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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