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Implications of fat replacement for nutrition and food intake

โœ Scribed by Mela, David J.

Publisher
John Wiley and Sons
Year
1996
Weight
712 KB
Volume
98
Category
Article
ISSN
0931-5985

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A soy protein ยฎlm coating was developed and evaluated to reduce fat transfer in deep-fried foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as plasticizer cooled after being held at 80 ยฐC for 20 min provided suitable ยฎlms. There was a signiยฎcant fat reduction (55.12