Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate- Xanthan Gum Complexes as Fat Replacer
作者： Sandra I. Laneuville , Paul Paquin , Sylvie L. Turgeon
DOI: 10.1111/J.1365-2621.2005.TB11527.X
关键词: Whey protein isolate 、 Xanthan gum 、 Viscosity 、 Whey protein 、 Moisture 、 Response surface methodology 、 Water activity 、 Food science 、 Chromatography 、 Fat substitute 、 Chemistry
摘要: Whey protein isolate-xanthan gum complexes (WPXC) have the potential to significantly reduce fat use in various products. However, their stability and functionality not been extensively studied, particularly neutral pH The objective of this study was evaluate WPXC as a replacer cake frostings sandwich cookie fillings with reduced-fat content (160 or 80 g/kg fat). Response surface methodology used analyze effect on viscosity textural response attributes samples optimize low-fat formulations. It found that had positive (P > 0.001), providing acceptable texture samples. A significant moisture-WPXC interaction 0.001) revealed optimum ratio varied, depending targeted texture. This about 8:1 for 5:1 fillings. Optimal formulations were found, meeting desirability specifications presented melting profiles similar those control production fillings, other ingredients (for example humectants emulsifiers) must be considered maintain low water activity (Aw) prevent moisture migration shell.
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