Improving Consumer Health through Low–Fat Options
Unhealthy consumption behaviors, including excessive intake of sweet, oily, and salty foods, have led to the worldwide prevalence of non-communicable diseases, particularly cardiovascular diseases.
The World Health Organization recommends a daily saturated fat intake of no more than 10% of total calories.
To address these concerns, manufacturers have sought todevelop
that retain the taste and texture of the original product.
such as starches, have been shown to be safe
for long-term consumption.
introducing,
while maintaining the original texture,
flavor and appearance of the product
resulting in a 50% reduction in energy and a decrease in water-oil separation and oxidation during storage.
A high amylopectin type of tapioca starch, has superior functional properties and water absorption compared to normal
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