Low energy food (

Proper nutrition people today attaching increasing importance in the economically most developed countries but also in all the others. Increasingly, food and nutrition associated with the preservation of health and even influence the treatment of certain diseases. Recommendations on proper diet of certain categories of the population make nutritionists based on the results of numerous scientific studies. In this selection of ingredients and preparation must be such as to meet the energy and nutritional needs of people, but also to have desirable properties of food such as alluring look, smell and taste, and appropriate digestibility.
With economic development of society is increasingly changing and custom inter scaldes preparation and consumption of food. People preparing food not only in their homes but it is often consumed in restaurants and other catering establishments. When preparing food in the household and catering inter scaldes are increasingly used, except fresh raw materials, various industrial and semi-prepared meals. As their preparation simple and fast, the food industry is increasingly expanding range and increases the production of such products.
Such food is prepared or produced in industrial plants, food preparation or larger kitchens. Its product inter scaldes range is very diverse and delves into areas of traditional technologies (processed meat, milk, fruits, vegetables, grains, etc..), And shared her characteristic high degree of processing.
Due to the ever increasing standards of life and the need for a balanced diet, and the role of food in health, there is a need for food production of specific characteristics or purpose, such as. Low-calorie foods, ekohrana, functional inter scaldes foods, baby food, vegetarian food.
Low energy food ("low calorie") can be defined in several ways, namely as: food that contains no more than 168 kJ (40 kcal) per serving food that the consumption of releases not more than 16.8 kJ / g (4 kcal / g) of food that is by its nature low energy (eg. most fresh fruits and vegetables).
In the category of low-energy foods entering the food is energy-reduced ("reduced calorie"), which can also be defined in several ways, namely: a) foods which energy content is reduced to one third compared inter scaldes with the same original food (eg. milk with reduced fat); b) food that has been successfully used in special reduction diets.
Low energy food is primarily a food with low-fat or fat or sugar-free. Foods with a reduced sugar content (sucrose) or sugar-free sweetener containing different substitute of natural or synthetic origin (honey, saccharin, acesul- fam K, aspartame, inter scaldes etc.) Which are added in amounts that correspond to the sweetness of the original product. inter scaldes This group of inputs and food for diabetics, which as such must be marked. Foods with a low-fat marketed under different labels such as. "Lean," "extra lean" or "low fat".
Food that is labeled "lean" must have 25% or more reduced fat content compared to the original and must not contain more than 10% fat. The term "extra lean" means the products with less than 5% fat, and the term "low fat" products with less than 10% fat.
The term ekohrane include all plant and animal raw materials and food products at its production inter scaldes by the applied principles of organic inter scaldes farming certain laws and regulation on organic production of agricultural products and foodstuffs. Such food is considered to be biologically more valuable because it does not contain inter scaldes harmful substances (which are otherwise typically found in agricultural products from conventional agriculture or animal products), such as heavy metals, pesticide residues, hormones, drugs and the like. Meanwhile she, as a rule, has higher proportion of nutrients, especially vitamins and minerals.
Nutraceuticals are all the ingredients present in food or non-food products which have been found to have an impact on the prevention of specific diseases or have therapeutic properties. So today in the production of various food products is increasingly applied nutraceuticals (probiotics, whey proteins, some amino acids, vitamins) that these foods provide specific functional properties.
Baby food is intended for infant and young children, and is mainly produced as a dehydrated or "wet" (sterilized). For its production use only high quality raw materials grown under controlled conditions and are subject to continuous and strictly inter scaldes defined quality control.
Special attention is directed to the production of so-called. analogs, ie. foods that imitate other foods such as. soy protein analogues meat or cheese, surimi - a product obtained from minced fish special treatment - analog crab meat and white fish, margarine analogue