Handbook of Fat Replacers: 1st Edition (Hardback) book cover

Handbook of Fat Replacers

1st Edition

By Sibel Roller, Sylvia A. Jones

CRC Press

336 pages

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Hardback: 9780849325120
pub: 1996-06-20
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Description

Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved.

Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.

Table of Contents

Fundamental Issues

Issues in Fat Replacement, S.A. Jones

Implications of Fat Reduction in the Diet, D.L. Miller and B.J. Rolls

Market Considerations in Fat Replacement, J.N. Young

Physical, Chemical, and Sensory Aspects of Fat Replacement, S.A. Jones

Legislative Implications of Fat Replacement, J. Smith

Fat Replacers and Their Properties

Starch-Derived Fat Mimetics: Maltodextrins, S. Roller

Starch-Derived Fat Mimetics from Potato, J. Harkema

Fiber-Based Fat Mimetics: Microcrystalline Cellulose, W.M. Humphreys

Fiber-Based Fat Mimetics: Methylcellulose Gums, P. De Mariscal and D. Bell

Fiber-Based Fat Mimetics: Pectin, B.U. Nielsen

Microparticulated Proteins as Fat Mimetics, N.S. Singer

The Use of Hydrocolloid Gums as Fat Mimetics, S.M. Clegg

The Role of Emulsifiers in Low-Fat Food Products, E. Flack

The Role of the Bulking Agent Polydextrose in Fat Replacement, H.L. Michell

The Use of Blends as Fat Mimetics: Gelatin/Hydrocolloid Combinations, G. Muyldermans

Low-Calorie Fats and Synthetic Fat Substitutes, B.G. Swanson

Appendix

Classified List of Fat Replacers and Their Applications, S.A. Jones

Index

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science