A advance low calorie fats having less than their characteristic energy value. They are designed in such way that either they are less hydrolyzed or less absorbed in our intestine.

1. WELCOME
DATE: 06/03/2014

2. Sadanand
Patel
Oil
Technology
HBTI, kanpur
FAT
REPLACERS

3. Presentation Layout
Lipids based on esters and ethers
o Carbohydrate fatty acid polyesters
(CPEs)
 OLESTRA
 SORBESTRIN
o Polycarboxylic Acid Esters and Ethers
o Esterified Propoxylated Glycerols (EPGs)
o Polyglycerol Esters (PGEs)
General Description
o Dietary Fat
o Fat Intake
o Need of Fat Trimming
o Reduction in Fat
o Fat Replacer and Classification
Structured Lipids
o Caprenin
o Salatrim (benefat)
o Bohenin
o MCTs
Benefits and
Drawbacks
A
C
B

4. LIPIDS
Phospholipids
Steroids
Antioxidants
Nutraceuticals
OIL &
FAT
SFA
PUFA
MUFA
TAGS

5. .DIETARY FAT
VISIBLE
INVISIBLE
Isolated from
animal tissues,
oilseeds, fruits
Meat, oilseed,
vegetables

6. WHO AND EURODIET GOALS FOR NUTRIENTS
DIETARY COMPONENT GOAL
• Dietary fat (% energy) <30
• Dietary saturated fat <10
• Trans fatty acids <2
• Carbohydrates (% energy) >55
• Free sugars (% energy) <10
• Sugary food consumption ≤ 4
• Fruit and vegetables (5 serve; g/day) ≥400
• Dietary fibre (g/day) >25
• Salt (g/day) < 6

7. Need for Fat Trimming
• Over Consumption of Fat in Diet
• Undesirable Weight Gain (Obesity)
• Health Risk
Cardiovascular disease
Cancer

8. Health problems related to overweight
are becoming the major health concern
worldwide
•1.4 Billion people worldwide are overweight
•500 million are obese
•10% of the adult population
•50% of European adults will be obese by 2030
Cost of obesity
•UK: £3.5 Billion
•USA & CANADA: $300 Billion (8% of national
health costs)
•Obesity tops smoking as top health risk
(British Journal of Public Health)
Sources: WHO 2008

10. FAT METABOLISM
……

11. Accumulation of Fat in Body

12. Reduction in
Fat
Low Fat
Cookery
Boiling
Broiling
Steaming
Stewing
Baking
Roasting Fat
Replacers

13. Fat Replacer
Fat substitutes are ingredients that have a chemical structure
somewhat close to fats and have similar physiochemical properties.
They are usually either indigestible or contribute lower calories on a per
gram basis.
Fat mimetics are ingredients that have distinctly different chemical
structures from fat. They are usually carbohydrate and/or protein-
based.
A combined Speaking name of follow…

14. General classification
4.
Carbohydrates
Based Fat
Replacer
1. Structured
Lipids
2. Fat Based
Replacers
3. Protein
Based
Replacers

15. Section: B
Structured Lipids
Low-calorie TAGs, characterized by the presence of short-chain
fatty acids (SCFAs) or medium-chain fatty acids (MCFAs) and long-
chain fatty acids (LCFAs) in a single TAG structure.
CAPRENIN
SALTRIM
BOHENIN
MCTs
Neobee
Captex
Captrin

16. CAPRENIN
Esterification with glycerol
Principle:
Behenic acid is only partially absorbed and
capric and caprylic acids are more readily
metabolized.
5 kcal/g
Production:
Caprylic and capric acids are obtained by
fractionation of palm kernel and coconut oils
hydrolysis products & Behenic acid is
produced from hydrogenated rapeseed oil
TAGs of Caprylic,
Capric and Behenic
acid
Procter & Gamble Company
Functional properties similar to cocoa butter

17. SALATRIM (BENEFAT)
short and long acyl triglyceride molecule
Principle:
Short-chain fatty acids (e.g.,butyric) provide
fewer calories per unit of weight than do longer
chain fatty acids, and stearic acid (the primary
long-chain fatty acid of Salatrim) is only partially
absorbed by the body.
5 kcal/g
Production
SCFAs are chemically trans-esterified
with vegetable oils such as highly
hydrogenated canola or soybean oil.
Properties:
It has the taste, texture, and
functional properties of
conventional fats and oils. It
can be produced to have
different melting profiles by
adjusting the amounts of SCFAs
and LCFAs used in their
chemical synthesis.

18. BOHENIN
TAGs containing behenic acid at the sn-1
and sn-3 positions and oleic acid at the sn-
2 position
Fuji Oil Co., Ltd. (Osaka, Japan)
Production
Bohenin is produced by the
interesterification of TAGs
containing oleic acid, and ethyl
behenate in the presence of a
suitable lipase (sn-1,3-specific)
preparation.
Principle:
Bohenin is hydrolyzed to behenic acid
and 2-oleoyl glycerol prior to absorption.
Behenic acid is a very long-chain
saturated fatty acid and does not get
absorbed absorption coefficient of
behenic acid is 0.29
5 kcal/g
Functionality as an antibloom
agent and facilitate the
chocolate-tempering process.

