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The unique structure of plant-based double emulsions makes them suitable for developing low-fat foods without compromising the sensory properties of the food products, while simultaneously solving safety concerns associated with double emulsions. This paper reviewed the basic composition of plant-based double emulsions, their preparation methods, as well as the analytical methods for physical and chemical stability, and the methods and mechanisms to improve their stability. Moreover, the paper presented a detailed overview of the application progress of plant-based double emulsions in various types of low-fat foods, accompanied by practical examples. It also comprehensively expounded the standardized determination methods for quality assessment indicators when applied to low-fat foods. Finally, the challenges and prospects of plant-based double emulsions were discussed to accelerate their development and innovation and to provide insights into future research-focused trends that can help guide further research. [ABSTRACT FROM AUTHOR]

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers' health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects' EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods. [ABSTRACT FROM AUTHOR]

Presents information on a study which determined the efficacy on plasma cholesterol-lowering of plant sterol esters or non-esterified stanols eaten within low-fat foods and margarine. Experimental design; Lipid changes with plant sterol ester or non-esterified stanol-containing foods; Lipid changes with sterol ester in fifty percent butter fat spread.

An increase in health consciousness and the requirement for consumption of low-fat foods makes it a necessity for the industries to investigate various options for replacing fats in processed foods without compromising the texture and quality. The interaction between proteins and polysaccharides presents a new avenue toward replacing fat in different food products with improved techno-functional properties. However, less information is available regarding applying emerging technologies such as ultrasonication towards the protein–polysaccharide interaction. Ultrasonication leads to enhanced glycation, thereby increasing the hydrophobic nature of the protein–polysaccharides complexes. This protein–polysaccharide complex can potentially replace commercial emulsifiers, thickeners or stabilizers, which provide the necessary textural and rheological properties to the processed foods. This review focuses on the characterization techniques currently employed for structural elucidation and the changes in the functional properties of the protein–polysaccharide complexes obtained using ultrasound treatment. [ABSTRACT FROM AUTHOR]

In this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics of the microparticles were compared as well as the oleoresins release behavior in high- and low-fat simulated food media. The spray chilling microparticles had an average diameter of 143.7 ± 1.5 µm, spherical shape, smooth surface, and passable flow property. In contrast, microparticles obtained by particles from gas saturated solutions (PGSS) showed an average diameter of 105.7 ± 0.6 µm, irregular shape, porous surface, poor flow property but higher encapsulation efficiency. In evaluating the compounds released in a simulated food medium, the spray chilling particles delivered 30.7%, while PGSS reached 23.1% after 1 h. Both microparticles well fitted the Kosmeyer-Peppas (R2 = 0.98 and 0.96 for spray chilling and PGSS) and Peppas-Sahlin models (R2 = 0.98 and 0.97 for spray chilling and PGSS). However, spray chilling microparticles showed a diffusion mechanism, while for PGSS ones erosion was the main mechanism. Despite the different physical characteristics, both microparticles proved to be possible facilitators in delivering oleoresins in food products. [ABSTRACT FROM AUTHOR]

Background: Though long-term weight loss maintenance is the treatment goal for obesity, weight regain is typical and few studies have evaluated lifestyle habits associated with weight regain.Objective: To identify dietary and physical activity habits associated with 6- and 24-month weight regain among participants in a weight loss maintenance clinical trial.Design: Secondary analysis of randomized clinical trial data.Participants: Adult primary care patients with recent, intentional weight loss of at least 5%.Main Measures: Lifestyle habits included consumption of low-fat foods, fish, desserts, sugary beverages, fruits, and vegetables and eating at restaurants from the Connor Diet Habit Survey; moderate-vigorous physical activity by self-report; steps recorded by a pedometer; and sedentary behavior by self-report. The outcome variable was weight change at 6 and 24 months. Linear regression models estimated adjusted associations between changes in weight and changes in dietary and physical activity habits.Key Results: Overall, participants (mean (SD): 53.4 (12.2) years old; 26% male; 88% white) maintained weight loss at 6 months (n = 178, mean (SD): - 0.02 (5.70)% change) but began to regain weight by 24 months (n = 157, mean (SD): 4.22 (9.15)% increase). When considered all together, more eating at restaurants, reduced fish consumption, and less physical activity were most consistently associated with weight regain in fully adjusted models at both 6 and 24 months of follow-up. In addition, more sedentary behavior was associated with weight regain at 6 months while reduced consumption of low-fat foods, and more desserts and sugary beverages were associated with weight regain at 24 months.Conclusions: Consuming less fish, fewer steps per day, and more frequent restaurant eating were most consistently associated with weight regain in primary care patients. Primary care providers may consider addressing specific lifestyle behaviors when counseling patients after successful weight loss.Trial Registration: ClinicalTrials.gov Identifier: NCT01946191. [ABSTRACT FROM AUTHOR]

