New opportunities in low calorie milk products manufacturing
- Autores: Petrov AN1, Petrov AN1
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Afiliações:
- Edição: Nº 11 (2008)
- Páginas: 85-86
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324948
- ID: 324948
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Resumo
Principally new solutions in the field of working out milk products with reduced energy value are opened due to application of Olestra as a fat component.
Olestra is based on liquid refined deodorized vegetable oils (soybean, rape etc.) that are transformed to solid fat due to special synthesis with participation of saccharose molecule that connects triglycerides chains.
The unique property of the product is that it is not broken by ferment system, is not digested by human organism, and certainly energy value of Olestra is close to 0.
Olestra is based on liquid refined deodorized vegetable oils (soybean, rape etc.) that are transformed to solid fat due to special synthesis with participation of saccharose molecule that connects triglycerides chains.
The unique property of the product is that it is not broken by ferment system, is not digested by human organism, and certainly energy value of Olestra is close to 0.
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