Health concerns have led to recommendations to replace saturated fats with unsaturated fats. However, addition of unsaturated fatty acids may lead to changes in the way foods are perceived in the oral cavity. This study tested the taste sensitivity to and emulsion characteristics of oleic, linoleic, and α-linolenic acids. The hypothesis tested was that oral sensitivity to nonesterified fatty ac...

The use of natural colourings in food products presents nutritional advantages, and certain pigments are associated with functional properties, e.g. antioxidant effects. This can be very advantageous in food products with high fat contents like mayonnaises. The aim of this work was to study the effect of adding natural pigments, lutein and phycocyanin, to the water and oil phases, respectively,...

Some degree of starvation is a common and accepted sequel to severe injury, and for several days after major operations patients usually lose their appetite and do not eat. In the past attempts have been made to avoid this period of starvation by means of intravenous feeding with protein hydrolysates and various sources of energy. Close examination of the normal response to injury shows, howeve...

This paper investigates the possibilities of using two types vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution pork back emulsions. use oils meat formulations led to a reduction SFA/UFA ratio. PUFA/SFA ratio was improved where substituted chia (samples 2, 4 and 6), this most probably resulted from emu...

Preprocessed fatty foods often contain calories added as a fat emulsion stabilized by emulsifiers. Emulsion stability in the acidic gastric environment can readily be manipulated by altering emulsifier chemistry. We tested the hypothesis that it would be possible to control gastric emptying, CCK release, and satiety by varying intragastric fat emulsion stability. Nine healthy volunteers receive...

Concentrations of various plasma lipid fractions were determined during 96 hours of continuous parenteral infusions of lipid emulsions in 10 normally-grown neonates whose birth-weights ranged from 960 to 1760 g and whose gestational ages ranged from 26 to 32 weeks. Total lipid, triglyceride, free glycerol, and free fatty acid concentrations were measured. During lipid infusions, mean plasma con...

BACKGROUND Reticuloendothelial system function is impaired in humans receiving lipid regimens. AIMS To evaluate the effects of long term administration of long chain triglyceride emulsions on reticuloendothelial system function. METHODS Splenic function and tuftsin activity were measured in 20 patients on intravenous nutrition for intestinal failure, 20 patients with Crohn's disease who wer...