NOVEL WAYS TO REDUCE FAT

Abstract

The nutritional advantages of reducing fat in the diet have been well publicised since the appearance of the NACNE and COMA reports. The major ways of reducing fat in the diet are by recipe changes, producing less fried food and using fat reduced ingredients. However there are others that are not so well known. These include the addition of powders to frying oils which reduce the amount of oil absorbed by the food, the manufacturers claim, by up to 50 %; and the use of modified batters that contain high amylose starch which are claimed to reduce fat absorption. With fried fish, reductions from 18–24% (wheat flour only) to 10–12% (wheat flour plus high amylose starch) have been recorded.

Citation

Adams, A. (1989), "NOVEL WAYS TO REDUCE FAT", Nutrition & Food Science, Vol. 89 No. 5, pp. 14-15. https://doi.org/10.1108/eb059255