Characterization of fat replacers.

H P Kruse; G Stoof; H Rubbert; H Anger

doi:10.1007/bf01193313

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Characterization of fat replacers.

H P Kruse·G Stoof·H Rubbert·H Anger

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Abstract

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.

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Computer Simulation Dietary Proteins Emulsions Fat Substitutes Fats Models, Chemical Regression Analysis Rheology Journal Article Research Support, Non-U.S. Gov't

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H P Kruse, G Stoof, H Rubbert, H Anger. 1994. Characterization of fat replacers.. https://doi.org/10.1007/bf01193313

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