| 摘要 |
A low fat, low calorie substitute fat food stuff emulsion and method for making the same is disclosed, the emulsion substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled foods. The emulsion can be easily substituted in one to one proportions for butter, margarine, shortening, oil, lard, cream cheese and other fats called for in many foods. Because of the ease and simplicity of using the emulsion, people on fat restricted diets can now eat normal foods without substantially altering the recipe. The percentage of emulsion in the final food product simply depends on the percentage of fat in the original fat-filled food. By using butter or margarine in conjunction with maltodextrin, the emulsion 1) avoids the high fat found in lard and/or shortening, 2) retains much if not all of the texture maintained by the fat, yet 3) incorporates more natural products, avoiding certain chemicals commercially produced as emulsifiers which are often used in conjunction with fat substitutes. |
