Contents

PART I: FUNDAMENTAL ISSUES

Chapter 1

Issues in Fat Replacement Sylvia A. Jones

Chapter 2

Implications of Fat Reduction in the Diet Debra L. Miller and Barbara J. Rolls

Chapter 3

Market Considerations in Fat Replacement John N. Young

Chapter 4

Physical, Chemical, and Sensory Aspects of Fat Replacement

Sylvia A. Jones

Chapter 5

Legislative Implications of Fat Replacement

Jane Smith

PART II: FAT REPLACERS AND THEIR PROPERTIES

Chapter 6A

Starch-Derived Fat Mimetics: Maltodextrins Sibel Roller

Chapter 6B

Starch-Derived Fat Mimetics from Potato Jaap Harkema

Chapter 7A

Fiber-Based Fat Mimetics: Microcrystalline Cellulose William M. Humphreys

Chapter 7B

Fiber-Based Fat Mimetics: Methylcellulose Gums Pablo de Mariscal and David A. Bell

Chapter 7C

Fiber-Based Fat Mimetics: Pectin Beinta Unni Nielsen

Chapter 8

Microparticulated Proteins as Fat Mimetics Norman S. Singer

Chapter 9

The Use of Hydrocolloid Gums as Fat Mimetics Stuart M. Clegg

Chapter 10

The Role of Emulsifiers in Low-Fat Food Products Eric Flack

Chapter 11

The Role of the Bulking Agent Polydextrose in Fat Replacement Helen L. Mitchell

Chapter 12

The Use of Blends as Fat Mimetics: Gelatin/Hydrocolloid Combinations Guy Muyldermans

Chapter 13

Low-Calorie Fats and Synthetic Fat Substitutes Barry G. Swanson

Appendix

Classified List of Fat Replacers and Their Applications Sylvia A. Jones

Part I

Fundamental Issues

Chapter

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