includes introduction to fats as well as most useful fat re-placers i.e protein based, fat based and carbs based.

1. FATS AND FAT REPLACERS
Bint-e-Hawa
DDNS 8th
SAP ID: 70052884
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2. Contents
• Introduction
• Importance
• Fat replacers
• CHO based FRs
• Protein based FRs
• Fat based FRs
• Advantages and disadvantages
• Regulation
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3. INTRODUCTION
• Dietary fat refers to the fats and oils found
naturally in animal and plant foods, and those
used in cooking, at the table, and added to
processed foods
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4. Importance
• Palatable and storable
• Provide more energy than CHO and
protein
• Supply essential fatty acid
• Supply fat soluble vitamins
• Important for nervous system
• Constituent of cell membrane i.e.
phospholipids
• Fat deposits/ depot fat
– Store of energy
– A cushion for internal organs to
prevent from shock
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5. Control of Fat in Diet
• Surgeon General's Report on
Nutrition and Health:
– "High intake of total dietary fat is
associated with increased risk for
obesity, some types of cancer, and
possibly gallbladder disease.
• Relationship between saturated fat
intake, high blood cholesterol, and
increased risk for coronary heart
disease is also investigated
• Excessive saturated fat consumption
is the major dietary contributor to
total blood cholesterol level
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6. FAT REPLACERS
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7. FAT REPLACERS
• Introduced in the second part of the
20th century
• Simplesse – first natural based fat
replacer
• Defined as a carbohydrate-, protein-,
or fat-based compound that replaces
one or more of the functions of fat to
reduce calories in food
• Ideal fat replacer would be a
substance that has no health risks and
tastes and looks like natural fat but
has fewer calories
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8. FAT SUBSTITUTE
• Synthetic compound
• Similar structure to fat
• Replace fat on a weight by-weight basis
• Either indigestible or provide very low
calories
• chemically synthesized/derived from
conventional fats and oils by enzymatic
modification
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Lipp, 1998; Kosmark, 1996; Peters 1997

9. 10/8/2019 9
• Distinctly different chemical structures
from fat
• Usually carbohydrate/protein-based
• Mimic some of the characteristic,
physiochemical attributes and desirable
eating qualities of fat by following
mechanisms
– Enlargement
– Network gels
– Particle gels
– Aggregate gels
– Non-interacting particles
FAT MIMETIC
Johnson, 2000; Duflot, 1996; Harrigan, 1989

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11. CHO BASED FAT REPLACERS
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12. CHO BASED FAT REPLACERS
• Absorb water and form
gels that impart a texture
and mouth feel similar to
fat
• Heat resistant but not
suitable for frying
• 5kcal/g decrease in energy
but as used with water,
they typically provide only
1 to 2 and some provide
zero calories
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Peng, X. and Yao, Y., 2017

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Peng, X. and Yao, Y., 2017

14. Types of CHO based FRs
I. Starches
II. Maltodextrins and
dextrins
III. Polydextrose
IV. Gums
V. B-glucan
VI. Inulin
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Ognean, C.F., Darie, N. and Ognean,
M., 2006

15. I. Starches
• Parent starches are modified to form
starches that act as a FR
• Functions of different starches vary
depending upon their parent starch,
modification and degree of modification
• Provide 4 kcal/g
Used in:
– Margarine, spreads, dressings, sauces,
baked goods, frostings, fillings, meat
emulsion
Products:
– Avicel cellulose gel, MethocelTM
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Ognean et al. (2006)

17. ii. Maltodextrin and Dextrin
• from corn, wheat, tapioca, potato
• Non-sweet starch hydroIysates
• Provide mouth feel, body and
viscosity
• 4 kcal/g can be achieved
• Used in:
– table spreads, margarine, imitation
sour cream, salad dressings, baked
goods, frostings, fillings sauces,
processed meat, frozen desserts
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18. Polydextrose
• Condensation polymer of
dextrose that contains bound
sorbitol and citric acid
• Provides 1kcal/g
• Used in;
– baked goods, toppings,
beverages, frozen desserts and
puddings
• Act as;
– bulking agent, formulation aid,
humectant, texturizer
smoothness in high-moisture
formulation, fat-sparing effect
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19. Gums
• Also known as hydrophillic
colloids or hydrocolloids
• Gums FRs include
– Guar
– Xanthen
– Locust bean
– Carraageenan
– Gum arabic
– Pectin
• They retain moisture,
increase viscosity, provide
mouth feel and texture
• Non-caloric
• Available as
– KELCOGEL, KELTROL, Slendid TM
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21. B-glucan
• Soluble fiber extracted from oats,
wheat, barley, rye and oats
• 1-4 kcal/g
• add body, texture , act as
emulsifier and a thickening agent
• Used in:
– Baked goods and a variety of other
food products
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22. Inulin
• A non-digestible natural fructooligosaccharide
• Considered to have functional properties that
enable it to act as a fat mimetic without
adversely affecting flavor
• Due to its ability to stabilize structure of the
aqueous phase, creates an improved
creaminess mouth feel
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23. Inulin
• Extracted from chicory root
• Fat and sugar replacer
• 1-1.2 kcal/g but in some
researches 1.5 kcal/g
• Used in:
– Yogurt, cheese, frozen desserts,
baked goods, icings, fillings, dairy
products etc
• Available as:
– Fruitafit, Fibruline, Raftiline
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24. PROTEIN DERIVED FAT REPLACERS
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25. Protein derived fat replacers
• Microparticulation
• Heat sensitive so not suitable for boiling and
frying
• 5kcal/g or more decrease in energy
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Yazici, F. and Akgun, A., 2004.

