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The 'fat tax': economic incentives to reduce obesity [PDF]
, 2004 This Briefing Note looks at the potential for the introduction of a "fat tax" into the UK in an effort to reduce the growing prevalence of obesity in Britain. There are different forms such a tax could take.
Leicester, A., Windmeijer, F.
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Possibilities to develop low-fat products: a review
Acta Universitatis Cibiniensis. Series E: Food Technology, 2016 Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30 ...
Tufeanu Roxana, Tiţa Ovidiu
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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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Foods, 2022 The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons)
Anna Onopiuk +6 more
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Structured lipids: alternatives for the production of human milk fat substitutes [PDF]
, 2009 Human milk has characteristics of great importance for the newborn. Its composition shows all nutrients in quantity and quality needed, in addition to providing protection against infections and allergies and stimulating the immune system. Therefore, the
GIOIELLI, Luiz Antonio +1 more
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Self-Healing Oxalamide Organogelators of Vegetable Oil
Gels, 2023 The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food ...
Nataša Šijaković Vujičić +5 more
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PERSPECTIVE OF USE OF MILK SUBSTITUTOR ON DAIRY PRODUCTION
Алматы технологиялық университетінің хабаршысы, 2021 The article provides information on the use of milk fat substitutes in dairy production and its future prospects. Presents physico-chemical characteristics of fat substitutes "Ecolect" company "EFKO".
doaj
Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
Journal of the Saudi Society of Agricultural Sciences, 2023 It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated.
Yehia Abdel Razik Heikal +4 more
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Margarine products quality monitoring using reflectance UV-VIS-SWNIR spectroscopy [PDF]
, 2008 Margarine is a term that can indicate any of a wide range of butter substitutes. Due to the great diversity of the raw material, margarine end-product quality characteristics are expected to be highly diversified.
Antó, Rui C. Martins, Vitor V. Lopes
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Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute
Shipin gongye ke-ji, 2022 In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties.
Xiaoting WANG +4 more
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