Foods, rich in oil content, have been found to be a key dietary contributor of certain chronic diseases such as cardio-vascular diseases, hypertension, cancer, etc. Therefore, the market trends are shifting towards low-fat containing foods. Oil rich foods are generally fried products where oil is absorbed during frying process. Vacuum-frying has been identified as an alternative to traditional frying. It is also highly suitable for frying of sugar rich fruits which otherwise is not possible in traditional frying as it leads to browning of the end product making them unacceptable. This review is a compilation of recent research works done in the area of vacuum frying of fruits and vegetables and allied products and gives an insight to the physical and chemical changes occurring during vacuum frying of fruits and vegetables. The effects of pre-treatments, processing conditions as well as use of novel technologies in combination with vacuum frying on quality characteristics of products have also been discussed. Emphasis has also been given on future aspects of vacuum frying with respect to fruits and vegetables processing. [ABSTRACT FROM AUTHOR]

Cellulose nanofibrils (CNFs) have been proposed for use in low-fat food products due to their availability and excellent viscosifying and gel forming abilities. As the CNFs are negatively charged, the presence of other components in foods, such as electrolytes and food additives such as xanthan gum is likely to affect their rheological properties. Hence, the study of these interactions can contribute valuable information of the suitability of CNFs as rheology modifiers and fat replacers. Rheological measurements on aqueous dispersions of TEMPO-oxidized CNFs were performed with variations in concentration of CNFs, concentration of electrolytes and with varying CNF/xanthan ratios. UV–Vis Spectroscopy was used to evaluate the onset of CNF flocculation/aggregation in the presence of electrolytes. The CNF dispersions followed a power-law dependency for viscosity and moduli on CNF concentration. Low electrolyte additions strengthened the CNF network by allowing for stronger interactions, while higher additions led to fibril aggregation, and loss of viscosity, especially under shear. The CNF/xanthan ratio, as well as the presence of electrolytes were shown to be key factors in determining whether the viscosity and storage modulus of CNF dispersions increased or decreased when xanthan was added. [ABSTRACT FROM AUTHOR]

Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese 'queso magro' and to establish whether there is a relationship with its acceptability. Six samples of this type of cheese from different commercial brands were studied. The sensory properties of these cheeses were evaluated by a trained panel and subsequently sample acceptability was evaluated by 84 consumers. Uruguayan low-fat cheeses were characterized by having a soft odor and taste, intermediate firmness, medium-high elasticity, and low friability. Samples mainly differed in their texture attributes, firmness, and elasticity though slight variations were observed for flavor attributes. Consumers' liking scores varied widely among samples. The analysis of the relationship among sensory properties and acceptance revealed that flavor attributes like odor and taste intensity, bitterness and aftertaste were those that dictated the differences in acceptance. According to that, in the manufacture of Uruguayan low-fat cheese, to develop a product highly accepted by consumers, efforts should be directed mainly to improve odor and flavor. [ABSTRACT FROM AUTHOR]

