food analogs/substitutes/replacers

1. Food analogs
Presented by
Mamta Sahurkar
Laxminarayan Institute of
Technology,
Nagpur
Guided by
Dr.Sneha Karadbhajne
Asst. prof(Food technology)
Laxminarayan Institute of
Technology,
Nagpur

2. Present scenario…..
 Taste has become a primary factor influencing the
quality of life.
 Modernisation,sedentary lifestyle and acceptance of
fast food cultures.
 lack of exercise- obstacle in healthy lifestyle.
 Health consciousness –a trend.
 Excess weight _principal and common factor
associated with heart diseases,cancer,blood pressure
etc.
 Food industry responded to increased public concern
regarding fats and cholesterol by reducing more
saturated fat sources from food supply
 Increase in consumers desire for fewer calories, food
industry is motivated to develop and market low
calorie foods.
Food analogs:
A manufactured food product designed to imitate a
given food and frequently possessing characteristics
equal or superior to that food.

3. • Save money
• Change the nutritive value of
food
• Improve performance of foods
and compounds.
• Replace the foods that are
restricted for health reasons
• Religious views.
• Health consciousness
Objectives
• Meat analogs (Tofu, Quorn etc.)
• TVP from soybeans
• Artificial sweeteners (Saccharin,
Aspartame etc.)
• Fat replacers(Olestra)
• Salt substitutes(KCl)
• Maltodextrin
• Gums
Examples
• Provide benefits of low fat
reduced calorie options
• Keep prices of other food
products reasonable
• Provides more options for people
with heart diseases, food
allergies and diabetes
• Are not natural
• Manafacturing may be expensive
• Cannot replace all traditional
food in diet.
• May tempt some people to avoid
eating variety of foods
PROs CONs

4. Fat, sugar and salt analogues………

5. Knowing about
fat…..
lipids
Oils and
fats
TAGs
SFA PUFA MUFA
Dietary fat
Visible
fat
Invisible
fat
Isolated from
oilseeds, animal
tissues,fruits
Meat,oilseeds,
vegetables

6. Need for fat trimming…..
• Undesirable weight gain (Obesity).
• Risk of some type of cancers.eg:colon
cancer
• Excess intake of saturated fat is
associated with cholesterol
• Risk of cardiovascular diseases and
blood pressure, atherosclerosis.
Methods of reducing fat
Fat reduction
Cooking methods
Boiling
Toasting
Roasting
Baking
Low
fat
food
Fat
replacers
• Fat soluble vitamins (A D E K) are
stored in fat.
• Insulation and protection of organs.
• Concentrated energy source.
• Brain and retinal development.
• Source of essential fatty acids.
Functions of fat

7. Fat
replacers
Fat
mimetic
s
Fat
substitut
es
Fat replacers…..a combined name speaking of the
following
• Fat substitutes are ingredients that have a
chemical structure somewhat close to fats and
have similar physicochemical properties. They
replace triglycerides in cooking or in food.
• Fat mimetics are ingredients that have
distinctly different chemical structures from
that of fat. They are usually carbohydrate
and/or protein based. They mimic organoleptic
properties of triglycerides but cannot replace
fat.
• Fat replacers are usually are:
A)Lipid- based
B)Protein based
C)Carbohydrate based

8. Olestra(Ol
ean)
 Composition: Sucrose polyesters of 6-8
fatty acids
 Energy density: non caloric(not absorbed)
 Developers : Procter & Gamble Co.
(Cincinnati,Ohio)
Structure of Olestra
.
 Olestra is approved as a fat replacer by U.S FDA and is currently in use in
the savory snacks, cheese puffs ,crackers, frying savory snacks.
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 characteristics of fat without
adding calories.
 Mixture of hepta and octaesters of sucrose
prepared by chemical transesterification or
transesterification of sucrose with 6 to 8
long chain fatty acids isolated from edible
fats and oils.

9. Caprenin
 Composition: Caprocaprylobehenic triacylglyceride
 Energy density: 5kcal/g
 Developers : Procter & Gamble Co.
(Cincinnati,Ohio)
C8:0
C10:0
C22:0
Structure of Caprenin
 Manufactured from glycerol by esterification with Caprylic(C8:0),Capric(C10:0)
and Behenic (C22:0) fatty acids.
 Behenic acid is partially absorbed ,Caprylic and Capric acid are more readily
metabolized than any other longer chain fatty acids
 Functional property is similar to that of cocoa butter. It cannot be used for
frying foods
 Applications:
For candy and confectionary coatings
Caprenin+ polydextrose:reduced calorie and reduced fat chocolate bars
 A slight increase in serum cholesterol is observed.

10. • Composition:C2:0–C4:0, C18:0 fatty acids
• Energy density: 5kcal/g
• Developers:Nabisco Foods Group
(Parsippany,
N.J.)/Cultor Food Science, Inc.
Salatrim /Benefat™
• Salatrim (short and long acyl triglyceride molecule) is the generic name for a family of structured
triglycerides comprised of a mixture containing at least one short chain fatty acid (primarily
C2:0,C3:0, or C4:0 fatty acids) and at least one long chain fatty acid (predominantly C18:0, stearic
acid) randomly attached to the glycerol backbone.
• Prepared by chemical or enzymatic synthesis or random transesterification
• Applications: chocolate-flavored coatings, deposited chips, caramels and toffees, fillings and
inclusions for confectionery and baked
goods, peanut spreads.
• Salatrim, however, is not suitable for frying. The first Salatrim product, Benefat 1, was developed
primarily to replace cocoa butter in confectionery applications.

11. Protein based fat replacers
• One of these mimetics, Simplesse®, is manufactured from whey protein
concentrate by a patented micro particulation process.
• Provides 4kcal/g
• Developed by the NutraSweet Kelco Co. (a unit of MonsantoCo,
San Diego, Calif.), Simplesse was affirmed as GRAS (21 CFR
184.1498) in 1990 for use in frozen dessert products and in 1994
for use in
yogurt, cheese spreads, frozen desserts, cream cheese and sour cream.
• Simplesse is suitable for use in additional products that do not require
frying, such as baked goods, dips, frostings, salad dressing,
mayonnaise, margarine, sauces, and soups
Simplesse®

12. Type of fat replacer Nutrient source Energy density Specific application Functional properties
Guar
Galactomannan
extracted from
leguminous seed
Non caloric baked goods retain moisture,
retard staling
Xanthan
Microbial
polysaccharide
produced by aerobic
fermentation of
Xantomonas
campestris
Non caloric baked goods
retain moisture,
retard staling
Locust bean Extracted from
seeds of the tree
Ceratonia silique
Non caloric baked goods retain moisture,
retard staling
Carrageenan Sulphated
polysaccharides
extracted from red
seaweed
Non caloric Salad
dressings
increase viscosity,
provide
mouthfeel,
Gum arabic Dry exude from
Accacia tree Non caloric Salad
dressings
increase viscosity,
provide
mouthfeel.
Pectins Cell wall
polysaccharides
extracted from Non caloric sauces
Thicken, provide
mouthfeel,

13. microcrystalline
cellulose
Obtained by
mechanical grinding
from various plant
sources
Non
caloric
salad dressings
frozen desserts
contributes
body,
consistency and
mouthfeel,
stabilizes
emulsions and
foams,
Powdered
cellulose
Obtained by chemical
depolymerization from
various plant source
Non
caloric
frying Reducing the fat
in fried batter
coatings and
fried cake
donuts
Methylcellulose Obtained by chemical
derivatization from
various plant sources
Non
caloric
baked goods,
frozen desserts
impart
creaminess,
lubricity, air
entrapment
and moisture
retention
hydroxypropyl
methyl cellulose
Obtained by chemical
derivatization from
various plant sources
Non
caloric
Sauces,
dressings
impart pouring
and
spooning
qualities
 Cellulos
e

14. Products with fat replacers

15. Sugar substitute:
Any substance that replaces
sugar (sucrose) as a food
item. A sugar substitute
could be from a natural
source or artificially derived.
Artificial sweeteners are
basically considered to be
less caloric.
Nutritive sweetners
Nutritive sweeteners add
calories
Non nutritive sweetners
provide sweetness without
adding a calorie
REASONS FOR
USE

17. FDA
approved
sweetners
ASPARTA
E
NEOTAME
SACCHARI
N
STEVIA
ACESULFA
ME K
SUCRALOS
E

18. Acesulfame-K
Sucralose
Neotame
Saccharin
Aspartame
Stevia

19. ACESULFAME K
•Non caloric.ADI=15 mg/kg of body weight
•200 times sweeter than sugar
•Suitable for baking, table top sweetner
•Toxic potential: Headache
ASPARTAME
•Provides 4 cal /g. ADI= 50 mg /kg of body weight
•200 times sweeter than sugar
•Suitable for carbonated beverages, table top sweetner
•Toxic potential: Persons with phenylketonuria (PKU)
SACCHARIN
•Non caloric. ADI= 5mg/kg of body weight
•500 700 times sweeter than sugar
•Suitable for baking and cooking
•Toxic potential: nausea,vomiting,diarrhoea

20. SUCRALOSE
•Non caloric.ADI=5mg/kg
•300500 times sweeter than sugar
•Suitable for baking and cooking
•Toxic potential: Diarrhoea
NEOTAME
•Non caloric.ADI=03 mg/kg
•8ooo13000 times sweeter than sugar
•rarely used in foods
•Toxic potential:Headache,Hepatotoxic at high dosage
STEVIA
Non caloric.ADI=12mg/kg
•200 times sweeter than sugar
•Suitable for baking
•Toxic : Male fertility issues

21. POLYOLS
 Also called “sugar alcohols” or sugar replacers, polyols may be classified as :
• Monosaccharide derived (Sorbitol, Erythritol, Xylitol, Mannitol)
• disaccharide derived (Maltitol, Isomalt, Lactitol),
• polysaccharide derived (hydrogenated starch hydrolysates).
 They are carbohydrates imparting a sweet sensation but are neither sugars nor
alcohols.
The U.S. Food and Drug Administration allows the use of the following caloric
values for polyol sugar replacers:
Polyol (cal/g) (cal/g)
Sweetness relative to
Sucrose (%)
Hydrogenated starch hydrolysates 3.0 25-50
Sorbitol 2.6 50-70
Xylitol 2.4 100
Maltitol 2.1 75
Isomalt 2.0 45-65
Lactitol 2.0 30-40
Mannitol 1.6 50-70
Erythritol 0.2 60-80

23. • assists in the establishment of a stable
fluid balance
• regulates the transport of nutrients and
other molecules into and out of he cells.
• plays a role in the conduction of nerve
impulses and in muscle contraction.
• sodium helps to maintain the acid base
balance in the body.
• Enhances flavour
• Suppresses bitterness.
• Determines texture
• has a binding effect on
proteins.
• regulation of water
activity.
• used as an aid in
fermentation and baking
processes.
Role of salt in food and
human body

24. Simply less salt
Other salts and salt blends
Use finer salt
Use of preservatives other than salt
Use of flavor enhancers
Use of herbs and spices
Use of commerciallyavailable salt replacers
 Loss of Palatability and
Consumer Acceptance
 Texture and Other Quality
Characteristics
 Preservation and Microbial
Safety
 Other Functions of
Sodium(flavor development,
suppressing bitterness)
Salt replacement/reduction strategies
Concerns for Food Industry
for Sodium Reduction

