Vitamins savory

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Dried inactive yeasts are used not only as valuable nutrient and vitamin supplements but in the flavoring of dry savory seasonings, dip mixes, gravy and sauce mixes, snack products, etc., to which they give a rich, full-bodied flavor character. Because of the many variables that affect the flavor profile of inactivated yeast, the products of different manufacturers have quite distinctive flavoring properties. The profile may be characterized by such nuances as sweet, caramel-like, roasted, beefy, cheesey, or creamy, and this implies that such products must be individually assessed prior to use. 

Not only do people consider Allium vegetables important because of their characteristic flavor that contributes to the savoriness of various dishes in world cuisine, they are also aware of the nutritional potential of these vegetables since they are rich in nutrients such as high levels of phosphor, potassium, zinc, vitamins A, C and D, foUc acid, calcium and selenium etc. is also considered by people (Peter 2000 Rahman 2003). They are also rich sources of phenolic compounds (Vinson et al. 1998). Table 4.1 shows the approximate composition of fresh garlic and onion bnlbs. 

A preparation of the water-soluble fraction of autolysed (self-digested) yeast, valuable both as a rich source of the B vitamins and for its strong savory flavor. Yeast is allowed to autolyse, extracted with hot water, and concentrated by evaporation. 

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