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  • Cellulose, a plant-based fiber, can replace  fats in foods due to its unique properties.  

  • It's low-calorie, non-digestible, and  can emulate the mouthfeel and texture  

  • of fat. Cellulose absorbs water to createcreaminess similar to fat, without the high  

  • calories and unhealthy effects of excessive  fat consumption. In a 2013 research titled”  

  • Sunflower OilWaterCellulose Ether Emulsions as  Trans-Fatty Acid-Free Fat Replacers in Biscuits:  

  • Texture and Acceptability Study”, the  researchers comparing the dough and biscuit  

  • made with cellulose emulsion to those made  with shortening. The cellulose emulsion dough  

  • was found to be softer and more elasticwith the finished biscuits having higher  

  • spreadability. The texture of these biscuits  was very similar to those made with shortening

Cellulose, a plant-based fiber, can replace  fats in foods due to its unique properties.  

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Mimicking Fat: The Promise of Cellulose in Low-Calorie Foods

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    Shao Chieh Lo に公開 2023 年 07 月 27 日
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