Reviewing the technology of low-fat spreads

INFORM - International News on Fats, Oils and Related Materials

Volumn 7, Issue 6, 1996, Pages 635-639

  Krawczyk, G R ^a   Buliga, G S ^a   Bertrand, D T ^a   Humphreys, W M ^a  

^a FMC CORPORATION   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0011578731     PISSN: 08978026     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

References (7)

1. Chrysam, M.M., Table Spreads and Shortenings, in Bailey's Industrial Oil and Fat Products, Vol. 3, edited by T.H. Applewhite, John Wiley and Sons Inc., New York, 1985, pp. 41-126.
2. Jurfiaanse, A.C., and I. Heertje, Microstructure of Shortenings, Margarine and Butter - A Review, Food Microstructure 7:181-188 (1988).
3. Borwankar, R.P., and G.S. Buliga, Emulsion Properties of Margarines and Lowfat Spreads, presented at AIChE Annual Meeting, San Francisco Nov. 5-9, 1985.
4. Hoffmann, G., Production of Edible Fat Products of High-Fat Content, in The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products, Academic Press, San Diego, California, 1989, pp. 279-338.
5. Moran, D.P.J., and K.K. Rajah, Fats in Spreadable Products, in Fats in Food Products, Blackie Academic and Professional, Chapman & Hall, Glasgow, United Kingdom, 1994, pp. 155-211.
6. Humphreys, W.M., and D.T. Dertrand, The Use of Microcrystalline Cellulose-Based Ingredients to Formulate Very Low Fat, Water-in-Oil Spreads for the European Market, presented at IFT Annual Meeting Chicago, IL, and AACC Short Course, Low-Calorie Food Product Development, Orlando, Florida, Feb. 16-18, 1994.
7. Humphreys, W.M., Low Fat Spread and Process for Making Same, U.S. Patent 5,338,562 (1994).