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Showing 1 to 3 of 3 for “"fat substitute"”.
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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 …
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The interactive effects of selected emulsifiers, enzymes, and a carbohydrate based fat substitute in a low fat muffin
Selected emulsifiers, enzymes, and a fat substitute were incorporated into a standard muffin recipe, and their effects were compared to a full fat counterpart. Physical and sensory data were reported at the 0.01 significance level. Physical tests indicated no significant differences (p>0.01) among …
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The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin
Utilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported …