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• W2004175539 abstract "Um der steigenden Inzidenz an Übergewicht und Adipositas in den Ländern Europas und Nordamerikas zu begegnen, muß die Energieaufnahme, vorrangig die Fettaufnahme, gesenkt werden. Dazu kann die Bereitstellung fettarmer bzw. fettreduzierter Lebensmittel beitragen. Die Herabsetzung des Fettgehalts führt jedoch zu sensorischen, küchentechnischen und technologischen Qualitätsverlusten. Dem kann die Substitution des Nahrungsfetts entweder mit Fettersatz-oder mit Fettaustauschstoffen entgegenwirken. Fettersatzstoffe ähneln den Speisefetten in ihren physikalischen Eigenschaften (z.B. Hydrophobie, Schmelzverhalten, Aussehen, Temperaturbeständigkeit). Dazu gehören Triglyceride, Kohlenhydratpolyester, Retrofette, Fettsäureether. Ihr Gehalt an metabolisierbarer Energie ist zu vernachlässigen. Fettaustauschstoffe simulieren vorrangig die sensorischen Eigenschaften des Nahrungsfetts. Darunter fallen mikropartikulierte Proteine sowie Kohlenhydrate, z.B. Inulin, Stärke und Dextrine und stark wasserbindende Quellstoffe. Wegen ihrer toxikologischen Unbedenklichkeit und guten sensorischen Qualität dürften Fettaustauschstoffe die künftige Entwicklung auf dem Gebiet der Fettsubstitution bestimmen. Strategies for the substitution of dietary fat. The increasing incidence of overweight and obesity in Europe and North America has to be reduced by lowering the energy and fat consumption. The supply of low-fat products is helpful to decrease the individual fat intake. A simple reduction of dietary fat content, however, is often combined with a loss of sensoric and technological food quality. Therefore, it is necessary to substitute dietary fat either by fat analogs or by fat replacers (also called fat mimics of fat mimetics). Fat analogs having no or a very low energetic value, e.g. special triglycerides, carbohydrate polyesters, retrofats, long-chain ethers, are fat-like in their functional properties (appearance, hydrophobicity, temperature behaviour). Fat replacers having lower energy values than dietary fat are represented by microparticulated proteins and carbohydrates, e.g. inulin, starch, dextrins, water-binding and jelling substances. They predominantly simulate the sensoric, but not the whole range of other functional properties of dietary fat. Due to their toxicological safety and sensoric quality, however, their importance as substitutes for dietary fat will increase." @default.
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• W2004175539 date "1997-01-01" @default.
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• W2004175539 title "Strategien zur Fettsubstitution in Lebensmitteln" @default.
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• W2004175539 doi "https://doi.org/10.1002/lipi.19970990603" @default.
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