Characterization of fat replacers.
Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could be determined showing a similar consistency to the corresponding full-fat foodstuff.
Deutsches Institut für Ernährungsforschung Potsdam-Rehbrücke, Germany.
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D003198:Computer Simulation; D004044:Dietary Proteins / Q000378:metabolism*; D004655:Emulsions; D019358:Fat Substitutes; D005223:Fats / Q000737:chemistry*; D008956:Models, Chemical; D012044:Regression Analysis; D012212:Rheology
D004044:Dietary Proteins; D004655:Emulsions; D019358:Fat Substitutes; D005223:Fats