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Showing 1 to 2 of 2 for “"Fat substitutes."”.
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The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions
The development of reduced fat foods is a continual challenge in the food industry. Among the many attributes fat contributes to food products is flavor. Fat replacers are used to regain some of these lost attributes as fat is removed from foods. These fat substitutes affect the rate and …
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Scientific Considerations of Olestra as a Fat Substitute
Olestra is, a sucrose polyester, a noncaloric fat substitute, made from sucrose and several fatty acid esters. It has been approved by the FDA as a food additive used in preparing low-fat deep-frying foods such as savory snacks. Available literature on olestra was evaluated that had both positive …