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Food Technology Reference from C.H.I.P.S.

Carbohydrate Polyesters as Fat Substitutes

edited by Casimir C. Akoh and Barry G. Swanson


Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and purification—highlighting regulatory aspects, potential applications, and the applicable patent literature.

Contents

  1. A Background and History of Carbohydrate Polyesters
  2. Synthesis of Carbohydrate Fatty Acid Polyesters
  3. Enzymatic Synthesis of Carbohydrate Esters
  4. Supercritical Fluid Extraction and Chromatography of Sucrose and Methyl Glucose Polyester
  5. Patent Literature on Carbohydrate Esters and Polyesters
  6. Emulsification Properties of Sugar Esters
  7. Sucrose Esters in Baked Products
  8. Antimicrobial Properties of Sucrose Fatty Acid Esters
  9. Sucrose Polyester, Cholesterol, and Lipoprotein Metabolism
  10. Digestion and Absorption of Carbohydrate Polyesters
  11. Other Fat Substitutes
  12. Fat Substitutes in Foods: Growing Demand and Potential Markets
  13. Carbohydrate Polyesters: Regulations and Applications
Index

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Carbohydrate Polyesters as Fat Substitutes
edited by Casimir C. Akoh and Barry G. Swanson
269 pages • $150.00 + shipping

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