Food Chemistry Commons^™

Structural Design Approaches For Creation Of Reduced Fat Products, Bicheng Wu

Doctoral Dissertations

In awake of the health issues related with high-calorie diet, there was a strong focus in the development of reduced-fat products in the food industry. However, fat plays an important role in determining the quality attributes of food products such as texture, appearance, flavor and stability, therefore there has been limited success for reduced-fat products. This thesis project thus targeted liquid and semi-solid products such as dressings, sauces, and aimed to address problems associated with low-fat by utilizing structural designed approach. The first part of this project focused on using controlled aggregation of protein-stabilized lipid droplets to regulate the microstructure …