Jove
Visualize
Contact Us

Related Experiment Videos

Low calorie bulking agents.

J J Beereboom

    CRC Critical Reviews in Food Science and Nutrition
    |January 1, 1979
    PubMed
    Summary
    This summary is machine-generated.

    Obesity management is challenging due to low palatability of low-calorie foods. This study reviews low-calorie bulking agents as replacements for carbohydrates and fats to improve weight reduction approaches.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    ANISOMYCIN. I. DETERMINATION OF THE STRUCTURE AND STEREOCHEMISTRY OF ANISOMYCIN.

    The Journal of organic chemistry·1965
    Same journal

    The effects of malnutrition on secretory and cellular immune processes.

    CRC critical reviews in food science and nutrition·1979
    Same journal

    The use of immobilized enzymes in the food industry: a review.

    CRC critical reviews in food science and nutrition·1979
    Same journal

    Flavor composition of wines: a review.

    CRC critical reviews in food science and nutrition·1979
    Same journal

    Determination of vitamin D in foods: a review.

    CRC critical reviews in food science and nutrition·1979
    Same journal

    Preparation of high-fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosus L.

    CRC critical reviews in food science and nutrition·1979
    Same journal

    Furans in foods.

    CRC critical reviews in food science and nutrition·1979
    See all related articles
    JoVE
    x logofacebook logolinkedin logoyoutube logo
    ABOUT JoVE
    OverviewLeadershipBlogJoVE Help Center
    AUTHORS
    Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
    LIBRARIANS
    TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
    RESEARCH
    JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
    EDUCATION
    JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
    Terms & Conditions of Use
    Privacy Policy
    Policies

    Area of Science:

    • Nutrition Science
    • Food Science
    • Obesity Research

    Background:

    • Obesity is a major health concern linked to increased mortality from cardiovascular disease, hypertension, respiratory illness, and diabetes.
    • Traditional weight reduction methods, including dieting, are often difficult to sustain.
    • Low-calorie foods can enhance weight management but frequently lack palatability due to reduced carbohydrate or fat content.

    Purpose of the Study:

    • To evaluate various low-calorie bulking agents as replacements for carbohydrates and fats in food products.
    • To assess the caloric value, utility, and regulatory status of these bulking agents.
    • To review methods for measuring the caloric utilization of bulking agents in animals and humans.

    Main Methods:

    • Review of scientific literature on low-calorie bulking agents.

    Related Experiment Videos

  • Evaluation of bulking agents based on caloric content, functional properties, and regulatory approval.
  • Assessment of methodologies for determining caloric utilization in preclinical and clinical studies.

    • Main Results:

    • Currently, no fully satisfactory fat replacer is available, though promising options are in development.
    • Dietary fibers, such as microcrystalline cellulose, are gaining attention as carbohydrate replacements, particularly in flour-based products.
    • Polyols, while offering desirable properties as sucrose replacements, often have caloric utilization values that limit significant calorie reduction in foods.

    Conclusions:

    • Development of palatable low-calorie food alternatives is crucial for effective obesity management.
    • Dietary fibers and novel fat replacers show potential in creating reduced-calorie food options.
    • Further research into effective and safe bulking agents is needed to support weight reduction strategies.