Abstract
Recent technological developments have permitted the large-scale preparation of ingredients enriched with microparticulated proteins (MPP) that can be used to replace much or essentially all of the fat in a variety of traditional, full-fat foods. These include ice cream, salad dressings, mayonnaise and cheese spreads. In this paper we consider the nutritional implications of MPP, beginning with an assessment of the need for a fat-substitute and then the potential impact of MPP on the fat content of applicable foods and on the diet as a whole. Under projected conditions of maximum use of these MPP-containing foods by the consumer, the mean reduction in the fat content of the "current U.S. diet" would be about 14%. Although not dramatic, this represents a significant move in the direction of dietary changes that have been recommended by national and international authorities concerned with diet-health relationships. The risk/benefit ratio associated with inclusion of MPP in the diet is considered to be very high. This new development by the food industry is of considerable scientific interest and of potential practical importance for the nutrition and well-being of our society.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.