[New trades in making functional fat products]
2007
Ipatova, L.G. | Kochietkova, A.A. | Nechiaev, A.P.,Moscow State Univ. of Food Production (Russian Federation)
Fat products usually are not accounted to be "salutary for health". In the USA and European countries people consume Spreads (SP) that can be considered as functional food products due to their diversities from traditional fatty products. Modern SP gradually begin to conform to be an ideal fat product and they are close to be similar to dairy butter by their organoleptic and structural-mechanical properties. The fatty base of SP is chosen with the object of guarantee well-balanced fatty acid composition, optimal polyunsaturated fatty acids content, slight concentration or absolute absence of fatty acid transisomers. SP are enriched with fat-soluble vitamins A, D and E and content cholesterol in minimum. New SP development is connected with the follow processes: fat-soluble and water-soluble vitamins enrichment, also mineral enrichment; phytosterol infusion, introduction in hydrous phase more of hydrocolloids which have characteristics of dietary fibers and prebiotic (inuline, gum arabic, etc.), moreover some of them form habitual creamy taste; light SP creation by aeration, that attaches new delicious taste, air consistence and strongly decreases food energy. In conclusion it is said that SP are not habitual for the Russian consumers therefore the specialists will put out considerable effort to overcome long-term food habits and prove its importance and utility.
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