We assessed the impact of a prolonged lipase inhibition upon gastric emptying (GE) and orocecal transit time (OCTT) of a 355-kcal low-fat solid meal. In double-blind manner, 40 obese women BMI > 30 kg/m2, randomly allocated into two equal groups, took orally t.i.d. 120 mg orlistat or placebo during 8 weeks of a weight-reducing management. At randomization and after 2 months, GE was measured simultaneously with OCTT by means of a 13C-octanoic acid and a hydrogen breath test, respectively. Lipolytic activity was evaluated with a 13C-mixed triglyceride breath test (13C-MTGBT). A profound lipase inhibition by orlistat was confirmed by a 79.5% ± 16.9% reduction of the cumulative 6-h 13C recovery with 13CMTGBT. GE remained unchanged either in the orlistat ( T 1/2, 188 ± 35 min start versus 198 ± 36 min end) or the placebo ( T 1/2, 191 ± 35 min start versus 180 ± 39 min end) group. OCTT increased from 208 ± 54 min to 271 ± 64 min ( P < 0.01) after orlistat treatment and did not change significantly (216 ± 76 vs. 234 ± 72 min) in the placebo group. No adverse effect on the GE and a moderate prolongation of the OCTT of a low-fat solid meal is to be expected under a prolonged treatment with orlistat at a typical dosage regimen. [ABSTRACT FROM AUTHOR]

Focuses on a study of the effects of free access to reduced fat products and their full fat equivalents on the food intake, body weight, blood lipids and other variables in non-obese healthy volunteers in the Netherlands. Description of the study; Listing of related studies on obesity; Effects of the reduced fat products on the body; Use of reduced fat products in strategies aimed at preventing obesity.

Microparticulated proteins (MPPs) considerably improve the texture, taste and nutritional value of low-fat dairy products. A combination of superfine grinding and heat-shearing treatment was utilized in order to improve the processing adaptability and stability of microparticulated whey protein (MWP). Comparing the mean particle sizes of WPC and MWP with the superfine milled whey protein concentrate (sWPC) and its microparticulated whey protein (sMWP), the sWPC and sMWP were significantly decreased from 49.24 and 13.09 μm to 8.17 and 5.73 μm, respectively ( P < 0.05). Both sWPC and sMWP exhibited higher water-holding capacity (1.9 and 3.69 g/g, respectively), emulsion activity index (146.38 and 128.6 m/g, respectively), emulsion stability index (29.04 and 6.31, respectively) and viscoelasticity than WPC and MWP. The dispersion stability of sWPC, sMWP and its cream mimetic were also enhanced after superfine grinding treatment. The sMWP dispersion exhibited more stable liquid behaviour characteristics and maintained the creamy mouth feel better than MWP, indicating the higher dispersion stability of sMWP-based cream mimetic. Therefore, the combined superfine grinding and heat-shearing treatment is a promising technique for the production of microparticulated proteins. [ABSTRACT FROM AUTHOR]

Focuses on a study which examined the self-reported use of reduced fat and and salted foods by a comparison of data collected in a food frequency questionnaire. Where the questionnaire was carried out; Indications of the results; Discussion and conclusions on the study.

The current study was conducted to investigate combination impacts of κ-carrageenan (CAR) and soy protein isolate (SPI) on the functional properties of chopped low-fat pork batters during heat-induced gelation. Texture profile analysis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Raman spectroscopy, and scanning electron microscopy (SEM) were used to determine the properties of pork batters. The addition of individual CAR and SPI or CAR/SPI mixture improved textural properties except for cohesiveness compared with the control ( P < 0.05). The cooking loss with supplemented ingredients was significantly lowered, while the thermal emulsion stability was improved compared to that of the control ( P < 0.05). Compared with the control, the CAR/SPI mixture formed a more continuous structure evidenced by more uniform fat particles and a more compact protein matrix. Raman spectroscopy showed that pork batters with ingredients resulted in a lower content of α-helice and a higher content of β-sheet, β-turn, and random coil compared with the control. However, no interactions between meat protein and CAR/SPI could be identified by SDS-PAGE profiles. The results indicate that the combination of CAR/SPI can be effectively used to improve functional properties of low-fat pork batters effectively. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of oil type and oxidation status on acrylamide (AA) formation and colour development in potato products under domestic baking conditions. Sunflower, soybean and olive oil were used; the first one was thermally oxidized to obtain different oxidation status. A potato dough containing 10 % oil, potato powder, flour and water was shaped into thin discs and baked at 180 °C for different heating times. AA concentration, moisture content and surface colour were determined. Results obtained showed that neither the nature of lipids present, in terms of content of unsaturated fatty acids, nor the degree of fat oxidation influenced AA formation in low-fat baked potato products. Browning ratio higher than 45 % and moisture content lower than 17 % resulted in dark brown, almost burnt, products. Moreover, in those cases, no correlation could be found between those variables and AA content, since formation and degradation simultaneously occur. When the browning ratio ranged between 0 and 45 %, a good linear correlation with AA formation was observed, suggesting that the browning ratio may be considered as a reliable indicator of AA concentration. Finally, AA less than 1000 μg/kg, which is an indicative value that has been recently set for potato crisps by the European Commission, corresponds to a browning ratio of less than 8 % and moisture content more than 23.5 %. [ABSTRACT FROM AUTHOR]

