Flavor Interactions with Fat Replacers: Effect of Oil Level

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49 Scopus citations

Abstract

The influence of fat and various fat replacers on headspace concentration of flavor compounds was studied. Fat had a predictable influence on vapor pressure of flavor compounds relating to their fat solubility. Protein‐based fat replacers behaved more like fat than did carbohydrate‐based products which had little interaction. Protein‐based products had substantial effects on saturated and unsaturated aldehydes.

Original languageEnglish (US)
Pages (from-to)813-815
Number of pages3
JournalJournal of food science
Volume59
Issue number4
DOIs
StatePublished - Jul 1994

Keywords

  • fat substitutes
  • flavor oils
  • flavors
  • protein/carbohydrate‐based products

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