Olestra: Properties, regulatory concerns, and applications

Food Technology

Volumn 50, Issue 3, 1996, Pages 130-131

  Giese, James ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000062722     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (5)

1. FDA. 1996. Food additives permitted for direct addition to food for human consumption: Olestra; Final rule. Food and Drug Admin., Fed. Reg. 61: 3117-3173.
2. Harrigan, K.A. and Breene, W.M. 1993. Fat substitutes: sucrose polyesters and other synthetic oils. In " Low-Calorie Foods Handbook," ed. A.M. Altschul, pp. 181-210. Marcel Dekker, Inc., New York.
3. Hutt, P.B. 1996. Approval of food additives in the U.S.: A bankrupt system. Food Technol. 50(3): 118-126.
4. Lindley, M.G. 1993. Fat replacer ingredients and the markets for fat-reduced foods. In "Low Calorie Foods and Food Ingredients," ed. R. Khan, pp.77-105. Chapman and Hall, Inc., New York.
5. Mattson, F.H. and Volpenhein, R.A. 1971. Low calorie fat-containing food compositions. U.S. patent 3,600,186.