FAT REPLACERS

Authors

  • LYS MARY BILESKI CÂNDIDO Universidade Federal do Paraná
  • ADRIANE MULINARI CAMPOS Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v13i2.14166

Keywords:

GORDURA - SUBTITUTOS, SUBSTITUTOS DE GORDURA. FAT REPLACERS.

Abstract

 The consumption of high levels of fats is associated with heart disease, obesity and others health problems. Fat replacers are currently being used in many kinds o f foads. Water and carbohydrates, proteins and/or lipids are the majors elements used in the replacement of fats. This article reviews the mechanisms o f the replacement, properties, mo de of selection, and legislation in Brazil of fat replacers. It is also presented some products easily founded in the international market.

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How to Cite

CÂNDIDO, L. M. B., & CAMPOS, A. M. (1995). FAT REPLACERS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 13(2). https://doi.org/10.5380/cep.v13i2.14166

Issue

Vol. 13 No. 2 (1995)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.