MOBILITY OF WATER IN A STARCH-BASED FAT REPLACER BY O-17 NMR-SPECTROSCOPY

The effects of concentration, type and level of ingredients, heat and freeze/thaw treatments on the water mobility of starch-based fat repla cers were investigated. Water mobility in the starch-based fat replace r samples containing gums, proteins or emulsifiers was similar to that of samples without additional ingredients. Water mobility was not aff ected by heat treatment, but was increased by freeze/thaw treatments. Water mobility in the solute containing samples was lower than in samp les without additional ingredients and changed only slightly after hea t and freeze/thaw treatments.