Fat Substitution: Implications for the Consumer

1 May 1993

journal article
Published by Emerald Publishing in Nutrition & Food Science

Vol. 93 (5) , 24-28
https://doi.org/10.1108/eum0000000001003

Abstract

Focuses on fat substitutes or replacement in foods. Outlines the functions of fats in foods and details the characteristics of ideal fat substitutes. Summarizes the implications for consumers and processors of their use.

Keywords

FUNCTIONS
FAT SUBSTITUTES
OUTLINES
REPLACEMENT
IDEAL
PROCESSORS
IMPLICATIONS FOR THE CONSUMER
CONSUMER FOCUSES

This publication has 1 reference indexed in Scilit:

FOOD EXPERIMENTATION
Published by Elsevier ,1990