26. Whey protein
– Byproduct of cheese making
– Texture similar to fat
– Found in dairy products, mayonnaise etc
– Increases the amount of protein in product
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27. Micro-particulated protein:
1. Tiny, spherical particles (0.1 to 2.0
um) which can provide a creamy
mouth feel similar to fats
 Droplets roll around on the
tongue, providing a smooth,
creamy texture without
chalkiness or graininess
2. They often incorporate water and
mimics emulsified fat
3. May be usable in amounts less than
fat
4. 1 g of protein-based fat mimetics can
replace 3 g of fat in cream.
5. Heat sensitive
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(Bhatt 2016)

28. Simplesse Simplesse
100
LITA Trailblazer N-Flate
Sources White egg,
milk protein
Whey
protein
Zein
(protein of
maize)
Serum
protein
mixed with
xanthan
gum, egg
white
Non fat milk,
gums,
emulsifiers,
modified
starch
Calories 4 kcal/g 4 kcal/g 1-4 kcal/g 1-4 kcal/g
Use Yogurt,
cheese, sour
cream
baked goods,
Frozen
desserts,
Margarines,
salads,soups
Bakery Dairy
products
Salads, icing,
desserts,
ground beef
Properties Stabilize,
emulsify
Texturize
Stability
Texturize stabilize,
emulsify,
texturize
Texturize,
stabilize,
mouthfeel,
waterholding
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29. FAT BASED REPLACERS
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30. Fat based replacers
• Reformulation of fats
• Physically and chemically
resemble triglycerides
• Replaced on one-to-one/ gram-
to-gram bases
• Chemically synthesized or
derived from conventional fats
and oils by enzymatic
modification
• Heat stable
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31. Modified FRs
• Altered configuration of fattyacids
• Are triglycerides in nature
– Caprenin
– Galacrim
– Salatrim
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32. Synthetic FRs
• Sucrose+ fatty acids
• Exhibits same characteristics as
triglycerides
• lipophilic, non-digestible and
non-absorbable
• Approved in 1996 by FDA
• Unapproved in European Union
• Zero caloric/ calorie free
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Ognean, C.F., Darie, N. and Ognean, M., 2006

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Wylie-Rosett, J., 2002..

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36. Regulation
• Under the FDA regulations, fat replacers fall
into one of two categories
– food additives or generally recognized as safe
(GRAS) substances
• Labels must comply with the Nutrition
Labeling and Education Act of 1994
• Claims must follow the FDA prescribed rules
for fat and calorie-reduced claims
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US Food and Drug Administration, 1994

37. References
• Wylie-Rosett, J., 2002. Fat substitutes and health: an advisory from
the Nutrition Committee of the American Heart
Association. Circulation, 105(23), pp.2800-2804.
• Ognean, C.F., Darie, N. and Ognean, M., 2006. Fat replacers:
review. Journal of Agroalimentary Processes and
Technologies, 12(2), pp.433-442.
• US Food and Drug Administration, 1994. Guide to nutrition labeling
and education act (NLEA) requirements. Silver Spring, MD: Division
of Field Investigations, Office of Regional Operations, Office of
Regulatory Affairs, US Food & Drug Administration.
• Peng, X. and Yao, Y., 2017. Carbohydrates as fat replacers. Annual
review of food science and technology, 8, pp.331-351.
• Yazici, F. and Akgun, A., 2004. Effect of some protein based fat
replacers on physical, chemical, textural, and sensory properties of
strained yoghurt. Journal of food Engineering, 62(3), pp.245-254.
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