Items Tagged with 'fat replacers'

ARTICLES

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Better-For-You Textures

Fat replacers and emulsifiers present both challenges and pathways to creating 
better-for-you products
Kantha Shelke PhD, CFS
May 30, 2017
Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.
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Epogee: Replace Fat

A new solid fat replacement cuts calories, keeps flavor
March 15, 2017
Health conscious consumers soon will be able to enjoy indulgent foods with drastically fewer calories without sacrificing taste or flavor thanks to Epogee™ (esterified propoxylated glycerol) Fat Replacement. Epogee was developed by Choco Finesse LLC.
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Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions
Kantha Shelke PhD, CFS
January 11, 2016

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.


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Cut Fat; Keep Taste, Texture

August 21, 2012
Fiberstar’s Citri-Fi is a novel, all-natural functional food ingredient made from citrus pulp. It adds moistness; controls moisture migration; improves yields; replaces fat; and reduces cost in a wide variety of food products.
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