14A-50

E. M. HERNANDEZ, Food Proein R&D Center, Texas A&M University, Cater Mattil Hall, College Station, TX 77843

Several factors have contributed to the design of healthier and more nutritionally balanced food products, namely the development of more functional food ingredients and the modification of processes to protect the nutritional and functional properties of finished products. The development of new emulsifiers and new fat replacers have made it possible to develop foods low in fat, that otherwise have been traditionally high in fat.

A modified starch, modified protein, a modified hydrocholid and omega 3 oils were used as ingredients to produce functional and nutritionally balanced fat spreads and salad dressings, the rest of the ingridients such as flavorings and lipid emulsifiers were same as used in conventional spreads and salad dressings.

Samples of low in fat margarines (20, 30 and 40 % fat) and low in fat salad dressings ( 10-40%) were prepared in a pilot plant margarine making machine and a homogenizer respectively. Modified starch and modified protein were used as fat replacers and modified hydrocolloids were used to improve the functional properties of the emulsions.

The resulting samples of fat spreads and salad dressings compared well, rheologically and organoleptically, with control samples prepared with conventional ingredients. The rheological properties, i.e., viscosity and texture of fat replacers were comparable with the fats and oils used.