The document provides an overview of fat replacers, emphasizing their role in reducing dietary fat to lower the risk of chronic diseases. It details various types of carbohydrate-based fat replacers, their applications, and nutritional aspects, highlighting ingredients like maltodextrins, oatrim, and microcrystalline cellulose. The conclusion notes that while carbohydrate fat replacers are effective in enhancing food texture and reducing calories, no single ingredient can replace fat in all food products.

1. Presented By:
Akshay Ramani
PhD
DAIRY CHEMISTRY
Milk Fat Replacers: Carbohydrate based

2. PRESENTATION OVERVIEW
 Fat: A Good Things In Moderation
 Why Eat A Lower Fat Diet?
 Fat replacer: Terminology
 Types
 Use of fat replacers in various food
 Future trends

3. Fat: A Good Things In Moderation
Most concentrated source of energy in diets
(9 kcal/g of fat).
Large molecules consisting multiple fatty acid
esters.
Occur naturally in most foods.
Necessary for absorption of fat soluble
vitamins (A, D, E & K).
Provide mouth-feel, texture and taste to

4. Why Eat A Lower Fat Diet ?
 Too much dietary fat linked to higher risk
of chronic diseases
Heart diseases: Specially saturated fat
Heart Failure
Stroke
Some cancers
Colorectal cancer
Prostate cancer
Obesity
Hypertension
Diabetes/ Insulin resistance

5. Fat Replacers - Terminology
Fat Substitute
 Compound designed to replace fats on a weight by weight basis.
Fat Mimetic
 Compound that reproduces physical and sensory attributes associated with
fats.
Fat Analogs
 Compounds with many of the characteristics of fat but have an altered
digestibility and altered nutritional value.
Fat extenders
 Compound that optimize functionality of fat, thus allowing a decrease in the
usual amount of fat in the products.

6. What are Fat Replacers ?
 Fat replacers are any substances that are able to emulate the
physical and sensory properties of fats in foods or food preparation,
without any calories or at a reduced level of calories.
 They are
- Old ingredients used in new ways
- Most are made from familiar ingredients
- Some are combination of basic ingredients

7. Types of Fat Replacers
Carbohydrate-based
Protein-based
Synthetic Fat-based
(Ognean et al., 2006)

8. Carbohydrate Based fat replacers
Starch – derived fat mimetics:
Maltodextrin
Modified Starches
Oatrim
Z-trim
Fiber based fat mimetics
Microcrystalline cellulose
Methylcellulose gums
Pectin
Hydrocolloid gums
Polydextrose
Fruit and fruit purees

9. Maltodextrins
Maltodextrins are products of the partial hydrolysis of
starch by enzymes or acids, and are α-D-glucans with a
low degree of polymerization.
Non sweet.
Produced by partial hydrolysis of starch (corn, potato, oat,
rice, wheat, tapioca) .
Uses: table spreads, margarine, imitation sour cream,
salad dressings, baked goods, frostings, fillings ,sauces,
processed meat, frozen desserts .

10. Application of Maltodextrin
It replaces fat and some sugar to give calorie reduced
frozen desserts with the usage level of 1.5% (Hannigan,
1981; Adapa et al., 2000).
In frozen desserts, maltodextrin added at a level of 9-13%
which replaces butterfat and enables calorie reduction by
45%.
In spreadable foods like table spreads, meat pates,
frostings
and cheese-cake when fat is lowered the continuous oil
phase

11. Nutritional & Toxicological Aspects of Maltodextrin.
Pre-prepared gels, consisting of one part maltodextrin and
three parts water, have only 1 kcal/gm, which is only 1/9 of
the caloric value of fats and oils.
FDA has given maltodextrins a GRAS status for use as a
direct human food ingredient.

12. Oatrim
Also known as α-Trim™.
Energy produces 1-4 kcal/g.
Made by partial enzymatic hydolysis of oat starch.
Used for baked goods, fillings and frostings, frozen
desserts, dairy beverages, cheese, salad dressings,
processes meats and confections (Owusu-apenten,
2005).

13. Z-trim
Insoluble fiber from oat, soybean, pea and rice hulls or
from corn or wheat bran.
Increasing the fiber content of food
Used with baked goods, burgers, cheese, ice-cream and
yoghurt.
Despite its heat stability, Z-trim is not considered suitable
for frying (Owusu-apenten, 2005).