19. MCTs (Medium chain triglycerides)
MCTs contain 8-carbon (caprylic)
and 10-carbon (capric) saturated
fatty acids esterified to the
glycerol backbone of TAGs.
Principle:
Caprylic and capric acids comprise
more than 96% of the fatty acids in
MCT. MCTs are readily hydrolyzed
by digestive enzymes, and the fatty
acid end products are rapidly
absorbed into the bloodstream
Properties:
MCTs are relatively stable at high
temperatures and are less susceptible to
oxidation
MCTs are a translucent and odourless liquid
at room temperature.
MCTs were originally developed for
therapeutic purposes to provide a source of
energy for individuals with compromised
gastrointestinal systems
8.3 kcal/g

20. Production:

21. MCTS
Digestion pathway
for MCTs

22. Section: C
Fat substitutes based on esters and ethers
Creation of a molecule that
resists lipase hydrolysis of the
ester bond during the
digestion process.
Adding to the structure of the
glycerol so the fatty acid is no
longer adjoining that portion of
the molecule in resynthesis.

23. Di-glycerol Oil
Carbohydrate fatty acid
polyesters (CPEs)
Polyglycerol Esters
(PGEs)
Polycarboxylic Acid
Esters and Ethers
FAT SUBSTITUTES BASED ON ESTERS AND ETHERS

24. These molecules are resistant to the hydrolytic
action of pancreatic lipase and, hence, are
noncaloric because they are not absorbed by the
gastrointestinal tract and pass through the
human body unmetabolized.
1. Carbohydrate fatty acid polyesters (CPEs)

25. OLESTRA
It is a mixture of hexa-, hepta-, and octaesters
synthesized by esterifying sucrose with long-
chain (predominantly C18) fatty acids.
At least 70% octa-fatty acid
esters with 1% or less
hexaesters
Principle:
Its molecular constitution prevents its
hydrolysis by gastrointestinal enzymes.
0 kcal/g
Properties:
Olestra is stable under ambient and
high-temperature storage conditions
and has an acceptable flavor. The
main advantage of olestra is that it
has all of the characteristics of fat
without adding calories. Its
appearance, texture, oral feel,
thermostability, and half life are
similar to those of conventional fats
and oils.
Procter & Gamble Company

26. SORBESTRIN
Mixture of tri-, tetra-,
and pentaesters of
sorbitol.
Production:
Sorbestrin is produced by trans-
esterification of sorbitol with
fatty acid methyl or ethyl esters.
Pfizer Food Science Group
1–2 kcal/g
Properties:
It is a clear liquid and has a cloud point
of 15ᵒC.
It is thermally stable and is intended
for use in frying and baking of foods.
The fatty acid profile of sorbestrin
generally consists of 80% oleic
(18:1), 10% linoleic (18:2), 4%
stearic (18:0), 4% palmitic (16:0),

27. 2. Polycarboxylic Acid Esters and Ethers
A polycarboxylic acid backbone is esterified
with saturated or unsaturated straight or
branched longchain alcohols (from C8 to
C30).
Examples of polycarboxylic acid
esters and ethers include
trialkoxytricarballylate(TATCA),
trialkoxycitrate (TAC), and
trialkoxyglyceryl ether (TGE),
0 kcal/g
Non Hydrolyzable

28. 3. Polyglycerol Esters (PGEs)
Function as emulsifiers in various food
applications.
The first step involves the
preparation of polyglycerols via
polymerization of glycerol under
alkaline conditions at 230ᵒC
These glycerol
molecules are linked
by an ether group
between α-hydroxyl
groups.
The polyglycerol is then
esterified with vegetable oil fatty
acids.
5–6 kcal/g

29. 4. Diacylglycerol (DAG) Oil
It is composed of greater than 80%
DAGs as a mixture of 1,3-DAGs and
1,2-DAGs at a ratio of 7:3
Manufacture of DAG oil involves enzyme-
catalyzed (with sn-1,3 specific Lipozyme)
esterification of fatty acids derived from
natural edible plant oils
Principle:
Although the oil contains the same amount of calories and fat as conventional fats,
it is metabolized differently, which gives the oil its unique properties. DAG oil is
digested and absorbed in the small intestine, with fewer fat-rich particles being
reassembled to enter the bloodstream as TAGs. That means a portion of the fat
molecules are available for use immediately as energy rather than stored as fat.
ADM Kao LLC,

32. Conclusion
At present there is no single ideal fat replacer that can recreate all the
functional and sensory attributes of fat.
Much emphasis is being placed on heat-stable fat substitutes to maintain
the taste and texture of fried foods.
Requirements:
Safe, Inexpensive, Non-caloric, and Suitable for frying as well as cooking.
The final message to health conscious consumers may be that there is
no “magic bullet” to achieving dietary goals.