1. Flavor Interactions with Fat Replacers: Effect of Oil Level
- Author
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Jean-Paul X Schirle-Keller, L C Hatchwell, and Gary A. Reineccius
- Subjects
food.ingredient ,Chromatography ,biology ,Fat substitute ,Chemistry ,Food additive ,Model study ,food and beverages ,Carbohydrate ,equipment and supplies ,biology.organism_classification ,Chain length ,food ,Fat solubility ,Flavor ,Aroma ,Food Science - Abstract
The influence of fat and various fat replacers on headspace concentration of flavor compounds was studied. Fat had a predictable influence on vapor pressure of flavor compounds relating to their fat solubility. Protein-based fat replacers behaved more like fat than did carbohydrate-based products which had little interaction. Protein-based products had substantial effects on saturated and unsaturated aldehydes.
- Published
- 1994
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