14. Microcrystalline cellulose:
It is colloidal products based on co-processing
microcrystalline cellulose with sodium carboxymethyl
cellulose.
Uses: Salad dressings, bakery products, dairy
products, ice-cream and frozen desserts, cheese
spreads and processed meats.
The standard usage levels range from 0.4 to 3.0%.
In most food systems, microcrystalline cellulose is used
as part of an overall fat-mimetic system, which often
includes soluble hydrocolloid starch, fat flavours and

15. Methylcellulose gums :
Such as methylcellulose (MC) and hydroxy propyl methyl cellulose:
used for more than 40 years.
MC and HPMC helps entrain air in food stuffs to improve structure,
stabilize air or carbon dioxide bubbles to reduce volume loss and
enhance moisture retention.
Uses: fried foods, liquid foods, baked products, frozen dairy products
and low-fat whipped toppings.
The main benefit from using MC and HPMC in fried food products is
the reduction in fat uptake achievable during the frying step. This

16. Application of MC and HPMC
In fried foods: reduction in fat uptake, lower caloric value, improved
cooking economy, more moisture retention, juicier product and high yield.
They also improve adhesion, gloss, texture and viscosity.
In cake & doughnuts, oil reduction of 26 to 28% is achieved.
Freeze - thaw stability of frozen foods is improved.
In frozen dairy products, their film forming property, thickening capability,
and lubricity mimics the feel of fat (Kanawjia and Khurana, 2000; Akoh,
1998; Sachdeva, 2000).
MC are labelled either as “Methylcellulose” or E-461 and HPMC as
“Hydroxpropyl Methylcellulose” or E464 and are GRAS and used as food

17. Hydrocolloid gums
Gums are referred to as hydrophilic colloids or hydrocolloids
which are long chain, high-molecular weight polymers that
dissolve or disperse in water, and are considered non nutritive.
They may also be produced by the chemical modification of
polysaccharides or from microbial fermentation (Giese, 1996).
Used as bulking agents and emulsifiers.

20. Applications of hydrocolloid gums In Low-fat Foods
As a stabilizer in low-fat ice-creams, dressings, sauces and
mayonnaises.
In soft cheese type products to prevent syneresis.
In low-fat bakery products to give softness and moistness.
Used at 0.1 to 0.4% levels and give <1 Kcal/gm.

21. Polydextrose
Randomly-bonded polymer of glucose, sorbitol, and citric
or phosphoric acid
Available in liquid or powdered and acidic or neutralized
forms.
It is a low-calorie bulking agent which can replace all or
part of the sugars and some of the fats in foods.
Used as a humectants, texturizer, thickeners and
stabilizer.

23. Nutritional and Toxicological Aspects of
Polydextrose
Uses: Baking goods and baking mixes, chewing gum,
confections, frostings , salad dressing, frozen dairy
desserts and mixes, gelatins, puddings and fillings,
hard and soft candy, peanut spreads, fruit spreads,
sweet sauces, toppings and syrups .
The FDA regulation has recognized polydextrose as
carbohydrate.
If more than 15 gm of polydextrose is contained per
serving the food must be labelled with that information

24. Pectin:
Hydrocolloid consisting of partial methyl esters of
polygalacturonic acid.
Cell wall polysaccharides extracted from apple pomace,
citrus peel, sugar beet pulp, sunflowers heads.
The fat replacer is "pectin" or "fruit pectin" and in the U.S is
affirmed GRAS.
The E.U has adopted pectin as a food additive under the
designation of E440
Uses: mainly in sauces.

25. Fruit and fruit purees
Puree of banana, plums, pears, avocado and apples can
perform many of the functions of fat due to their pectin, fiber and
sugar content.
Fruit sugars provide additional solids and water-binding. Added
health benefits may include antioxidant activity.
Uses: These replacers may partially or completely
replace fat in cookies, muffins, cakes and other
bakery mixes.

26. Mechanism for Fat Replacement with
Carbohydrates

29. No single ingredient is commercially is
available to replace fat in all foods.
Conclusion:
Carbohydrate fat replacers usually have low
calorie density and provide gelling,
thickening, stabilizing, and other texture-
modifying properties.

30. THANK YOU