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These combinations may include proteins, starches, dextrins, maltodextrins, fiber, emulsifiers and flavoring agents. Some fat replacers are now available that are themselves a combination or blend of ingredients (for example, one ingredient currently in use is a combination of whey, emulsifiers, modified food starch, fiber and gum). The public will benefit most from a 1984 wide variety of ingredients 1984 used as fat replacers in order to capitalize on the unique qualities of each in the most appropriate product applications. The result is a greater variety of rich, creamy, good-tasting low-fat foods and beverages for consumers to enjoy. Where Do Fat Replacers Come From? The fat replacers developed to date generally fall into one of three categories: carbohydrate-based protein-based fat-based Many of the low-fat products introduced in recent years contain carbohydrate-based fat replacers (e.g., cellulose, maltodextrins, gums, starches, fiber and polydextrose). Carbohydrates have been used safely for many years as thickeners and stabilizers.
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