Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 8, Pages 1881-1890Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2011.04.012
Keywords
Inulin; Dairy; Texture; Rheology; Fat replacement
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In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products. (C) 2011 Elsevier Ltd. All rights reserved.
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