Bulking agents

  • T. E. Luallen


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.


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.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.



  1. A. E. Staley Mfg. Co., P.O. Box 251, Decatur, IL 61525. Technical Literature.Google Scholar
  2. Anderson, K. (1989) Ingredients for reduced calorie foods. Abstract. International Symposium Foods for the ‘80’s, London.Google Scholar
  3. Aries, R. S. (1989) Prolestra — a new sucrose polyester and protein composition. JAOCS 66 (4), 470.Google Scholar
  4. Avebe America, Inc., Princeton Corporate Center, 4 Independence Way, Princeton, NJ 08540.Google Scholar
  5. Beereboom, J. J. (1979) Low calorie bulking agents. CRC. Crit. Rev. Food Sci. Nutri. 11, 401–413.Google Scholar
  6. Egan, R. R. et al. (1969) Ethoxylated Monoglycerides in Baked Goods. US Patent No. 3,433,645; 18 May.Google Scholar
  7. MacDonald, I. A., Egan, R. R. and Lampson, S. B. (1964) Emulsifier for Frozen Confections. US Patent No. 3,821,442; 20 June.Google Scholar
  8. Hashim, S. A. (1989) Polysiloxanes: potential non-caloric fat substitutes. JAOCS 66 (4), 480.Google Scholar
  9. Higginbotham, J. D. (1983) Developments in Sweetness — 2 (eds Gremby, T. H., Parker, K. J. and Lindley, M. G. Applied Science Publishers, London, pp. 225–246.Google Scholar
  10. McCormick, R. (1988) Function and Nutrition Guide Fiber Ingredient Selections, Prepared Foods, 157 (12) p. 83.Google Scholar
  11. Murray, P. R. (1988) Low Calorie Products (eds Birch, G. G. and Lindley, M. G.). Elsevier Applied Science, London, pp. 83–100.Google Scholar
  12. National Starch and Chemical Corporation, Fenderne Avenue, P.O. Box 6500, BridgewaterGoogle Scholar
  13. NJ 08807, Product Publication, Bulletins No. 287, 500, 247, 457, 19483, 508, 262—A.Google Scholar
  14. NutraSweet’ — Monsanto. Sophia Antipolis, Valbonne. Cedex, 06561, France. Proctor & Gamble. One Procter & Gamble Plaza, Cincinnati, OH45202.Google Scholar
  15. Refined Sugars, Inc., 1 Federal S. Yonkers, NY 10702. Technical Publication.Google Scholar
  16. Strater, P. J. (1988) Low Calorie Products (eds Birch, G. G. and Lindley, M. G.). Elsevier Applied Science, London, pp. 63–82.Google Scholar

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

Personalised recommendations