Author
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INGLETT, GEORGE |
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Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only Publication Acceptance Date: 8/25/1996 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: A major nutritional problem in the U.S. is the over consumption of calories, generally from too much fatty and starchy foods. Reducing fat and starch in food formulations is generally accomplished by substituting more water and air for these components by using various ingredients. Z-TRIM is a new ingredient which can be used for replacing fat and starch by adding an aqueous gel fiber structure without taste or undesirable texture. The aqueous gel fibers are obtained from dietary fibers by complete disintegration of their cellular structures in a multistage alkaline shear process. The recovered gels are rehydratable having unique smoothness, high viscosities, and unusually elevated hydration capacities. This ingredient allows for the reduction of excessive fat and starch in formulations providing foods with greatly decreased calories. The low calorie foods can also carry an increased dietary fiber claim on the package. |
