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Characterization of fat replacers

Zur Charakterisierung von Fettaustauschern

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Zusammenfassung

Die Wirkung kommerzieller Fettaustauscher auf rheologische Eigenschaften von O/W-Emulsionen wurde unter Nutzung eines quadratischen Prozeßmodells untersucht und die zugehörigen Schätzfunktionen für die mathematische Beschreibung der Effekte ermittelt. Aus der dreidimensionalen Darstellung der Antwortflächen ergab sich eine einfache Möglichkeit zur Bestimmung von Variablenkombinationen (Fett, Fettaustauscher und Wasser), um Konsistenzparameter vergleichbarer Vollfettprodukte zu simulieren.

Abstract

Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could be determined showing a similar consistency to the corresponding full-fat foodstuff.

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Authors and Affiliations

  1. Deutsches Institut für Ernährungsforschung Potsdam-Rehbrücke, D-14558, Bergholz-Rehbrücke, Germany

    Hans-Peter Kruse, Gisela Stoof, Helga Rubbert & Horst Anger

Authors
  1. Hans-Peter Kruse
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  2. Gisela Stoof
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  3. Helga Rubbert
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  4. Horst Anger
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Kruse, HP., Stoof, G., Rubbert, H. et al. Characterization of fat replacers. Z Lebensm Unters Forch 199, 285–288 (1994). https://doi.org/10.1007/BF01193313

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  • DOI: https://doi.org/10.1007/BF01193313

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