210 (294)

Dietary fat substitutes

Nutrition Research, 1994
This paper discusses the role fat plays in the diet. It focuses on the types of fat substitutes, the appropriate foods for their use and the fat-like qualities they possess. Safety issues and the long term impact of fat replacers are also reviewed.
Charles J. Glueck, Patricia A. Streicher, Ellen K. Illig, Karen D. Weber   +3 more
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A fat substitute

ACOG Clinical Review, 1996
Summary Olestra is a fat replacement that is not absorbed by the body. As a result, it may be of help to the physician in counseling patients regarding reduction of the fat content in their diet or in weight reduction.
openaire   +1 more source

Lipase-catalyzed modification of lard to produce human milk fat substitutes

Food Chemistry, 2003
The objective of the present work was to modify lard into human milk fat substitutes (HMFS) by Lipozyme RM IM-catalyzed acidolysis. Lard and soybean fatty acids were esterified in a solvent-free system.
Tiankui Yang, Chuan He
exaly   +1 more source

Nutritional implications of fat substitutes

Journal of the American Dietetic Association, 1992
The possibility of replacing fats in foods through the use of alternative ingredients has generated substantial interest among food industry and nutrition professionals as well as among the lay public and news media. However, even in academic circles, there is a tendency to consider "fat substitutes" as a homogeneous group, when they are not, and also ...
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Inulin as fat substitute in low fat, dry fermented sausages

Meat Science, 2001
Low fat, dry fermented sausages were prepared with a fat content close to 50% and 25% of the original amount. The batch with the smallest proportion of fat was less tender, less springy and was gummier than the batch with the highest proportion. However, it was still considered acceptable by the panel of judges.
E, Mendoza, M L, García, C, Casas, M D, Selgas   +3 more
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Rheology of Reduced-Fat Cheese Containing a Fat Substitute

1995
To meet consumer interest in foods with reduced fat or low fat content, 1,257 prepared foods with reduced fat claims were introduced in 1992 in the United States, with dairy products accounting for a significant portion of these newly introduced reduced or low fat foods (Dairy Foods, 1993).
K L, Mackey, N, Desai
openaire   +2 more sources

Low-calorie fat substitutes

Trends in Food Science & Technology, 1991
Abstract The populations of most developed countries have been advised by nutritionists and medical practitioners to lower their intake of total fat and saturated fat, as a measure towards reducing the incidence of cardiovascular disease and obesity. As a consequence, the number of low-calorie and calorie-free foods has been increasing steadily over ...
Rekha S. Singhal, A.K. Gupta, P.R. Kulkarni   +2 more
openaire   +1 more source

Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute

1995
Health related concerns attributed to the consumption of fat and cholesterol and consumer awareness of foods containing a high amount of fat have created a demand for reduced or no-fat foods. Natural cheeses made from whole milk or partially skimmed milk contain significant amounts of fat ranging from 20 to 35%; typically, Cheddar cheese contains 32 ...
N, Desai, J, Nolting
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Nutrient substitutes and their energy values in fat substitutes and replacers

The American Journal of Clinical Nutrition, 1995
In recent years, new and redesigned ingredients have been introduced as fat substitutes and replacers. A fat replacer is an ingredient that replaces some or all of the functions of fat and may or may not provide nutritional value. A fat substitute is an ingredient that replaces all the functions of fat without any energy contribution.
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Nutrition Evaluation of Dietary Fat Substitutes

Nutrition Reviews, 2009
In response to US dietary guidelines and health goals, the food industry has introduced a variety of innovative food products designed to help the American public lower its fat intake. The physical characteristics and safety considerations of these products are reviewed, as well as their association with chronic disease prevention.
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