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- W9940223 abstract "The Western diet, often characterized by excessive intakes of simple highly refined sugars and refined oils high in saturated fats, is leading to numerous deleterious health implications, resulting in an epidemic of diet-related diseases. In an attempt to curb these associated epidemics, governments, industries, and organizations are limiting the use of trans and saturated fats in foods while trying to maintain and often increase the quantities of unsaturated lipids such as flax and fish oils. However, these compounds do not provide an elastic component to the food texture which is not only desirable but, indeed, also required. Lipid replacers, which provide an elastic textural component to the unsaturated lipids or the aqueous phase, are becoming central in the development of new healthy foods. Further developments require a quest for new lipid substitutes by either rational molecular design or serendipitous explorations. In addition, the effects of processing and ingredient technology on the molecular assembly and supramolecular structures created the need to be better understood to tailor the physical properties of these networks." @default.
- W9940223 created "2016-06-24" @default.
- W9940223 creator A5053274927 @default.
- W9940223 date "2011-01-01" @default.
- W9940223 modified "2023-09-23" @default.
- W9940223 title "Novel Lipid Substitutes" @default.
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- W9940223 doi "https://doi.org/10.1016/b978-0-08-088504-9.00307-x" @default.
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