naa a22 4500 510725732 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-012-1000-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1000-9 Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review [Elektronische Daten] [Zhen Ma, Joyce Boye] Reducing fat and cholesterol content is currently one of the primary trends in food product innovation. Fat plays an important role in maintaining food quality, particularly the texture, flavor, and stability of food emulsion products. The food industry faces major challenges in seeking to produce reduced-fat and low-cholesterol mayonnaise and dressings that have attributes similar to full-fat products. Efficient monitoring of products to ensure desirable quality requires knowledge of their physicochemical characteristics, including appearance, rheology, emulsion stability, microstructure, and flavor, as well as particle size and charge distribution. The purpose of this paper is to provide a comprehensive overview of trends in the development of reduced-fat and low-cholesterol dressings. The effects of reducing fat content or using various fat replacers on the physicochemical properties of dressing and mayonnaise products are detailed with supporting experimental results. The possibility of using plant-based ingredients or reduced-cholesterol egg yolk in the formulation of such products is also examined. Her Majesty the Queen in Right of Canada, 2012 Salad dressing nationallicence Mayonnaise nationallicence Healthy food nationallicence Emulsifier nationallicence Fat replacer nationallicence Reduced-cholesterol egg yolk nationallicence Rheology nationallicence Flavor nationallicence Microstructure nationallicence Ma Zhen Department of Bioresource Engineering, Macdonald Campus, McGill University, 21,111 Lakeshore Road, H9X3V9, Ste-Anne-de-Bellevue, Quebec, Canada aut Boye Joyce Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, J2S8E3, St. Hyacinthe, Quebec, Canada aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 648-670 1935-5130 6:3<648 2013 6 11947 https://doi.org/10.1007/s11947-012-1000-9 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1000-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ma Zhen Department of Bioresource Engineering, Macdonald Campus, McGill University, 21,111 Lakeshore Road, H9X3V9, Ste-Anne-de-Bellevue, Quebec, Canada aut NATIONALLICENCE 700 1- Boye Joyce Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, J2S8E3, St. Hyacinthe, Quebec, Canada aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 648-670 1935-5130 6:3<648 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer