Advances in the Preparation of Soy Protein and Lecithin Ingredients for Tomorrow s Foods

• 영문명: Advances in the Preparation of Soy Protein and Lecithin Ingredients for Tomorrow s Foods
• 발행기관: 한국축산식품학회
• 저자명: Beery, Kenneth E
• 간행물 정보: 『학술대회논문집』2002년도 정기총회 및 제29차 춘계국제 학술발표대회, 29~37쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.05.31

영문 초록

Today s food technologist is receiving increasingly pointed directions in the “selection of”and often “minimum amounts of”ingredients to use in the development of new food products. This increasing emphasis by marketing on “label”claims is real and gaining momentum in most market places. Thus, the development of functional foods that are providing customers with new and distinct nutritional choices. The driving force for the increased direction of the food technologist is that many governments are now allowing health related label claims on food products. These health claims are a result of very clearly and focused research that shows known nutritional benefits. The regulatory environment is well focused on the results of this peer reviewed research. In the USA, FDA has allowed several opportunities for health claims including fiber, soy protein and choline. This presentation will focus on only two of many functional ingredient options-the soy proteins and lecithin(choline).

목차

Ⅰ. Soy Proteins

Ⅱ. Soy Lecithin

Ⅲ. Summary