Background/Objectives:Milk intake is widely recommended for a healthy diet. Epidemiological studies have suggested that the consumption of dairy products may be associated with a reduction in type 2 diabetes mellitus (T2DM). A meta-analysis was conducted to elucidate the association between dairy products consumption and T2DM.Subjects/Methods:A systematical literature search was done through the Medline database and seven related cohort studies were identified. The adjusted relative risks (RRs) with the highest and the lowest categories from each study were extracted to calculate the combined RR. A least-square trend estimation was applied to assess the dose-response relationships.Results:A combined RR of 0.86 (95% confidence interval (CI), 0.79-0.92) was revealed on T2DM risk associated to dairy intake, with little evidence of heterogeneity. For subgroup analysis, a combined RR was 0.82 (95% CI, 0.74-0.90), 1.00 (95% CI, 0.89-1.10), 0.95 (95% CI, 0.86-1.05) and 0.83 (95% CI, 0.74-0.93) for the intake of low-fat dairy, high-fat dairy, whole milk and yogurt, respectively. Dose-response analysis showed that T2DM risk could be reduced 5% for total dairy products and 10% for low-fat dairy products.Conclusion:An inverse association of daily intake of dairy products, especially low-fat dairy, with T2DM was revealed, indicating a beneficial effect of dairy consumption in the prevention of T2DM development. [ABSTRACT FROM AUTHOR]

Objective:To study the total daily intake of vitamin D from food and supplements among Finnish children aged 3 months to 3 years, the dietary sources of vitamin D and the association between vitamin D intake and sociodemographic factors.Subjects and methods:The subjects are participants in the Finnish Type I Diabetes Prediction and Prevention Nutrition Study born between October 1997 and October 1998. At the age of 3 and 6 months, 1, 2 and 3 years, 342 (72% of the invited families), 298 (63%), 267 (56%), 233 (49%) and 209 (44%) families, respectively, participated in the present study. Food consumption was assessed by a 3-day food record. A structured questionnaire was used to record the parents' socioeconomic status.Results:The mean dietary vitamin D intake exceeded the recommendation (10 μg/day) at the age of 3 (11.0 μg) and 6 months (12.0 μg), but decreased thereafter being 9.8, 5.0 and 4.1 μg at 1, 2 and 3 years of age, respectively. Among the children 91, 91, 81, 42 and 26% used vitamin D supplements at the age of 3 and 6 months, and 1, 2 and 3 years, respectively. In children not using vitamin D supplements, vitamin D intake was less than 10 μg/day at all ages. Vitamin D intake from food did not differ in children who used and did not use vitamin D supplements. Vitamin D supplements were the main source of vitamin D intake in all age groups studied, followed by vitamin D-fortified infant formula in 3-month-olds and infant formula and baby foods in 6-month-olds. After the age of 1 year, the most important food sources of vitamin D were margarine, fish, baby foods, low-fat milk and eggs. Sociodemographic factors, especially the number of children in the family and maternal age, were associated with the total vitamin D intake and vitamin D supplement use.Conclusion:Vitamin D supplements are not used according to the dietary recommendations in a substantial proportion of Finnish children.European Journal of Clinical Nutrition (2006) 60, 1317–1322. doi:10.1038/sj.ejcn.1602459; published online 14 June 2006 [ABSTRACT FROM AUTHOR]

