Low-fat products

Daft JL. 1987. Determining multifumigants in whole grains and legumes, milled and low-fat products, spices, citrus fruit, and beverages. J Assoc Off Anal Chem 70 734-739. 

One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which is incompatible with recent consumer trends toward healthier food and low-fat products (Bouchon... 

Carrageenan A Fat Replacement in Ground Beef. Recently, Egbert et al (43) reported on the use of carrageenan, a hydrocolloid isolated from seaweed, as a fat replacement in ground beef. This low-fat product has been adopted by the... 

In the food industry a range of practical or descriptive tests are used to evaluate product quality and the stability of whippable emulsions. Using such methods a number of reliable and commercially valuable whippable emulsions have been developed over the years. To develop new whippable emulsion systems which are more difficult to stabilize, i.e. primarily low-fat products, more advanced physical methods have been used to elucidate the fundamental mechanisms behind the behaviour of whippable emulsions. 

Once again, these data demonstrate that USD A certified organic protein products do contain multiple organochlorine pesticides and industrial chemicals and that only low-fat protein products are less likely to contain multiple synthetic chemicals, yet low-fat product will most likely contain DDE. 

The effect of the partition coefficient on the transfer of styrene into an aqueous product is dramatic, the estimated potential migration is reduced by 60 times compared to Example 14-1, However, the taste threshold for styrene in low fat products is lower (around 0.40 mg/kg). 

If the case subject could significantly alter his habitual diet toward skim milk, lean meat, and low-fat products, it would be reasonable to expect about a 6% drop in saturated fat intake, which would lower his LDL-C from 159 mg/dl to about 146 mg/dl,2 ° substantially short of the 130 mg/dl goal. 

Lecithin will function as a release agent, providing cleaner and faster pet food or biscuit parting from a stamp or mold. A reduction in the amount of pressure required to create an impression with a stamp is seen when lecithin is used in the mix. The ease of formation of intricate, stamped, surface appearance details, especially with low-fat products, is also improved with lecithins. When dough is being cut, lecithin improves release from the die, especially with rotary cutters. With superior release, foods and biscuits are formed with a better impression, and lower numbers of cripples (i.e., improperly formed product). Some pet biscuits are formed from a batter injected into a mold prior to cooking. Lecithin can improve flowability of the batter so that it fills all the mold corners and cavities. After cooking, lecithin improves release from the mold. 

Cake mixes, low-fat products, nondairy creamers, meat sauces, gravies, canned meat, frostings, frozen desserts... 

Low fat products have relatively strong smell compared to taste ... 

In sauces and soups starch is used as a thickener that provides also a specific texture and mouthfeel. Those functionalities are particularly critical in low-fat products where starches are expected to provide the same textural and mouthfeel experience commonly associated with conventional products. 

Lipid was extracted fi-om beef and chicken to obtain products of low fat and low cholesterol content [10-13]. However, neither the quality of the low-fat products... 

The technique, being non-destructive, not only allows the preparation of low-cholesterol and low-fat products but also allows the use of the extracted components, that is, the fat for edible use, or the cholesterol for pharmaceutical use. Flavour components extracted from meat fat could be added to products as natural flavourings. 

This phenomenon affects the inventory of flavor companies. A typical flavor company may have several hundred different strawberry flavors, for example. This is not necessarily because the customer has hundreds of concepts of strawberry flavor to be met, but that a flavor must be designed to undergo a multitude of interactions with the food and ultimately provide a release profile that is liked by the consumer. This phenomenon is also obvious in the recent low-fat food trend. Unquestionably, this concept has been a failure since food companies could not deliver a low-fat product to the customer that had a satisfactory sensory profile. Commonly, people would try a low-fat version of a food product once but then never buy it again. The low-fat and normal-fat products generally used the same flavor system, but they released flavor differently due to formulation variations. These variations may have altered chemical or physical interactions thereby altering the flavor release profile. 

There are basically two types of popping methods wet and dry. Most processors employ the wet-popping method because it produces popcorn with better flavor. However, dry-popping is ideally suited for production of low-fat products. 

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