Paper aims at analysing the possibility of developing the range of fat substitutes (F.S.) as potential ingredients or products (foodstuff additives) with controlled functioning. The paper focuses on the study of the impact of process parameters on structure, yields and selectivity. Controlled modification of the polyoxyethylene chain (n= 3, 9, 18) (PEO) allows proper of hydrophilia, i.e., of the final HLB balance of F.S. with favourable impacts on their major colloidal characteristics (dispersants, antifoaming agents, emulsifiers, solubility agents, humectants, etc.).
The lipid fractions obtained and suggested as F.S. were purified, chemically and physico – chemically characterised in order to establish use potential in foodstuff processing.
MENU
