Approche fonctionnelle de l’emploi de l’huile de palme – Perspectives d’évolution réglementaire en matière d’étiquetage

Approche fonctionnelle de l’emploi de l’huile de palme – Perspectives d’évolution réglementaire en matière d’étiquetage

Formulating food products requires taking into account the functional characteristics of the ingredients as well as nutrition facts and recommendations, quality of the end-product, supplying and production, regulatory compliance… For food recipes where fats do play an important texturing function (b...

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Bibliographic Details
Main Author: Morin Odile
Format: Article
Language:English
Published: EDP Sciences 2013-05-01
Series:Oléagineux, Corps gras, Lipides
Subjects:
fats and oils
palm oil
formulation
texture
food labelling
regulation
Online Access:http://dx.doi.org/10.1051/ocl.2013.0505

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