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Handbook of Fat Replacers by Sylvia A. Jones and Sibel Roller (1996, Hardcover)
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eBay-objectnummer:116048946471
Specificaties
- Objectstaat
- ISBN
- 9780849325120
- Subject Area
- Technology & Engineering, Medical
- Publication Name
- Handbook of Fat Replacers
- Publisher
- CRC Press LLC
- Item Length
- 9.5 in
- Subject
- Food Science, Biochemistry
- Publication Year
- 1996
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 0.8 in
- Item Weight
- 27.7 Oz
- Item Width
- 6.3 in
- Number of Pages
- 336 Pages
Over dit product
Product Identifiers
Publisher
CRC Press LLC
ISBN-10
0849325129
ISBN-13
9780849325120
eBay Product ID (ePID)
944448
Product Key Features
Number of Pages
336 Pages
Publication Name
Handbook of Fat Replacers
Language
English
Publication Year
1996
Subject
Food Science, Biochemistry
Type
Textbook
Subject Area
Technology & Engineering, Medical
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
27.7 Oz
Item Length
9.5 in
Item Width
6.3 in
Additional Product Features
Edition Number
1
Intended Audience
Scholarly & Professional
LCCN
95-048346
Dewey Edition
20
Illustrated
Yes
Dewey Decimal
664/.3
Table Of Content
Fundamental Issues: Issues in Fat Replacement. Implications of Fat Reduction in the Diet. Market Considerations in Fat Replacement. Physical, Chemical, and Sensory Aspects of Fat Replacement. Legislative Implications of Fat Replacement. Fat Replacers and Their Properties: Starch-Derived Fat Mimetics: Maltodextrins. Starch-Derived Fat Mimetics from Potato. Fiber-Based Fat Mimetics: Microcrystalline Cellulose. Fiber-Based Fat Mimetics: Methylcellulose Gums. Fiber-Based Fat Mimetics: Pectin. Microparticulated Proteins as Fat Mimetics. The Use of Hydrocolloid Gums as Fat Mimetics. The Role of Emulsifiers in Low-Fat Food Products. The Role of the Bulking Agent Polydextrose in Fat Replacement. The Use of Blends as Fat Mimetics: Gelatin/Hydrocolloid Combinations. Low-Calorie Fats and Synthetic Fat Substitutes. Appendix: Classified List of Fat Replacers and Their Applications. Index.
Synopsis
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. Information for each ingredient includes its history and use as a fat replacer; production process; chemical structure and functional properties; interactions with other food ingredients; nutritional, toxicological, and legal status of its use; and selected examples of food product formulations. Short Copy, 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.
LC Classification Number
TP447.F37H36 1996
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