25. 1.Simply less salt
• Simplest solution for salt reduction
• 6 g intake limit set by W.H.O
2.Use finer salt
Technologies developed to obtain small
sized crystals with large exposed surface
3. Use of preservatives
other than salt
Use of Commercial preservatives
other than salt eg. sodium benzoate
4.Use of herbs and spices
Blend of herb and spice recommended
for acceptable flavour
5.Other salts and salt blends
• Potassium chloride
• Potassium sulfate
• Magnesium sulfate
• Calcium carbonate
• Ammonium chloride
• Bitter aftertaste
• Sensitivity varies
• Use of masking
agents
(L-lysine,Trehalose)
• Hyperkalemia
• Muscular weakness
• Kidney failure
Other salts Drawbacks Health issues

26.  Glutamates
Monosodium or monopotassium glutamate (MSG) is the most common and most
widely used taste enhancer in the world.
 Yeast extracts
Yeast extracts are rich in glutamic acid, peptides, nucleotides, glutathione,
vitamins, Minerals and other flavorings. The capacity of yeast extract to replace
NaCl is fairly high (40 to 50%).
 Hydrolysed vegetable protein (HVP)
HVP (Hydrolysed vegetable protein) is obtained by means of a chemical or
enzymatic process. HVP, which contains glutamate, has a slightly meaty aftertaste.
It also has a flavor enhancing effect.
 Non-glutamates
The second group of flavour enhancers are those that do not contain glutamate. High
in nucleotide concentration Eg: Inosinic acid, Guanylic acid
Use of flavor enhancers

27. Alsosalt
 Alsosalt – a blend of potassium and the amino acid, L lysine – does not have
a bitter aftertaste due to the patented production process.
 The product is marketed as a table salt and as a salt substitute for
industry use.
 Heinz’s No Salt Added Ketchup now contains
 Alsosalt cannot be used in every food product.
Pansalt
 Available both in the form of table salt and as an industrial salt
 Pansalt contains 56-57% sodium chloride and 28% potassium chloride, its
remaining ingredients being magnesium sulfate, lysine and iodine.
 It offers the potential to reduce sodium levels by between 40 and
45%.
 Snacks, dairy products, hamburgers and bread
Sub4salt
 Sub4Salt, from Jungbunzlauer of Switzerland
 Sodium reduction :25 to 50%.
 1 gram of sodium chloride contains 0.4 gram of sodium, 1 gram of
Sub4Salt contains 0.26 gram of NaCl.
 It does not have a bitter, metallic aftertaste.

28. SaltWise
 Introduced by Cargill in 2007.
 Replaces salt by 25 to 50% without flavour being sacrificed .
 Used in :deep frozen products, soups, sauces, dressings, meat, chicken, salty snacks, e
SaltPrint
 This salt substitute from Firmenich Inc (US)
 Contains neither sodium nor potassium chloride.
 It is therefore strictly speaking not a salt replacer but an aid in masking
the bitter aftertaste of potassium chloride.
 No percentages are given with regard to sodium reduction.
Suprasel
 Suprasel from AkzoNobel is a blend of NaCl and KCl in varying proportions.
 The AkzoNobel maintains that the new mix allows for reductions in
NaCl of up to 50%,

31.  Salt, sugar and fat are the eternal ingredients of majority of food
preparations and products.
 Replacing these ingredients has become a necessity today as they assist
the development of CVD, obesity, Diabetes etc.
 Technologies for producing low salt, fat and sugar products that taste
similar to their counterparts have multiplied but developing replacers
that taste exactly like the ingredients they are intended to replace
remained elusive and the consumption of salt sugar and fat
remained increasing.
 No single technology or analogue is ideal for reduction these
ingredients but efforts should be made to reduce them in diet, make
the use of available replacers and adoption of healthy lifestyle to
minimize the occurrences of diseases due to these crucial ingredients.
CONCLUSION

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