Handbook of Fat Replacers
Features
Summary
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
