Bulk fats viscosity

Polydextrose is a reduced-calorie fat replacer, supplying 1 kcal/g of food. It is often used in conjunction with fat replacers to provide additional bulk and viscosity with reduced calories. Polydextrose contains minor amounts of sorbitol and citric acid. This product was approved by the FDA in 1981 for use in products in several food categories (21 CFR 172.841). Use of polydextrose in some of the products in these categories results in substantial reductions in fat. Polydextrose is currently used in baked foods, chewing gums, gelatins, puddings, and frozen dairy desserts. 

Fat or lipid materials and calcium-lipid complexes also contribute to fouling and flux decline in membrane processing of milk or whey. The transport properties of the feed stream and the changes they undergo as the concentration process proceeds also affect the rate of permeation. At high concentrations, the increased fluid viscosity near the membrane surface limits back-diffusion of solids from the polarized layer to the bulk phase, thereby, depressing flux rate [46]. 

Fig. 6. Viscosity of bulk (lard , PSCO , canola ) and emulsified (Emul) fats (lard O, PSCO , canola A) measured at 10 s as a function of time. Samples quenched and held isothermally at 25°C. See Figure 1 for abbreviation.

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