|
|
Article: Salad dressings sans fat. (IBC & Prepared Foods Conference)
- Article from:
- Prepared Foods
- Article date:
- July 1, 1993
CopyrightCOPYRIGHT 1993 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
No single ingredient can replace all of the functions of fat in salad dressings. Here is some insight into a "systems" approach.
Formulating low- or no-fat products often depends on the successful replacement of oil by water, says Gregory Buliga, group leader, carbohydrate technology, Kraft General Foods. Food formulations have numerous options in working towards this challenge.
* National Starch and Chemical focuses on how starch-based fat mimetics function in a "total systems" approach to fat reduction--that is, where the properties of several ingredients work together in a finished food, says William Mason, senior project supervisor. Each of the ...
Related newspaper, magazine, and journal articles:
|
|
Article: Design and evaluation of Xanthan gum-based ...
Indian Journal of Pharmaceutical Sciences;
March 1, 2006 ;
700+ words
... ... 1:0.24) and F5 (1:0.28). Xanthan gum was used as matrix former, and microcrystalline ... released by zero order kinetic. Thus, Xanthan gum can be used as an effective matrix former ... i.e. hydrophilic polymers[2]. Xanthan gum is a high molecular weight extracellular ...
|
|