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Università degli Studi di Foggia - Inulin-based combination and use thereof as substitute of fats in food compositions and formulations
The invention in an association consisting of inulin, water and at least a fat with a low content of saturated fatty acids and cholesterol (EVOO). It can be used in the substitution of animal or hydrogenated fats, since it can be obtained in different degrees of viscosity and therefore applicable to different food formulations. Inulin is a known compound of vegetable origin, which falls into the category of dietary fibers and in particular among the fructo-oligosaccharides (FOS), having functional properties for humans.
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Inulin-based combination and use thereof as substitute of fats in food compositions and formulations
The invention in an association consisting of inulin, water and at least a fat with a low content of saturated fatty acids and cholesterol (EVOO). It can be used in the substitution of animal or hydrogenated fats, since it can be obtained in different degrees of viscosity and therefore applicable to different food formulations. Inulin is a known compound of vegetable origin, which falls into the category of dietary fibers and in particular among the fructo-oligosaccharides (FOS), having functional properties for humans.
Italia - Puglia
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries
Italia - Puglia
Edible composition for food preservation, process for preparation and uses thereof
Italia - Puglia