Inulin as texture modifier in dairy products

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 2011 English Publisher:Elsevier BVJournal:Food Hydrocolloids, volume 25, pages 1,881-1,890 (issn: 0268-005X,

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Authors: Meyer, Diederick M.; Bayarri, Sara; Tárrega, Amparo; Costell Ibáñez, Elvira;

doi: 10.1016/j.foodhyd.2011.04.012

handle: 10261/332183

Inulin as texture modifier in dairy products

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Abstract

In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products.

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Keywords

Dairy, Inulin, Fat replacement, Texture, Rheology

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