## Abstract Fat mimetics, namely Raftiline, Simplesse, C\*deLight and polydextrose, diluted in water to give a gel with 200βgβkg^β1^ concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in lowβfat, sugarβfree cookies. Raftil
Effect of fat replacers on kefir quality
β Scribed by Bilge Ertekin; Zeynep B Guzel-Seydim
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 245 KB
- Volume
- 90
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Tapioca starch, carrageenan, oat ΓΌbre, pectin, whey protein and a commercial mixture of carrageenan and locust bean gum were assessed for their ability to mimic fat characteristics in cooked low-fat (10% ) beef burgers. Thirteen diΓΎ erent blends of the ingredients were formulated in order to examine
## Abstract Longβterm application of recombinat porcine somatotropin to pigs induced a decrease in fat deposition and a reduction in percentage fat in backfat and intramuscular fat. The proportion of polyβunsaturated fatty acids especially of C18:2 increased. Lower thickness and higher water conten