| 摘要 |
<p>Gel substances are prepared from dietary fiber substrates by chemically and physically treating the substrates in a multistage process to substantially complete disintegrating their morphological cellular structures. These gels are characterized by high viscosities and high hydration capacities and can be readily dried and reconstituted. They find utility in a variety of food and non-food compositions, particularly as reduced-calorie fat and/or flour substitutes.</p> |
