Bulking agents

  • T. E. Luallen

Abstract

The 1980s saw a trend towards the launching of new reduced-calorie or low-calorie food products. The calorie- and health-conscious consumer was ready and many food manufacturers responded.

Keywords

Modify Starch Bulking Agent Portion Control Sucrose Polyester Apparent Specific Gravity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

References

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Further reading

  1. d’Ostiowick, P. and de Roocker, A. (1972) Preparation of Diholo Compounds. US Patent No. 3,793,380; 21 November.Google Scholar
  2. Fulcher, J. (1986) Synthetic Cooking Oils containing Dicarboxylic Acid Esters. US Patent No. 4,582,927; 15 April, Note 2.Google Scholar
  3. Griffin, V. K. and Brooks, J. R. (1989) Production and size distribution of rice maltodextrins hydrolyzed from milled rice flour using heat-stable alpha-amylase. Journal of Food Science 54, No. 1, 190.Google Scholar
  4. HRA, Inc., 4510 W 89th St, Prairie Village, KS 66207–2282, Technical Publication.Google Scholar
  5. Lineback, D. (1988) North Carolina State, presentation to Nat. Biscuit & Cracker, November.Google Scholar
  6. Luallen, T. E. (1988) Structure, characteristics and uses of some typical carbohydrate food ingredients. Cereal Foods World 33, No. 11, 924.Google Scholar
  7. White, J. F. and Pollard, M. R. (1988) Non-digestible Fat Substitutes of Low-caloric Value. European Patent No. 254,547, 27 January.Google Scholar
  8. Wolkstein, M. (1989) Nutrifat — a natural products fat replacer. JAOCS 66 (4) 481.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • T. E. Luallen

There are no affiliations available

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