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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 +3 more
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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 +3 more
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Journal of Agricultural and Food Chemistry
Human milk is naturally rich in medium- and long-chain triacylglycerols (MLCT), accounting for approximately 30% of the total fat. However, infant formula fat is prepared using a physical blend of vegetable oils, which rarely contains MLCT, similar to ...
Tinglan Yuan +7 more
semanticscholar +1 more source
Human milk is naturally rich in medium- and long-chain triacylglycerols (MLCT), accounting for approximately 30% of the total fat. However, infant formula fat is prepared using a physical blend of vegetable oils, which rarely contains MLCT, similar to ...
Tinglan Yuan +7 more
semanticscholar +1 more source
JAMA: The Journal of the American Medical Association, 1973
To the Editor.— The Food and Drug Administration should be congratulated for beginning to encourage better food labeling. We should hope that this is only the beginning. Yet, many food regulations work to force Americans to eat diets that are dangerous to health. Many excellent low-saturated fats can be substituted for our favorite high-saturated fat
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To the Editor.— The Food and Drug Administration should be congratulated for beginning to encourage better food labeling. We should hope that this is only the beginning. Yet, many food regulations work to force Americans to eat diets that are dangerous to health. Many excellent low-saturated fats can be substituted for our favorite high-saturated fat
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Journal of the American Oil Chemists Society, 2019
In human milk fat, the saturated fatty acids, namely palmitic acid, are located at the sn-2 position of triacylglycerols (TAG) while unsaturated fatty acids (e. g. oleic acid) are esterified at position sn-1,3.
C. Tecelão +3 more
semanticscholar +1 more source
In human milk fat, the saturated fatty acids, namely palmitic acid, are located at the sn-2 position of triacylglycerols (TAG) while unsaturated fatty acids (e. g. oleic acid) are esterified at position sn-1,3.
C. Tecelão +3 more
semanticscholar +1 more source
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.
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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.
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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 +2 more
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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 +2 more
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Nutritional implications of fat substitutes
Journal of the American Dietetic Association, 1992The 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, 2001Low 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 +3 more
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Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute
1995Health 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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Rheology of Reduced-Fat Cheese Containing a Fat Substitute
1995To 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
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