Formulating & Processing Dietetic Foods

The purpose of this book is to assist food technologists informulating, processing, and testing new varieties of dietetic foods. Many detailed formulas and processes are included. Among the types of products discussed in detail are: reduced calorie and low calorie foods, "diabetic" or sugar-free foods, reduced fat or "no-fat" products, increasing fiber content, nutritional supplementation with proteins and/or amino acids, nutritional supplementation with vitamins and minerals, cholesterol-free products, reduced salt or sodium, gluten-free bakery products, allergen-free products, and foods adapted to certain philosophical and religious tenets (such as organic and natural, vegetarian versions, kosher, Muslim, Hindu, Adventist).

The book contains 320 pages and includes a table of contents, a preface, many tables and illustrations, an extensive index, hundreds of references, and a glossary.