scholarly journals Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin

2021 ◽  
Author(s):  
Xinyu XU ◽  
Huimin ZHANG ◽  
Lin LI ◽  
Lilan SUN ◽  
Bin JIA ◽  
...  
Keyword(s):  
Fat Substitute

scholarly journals Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1460
Author(s):  
Jiaxin Chen ◽  
Jinhai Zhao ◽  
Xin Li ◽  
Qian Liu ◽  
Baohua Kong
Keyword(s):  
Hierarchical Cluster ◽  
Konjac Glucomannan ◽  
Sensory Characteristics ◽  
Partial Replacement ◽  
Replacement Level ◽  
Fat Substitute ◽  
Composite Gel ◽  
Pork Fat ◽  
Dry Sausages

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.

Zero-calorie fat substitute unveiled

1996 ◽  
Vol 74 (36) ◽  
pp. 6
Author(s):  
REBECCA RAWLS
Keyword(s):  
Fat Substitute

Monsanto muscles into fat substitute market

1990 ◽  
Vol 68 (10) ◽  
pp. 5-6
Author(s):  
MARC REISCH
Keyword(s):  
Fat Substitute

scholarly journals The application of the provisions of the amendments to TR TS 033/2013 in the identification of dairy products with milk fat substitute

2018 ◽  
Vol 1 (2) ◽  
pp. 45-52
Author(s):  
N.V. Stratonova ◽  
◽  
I.A. Makeeva ◽  
N.S. Pryanichnikova ◽  
Z.Y. Belyakova ◽  
...  
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Fat Substitute

scholarly journals Evaluation of the Effect of the Sesame Paste (Sesamum indicum) as Partial Fat Substitute in Hamburger Meat

2018 ◽  
Vol 10 (1) ◽  
pp. 231-237
Author(s):  
Piedad M. Montero Castillo ◽  
Erica P. Torres-Julio ◽  
Dayana P. Pérez-Rodríguez
Keyword(s):  
Sesamum Indicum ◽  
Fat Substitute

scholarly journals EFFECT OF A CARBOHYDRATE-BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED-FAT PEANUT BUTTER COOKIES

1999 ◽  
Vol 22 (1) ◽  
pp. 19-29 ◽  
Author(s):  
RUTHANN B. SWANSON ◽  
LOU ANN GARDEN ◽  
SHERYL S. PARKS
Keyword(s):  
Peanut Butter ◽  
Fat Substitute ◽  
Reduced Fat

Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

2020 ◽  
Vol 246 (5) ◽  
pp. 909-922 ◽  
Author(s):  
Ana Karoline Ferreira Ignácio Câmara ◽  
Paula Kiyomi Okuro ◽  
Mirian Santos ◽  
Camila de Souza Paglarini ◽  
Rosiane Lopes da Cunha ◽  
...  
Keyword(s):  
Olive Oil ◽  
Meat Products ◽  
Salvia Hispanica ◽  
Fat Substitute ◽  
Salvia Hispanica L ◽  
Emulsified Meat
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