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WINSEM2019_20_BIT1026_TH_VL2019205001818_Reference_Material_III_13_Mar_2020_Fat_Substitutes_39.pptx.pptx
- 2. a food • A fat same substitute is functions, stability, physical, product with the and chemical characteristics as regular fat, with fewer Calories per gram than fat. • They are utilized in the production of low fat and low calorie foods.
- 3. Background • Fat is present in most foods. It provides a unique texture, flavor, and aroma to the food it is found in. • While fat is essential to life, it can be detrimental to health when consumed in excess of physiological requirements. • High fat diets increase risk of heart disease, weight gain, and some cancers.
- 4. • High blood cholesterol is more prevalent in those that consume diets high in saturated fats, and it increases risk for coronary heart disease in those individuals. • The use of fat substitutes in food products allows for maintenance of the food’s original quality characteristics without the associated risks of fat consumption. • In the absence of energy-dense fat molecules, products utilizing fat substitutes are generally lower in calories than their full-fat counterparts. Background
- 5. Categories of fat substitutes based on composition https://en.wikipedia.org/wiki/Fat_substitute
- 6. • Cellulose is an organic compound with the formula (C6H10O5)n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β(1→4) linked D-glucose units. • C cell ellulose is an important structural component of the primary wall of green plants, many forms of algae and the oomycetes. biofilms. • Some species of bacteria secrete it to form • Cellulose is the most abundant organic polymer on Earth. • The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%. Cellulose https://en.wikipedia.org/wiki/Cellulose#/media/File:Cellulose_Sessel.svg https://en.wikipedia.org/wiki/Cellulose
- 7. Cellulose • Cellulose is mainly used to produce paperboard and paper. • Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. • Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton. • Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. • In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation. https://en.wikipedia.org/wiki/Cellulose
- 9. Stellar • • • The new product, called Stellar, is made through a "controlled acid treatment" of corn starch, which yields a dry, crystalline powder. When mixed with water through a special process, Stellar takes on a look, texture, feel and comparable taste of fat that resembles vegetable shortening [could be used in margarines, salad dressings] baked goods and cheese and other dairy products] up to 75 percent of the fat can be replaced in margarine bread spreads, while up to 96 percent of the fat can be replaced in baked goods. https://www.joc.com/staley-introduces-fat-substitute-made-modified-corn-starch_19910611.html
- 10. • In some salad dressings, Stellar can replace up to 100 percent of the fat. • one gram of Stellar in its creme form contains one calorie, compared with one gram of fat, which has nine calories. • Stellar is 85 percent a complex carbohydrate. The other 15 percent includes "a little bit" of protein, salt, moisture and less than 0.5 percent of fat. • Stellar is completely metabolized and absorbed by the human body, which reportedly has not been the case with other fat substitutes. https://www.joc.com/staley-introduces-fat-substitute-made-modified-corn-starch_19910611.html Stellar
- 14. Pectin • Pectin is a naturally occurring substance (a polysaccharide) found in berries, apples and other fruit. • When heated together with sugar, it causes a thickening that is characteristic of jams and jellies. http://www.pickyourown.org/pectin.htm
- 15. Chemistry of the Gel • "high-ester pectins at soluble solids content above 60% and a pH-value between 2.8 and 3.6, hydrogen-bonds and hydrophobic interactions bind the individual pectin chains together. • These bonds form as water is bound by sugar and forces pectin strands to stick together. • These form a 3-dimensional molecular net that creates the macromolecular gel. • The gelling-mechanism is called a low-water-activity gel or sugar- acid-pectin gel. http://www.pickyourown.org/pectin.htm
- 16. • In low-ester pectins, ionic bridges are formed between calcium and carboxylic acid of the galacturonic acid. • This is idealized in the so-called egg box-model . • Low-ester pectins need calcium to form a gel, but can do so at lower soluble solids and higher pH- values than high-ester pectins." Chemistry of the Gel http://www.pickyourown.org/pectin.htm
- 17. SIMPLESSE - Microparticulated Whey Protein Concentrate • SIMPLESSEprovides emulsion and foam stabilization, heat and pH stability, texture, creaminess and smoothness in a wide range of full-fat and low-fat applications. • Due to the consistency and size of the microparticles, SIMPLESSE behaves similarly to emulsified oil droplets in terms of mouthfeel and light scattering. • This characteristic allows SIMPLESSE to be used in low sugar/low calorie drinks, as well as low fat and full fat drinks, to add mouthfeel, creaminess and opacity. • SIMPLESSE, being a dairy ingredient and containing 53% protein, can be used to support a whey protein label claim, and adds a pleasant dairy note to beverages.
- 19. Caprenin • Caprenin is a fat substitute designed for lowering the caloric content of food. • Structurally, it resembles normal food fat, being made up of glycerol and fatty acids (behenic, capric, and caprylic acids). • Caprenin contains about 4 kcal per gram, or about half the energy in traditional fats and oils. • Caloric reduction results, in part, from incomplete absorption of the unusual fatty acids. • Caprenin was launched by Procter & Gamble as a cocoa butter replacement, but it proved difficult to use and appeared to increase serum cholesterol slightly, resulting in its withdrawal from the market in the mid-'90s. • It is used as a reduced-calorie substitute in soft candies and confectionery coatings.