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fat replacement

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fat replacement

  1. 1. Fat Replacers presented by - Rahul Gunjal jidnesh bhandari Sayali pawar Minal patil
  2. 2. Fear of getting fat stops people from eating butter, cream, oil, ghee and fried foods because fat is associated with weight gain, coronary heart disease and diabetes. Contrary to popular perception, fat plays a role in important physiological functions. It helps to enhance flavor, taste and texture to food and provides satisfaction. While fat is too vital a nutrient to completely rule out from your diet, consuming excess fat is detrimental to health. INTRODUCTION
  3. 3. Types of Fats Saturated fats unsaturated fats Trans fats Dietry fats
  4. 4. What are Fat replacers ?
  5. 5. Fat Substitutes Fat Mimetics ingredients that resemble traditional fats and oil and can substitute fat gram for gram ingredints with similar physical and functional qualities similar to usual fats, but no / lower calories and flavour water - dispersible fat replacers comprising unique protein or carbohydarte compunds Trap water to provide creaminess and lubricity mimicking the functional and sensory characteristics of fat Classification : Classification : fat Based derived from fat protien based fat replacer carbohydarte based fat replacer
  6. 6. Food application ( Fat based )
  7. 7. Food application ( carbohydrate and protein based)
  8. 8. Health Benefits of Fat Substitutes Helps in Weight Loss Promotes Calorie Control reduce the risk of cardiovascular diseases
  9. 9. Tina is very fond of fatty food but currently trying to follow diet chart for her weight loss regime. She sometimes gives up to her fat cravings and ends up eating fatty food . Design a food preparation for tina , so that she can satisfy her cravings once in a while without compromising on her calorie intake. Our problem-
  10. 10. Product: Ice Cream. Just a small scoop (1/2 cup) can have 19 grams of fat (12 grams of saturated fat) and 300 calories.
  11. 11. Solution : by product of cheese making found in dairy products ,mayonnaise etc increases the amount of protein in product Whey protein
  12. 12. Protein-based. These are made by modifying protein, using egg white or whey from milk. Examples include whey protein and microparticulated egg white and milk protein (such as Simplesse). Fat Replacers in Food

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