Functional properties of low-calorie food ingredients - a review

Noryati Ismail, . and Mohd Azemi Mohd Noor, . and Abdul Karim Alias, . (1995) Functional properties of low-calorie food ingredients - a review. [Proceedings Paper]

Calorie reduction is achieved by partially replacing higher calorie ingredients with lower or non caloried ingredients. Choice of a replacer could be made base on specific goal to be achieved in formulating food products for various target groups. More often selection of any replacer is on the basis of health benefits and functional properties. Ingredients should conform to legislation with regard to safety status. Apart from the obvious health benefits, low calorie food ingredients offer many functional advantages over the conventional ingredients. These include its incorporation in the food formulations to improve keeping quality, preserving organoleptic properties, appearance and to facilitate processing at various extreme conditions. This paper will review the many varied functional properties of major low calorie food ingredients.

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Abstract

Calorie reduction is achieved by partially replacing higher calorie ingredients with lower or non caloried ingredients. Choice of a replacer could be made base on specific goal to be achieved in formulating food products for various target groups. More often selection of any replacer is on the basis of health benefits and functional properties. Ingredients should conform to legislation with regard to safety status. Apart from the obvious health benefits, low calorie food ingredients offer many functional advantages over the conventional ingredients. These include its incorporation in the food formulations to improve keeping quality, preserving organoleptic properties, appearance and to facilitate processing at various extreme conditions. This paper will review the many varied functional properties of major low calorie food ingredients.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number
AGROVOC Term:	ingredients
AGROVOC Term:	low calorie foods
AGROVOC Term:	food additives
AGROVOC Term:	dietary fibres
AGROVOC Term:	food processing
AGROVOC Term:	food safety
AGROVOC Term:	consumers
AGROVOC Term:	food industry
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Nov 2025 08:33
Last Modified:	18 Nov 2025 08:33
URI:	http://webagris.upm.edu.my/id/eprint/1517

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