Summary. Background: The cholesterol absorption inhibiting properties of plant sterols in milks are unknown. The milk fat globule membrane components may enhance the absorption of cholesterol and could make plant sterols less efficient in this complex matrix. Aim of the study: To evaluate in hypercholesterolemic men the cholesterol absorption inhibiting properties of verified properly solubilized, non-esterified plant sterols in partly vegetable oil containing milks. Methods: The plant sterols in milk were determined to be properly solubilized, and to have effective in vitro functionality. Sixteen hypercholesterolemic adult men (initial total cholesterol 5.8–8.6 mM) then consumed milk containing sterols (1.8 g of non-esterified pure plant sterols/d) and control milk, alternatively, during two 6-day periods in a double blind cross over design. During the trial, cholesterol absorption was evaluated from the ratio of plasma isotopic enrichment of [26, 26, 26, 27, 27, 27–[sup 2] H[sub 6] ]cholesterol from oral intake (35.6 ± 0.2 μmol, ± SEM) over enrichment of [23, 24, 25, 26, 27–[sup 13] C[sub 5] ]cholesterol from intravenous injection (77.9 ± 0.5 μmol). Results: Plant sterols in low fat milks contained very few crystals > 11 μm in the presence and absence of bile salts and lysophospholipids, and inhibited cholesterol uptake in Caco-2 cell. This assured that the sterols were properly solubilized prior to the clinical trial. In the clinical study, compliance of volunteers was excellent. After tracer injections (72 h), the plasma [[sup 2] H] and [[sup 13] C] isotopic enrichments changed from 0.024 ± 0.001 and 0.072 ± 0.003 MPE (control) to 0.015 ± 0.001 and 0.074 ± 0.002 MPE during sterol treatment, respectively. Cholesterol absorption was reduced from 70.1 ± 4.2 % with control to 41.1 ± 4.0 % with milks containing plant sterol (P < 0.001). Conclusions: These results demonstrate that... [ABSTRACT FROM AUTHOR]

Background The cholesterol-lowering efficacy of plant sterol esters (PSteE) or stanol esters (PStaE) in regular- and low-fat spreads has been consistently demonstrated, while their effectiveness in a low-fat, aqueous food carrier such as milk and yoghurt is less well established. Aim of the study Two studies were carried out to assess the cholesterol-lowering effect of PSteE-enriched low-fat milk and PSteE- and PStaE-enriched low-fat yoghurt in modestly hypercholesterolemic subjects (total cholesterol between 5-7.5 mmol/1). Methods Study one was a single blind crossover design with 4 phases of 3-week interventions. Subjects consumed 300 ml/d of placebo or PSteE-milk (2.0 g plant sterols/d) alone or combined with 25 g/d of placebo or PSteE- spread. Study two was a fully randomised, double blind crossover design with 3 phases of 3-week interventions. Subjects consumed 2 portions (150 g tubs each) of placebo, PSteE-yoghurt (1.8 g plant sterols/d) or PStaE-yoghurt (1.7 g plant stanols/d). In study one 39 subjects (21 men and 18 women) and in study two 40 subjects (17 men and 23 women) completed the dietary intervention. Results In study one, PSteE-milk and PSteE- spread were equally efficacious in lowering total and LDL-cholesterol as compared to placebo by 6-8 % and 8-10%, respectively. No significant additional cholesterol-lowering was observed with the combination of PSteE-milk and PSteE- spread (4 g plant sterols/d). PSteE- enriched milk and the combination of PSteE-enriched milk plus spread both lowered lipid-adjusted serum β-carotene concentrations by 10-14% (P <0.02), while the PSteE- rich spread alone did not significantly alter serum β-carotene levels. In study two, the PSteE- and PStaE-enriched yoghurts reduced LDL- cholesterol significantly compared to placebo by 0.27 ± 0.05 mmol/l (6 %) and 0.23 ± 0.05 mmol/l (5 %), respectively. In both studies, there was no effect on HDL-cholesterol and triacylglycerol concentrations. Conclusion Plant sterols in the form of their esters when provided in low- fat milk and yoghurt are effective in lowering total and LDL-cholesterol. [ABSTRACT FROM AUTHOR]