Chemical and Functional Properties of Food Saccharides

TABLE 11.8
Polysaccharide Blends in Low- or Reduced-Calorie Desserts, Dressings,
Emulsions, and Spreads
System Polysaccharide Function References
Reduced-fat
MCC aggregate, GG Chocolate coating,
88
dispersion
or LBG-konjac inclusions, setting
mixture
stability
Low-calorie O/W
emulsion
Low η-MCC/CMC Bulking, thixotropic 57
Reduced-fat peanut
butter
Modified starch + MD Fat replacers 89
Low-fat dairy spread MD or gelatin + inulin Increasing
spreadability, fat-like
texture, stabilizing
60
No-fat gellan gum Non-gelling starch + Margarine-like
90
spread
gellan gum
texture, mouth feel
and spreadability
Coconut milks and Cereal β-glucans + Bulking, fat-like
50
dessert
soy flour
texture
Reduced-fat frozen Medium η-colloidal Bulking, stabilizing,
57
dessert, dry mix, MCC + CAR−GG or fat-like texture
instant food
+ MD−XG
Reduced-fat
MCC–GG aggregates Bulking, stabilizing,
57
processed cheese + CAR
fat-like texture
Frozen dessert, salad Colloidal MCC−GG Fat-like consistency,
91
dressing
particulates
creamy mouth feel,
increasing body and
opacity
Low-fat mayonnaise MCC–GG particulate Bulking, full-fat body,
92
and salad dressing + XG + modified mouth feel, and
waxy maize starch creaminess
Dry mix no-oil Cereal β-glucans + Bulking, oil-like
50
creamy Italian
dressing
XG + GG
texture
Low- or reduced- Starch +
Desired texture,
33
calorie mayonnaise galactomannans +
XG
stabilizing
Fat-reduced dressing Tamarind seed Bulking, fat-like
51
and mayonnaise xyloglucan (TSX) + texture
product
XG, starches or
dextrins
Reduced-fat food Colloidal MCC/CMC Bulking, stabilizing 57
Low-fat food MCC + glucomannan Bulking, absorbing
lipophilic and/or
hydrophilic materials
93
© 2004 by CRC Press LLC