Fat replacers

Fatigue testing Fat intake Fadiquoring Fat metabolism Fat replacers Fats... 

Carbohydrates. The materials offered for fat replacement are either carbohydrate or protein and protein-like compounds (29). Table 3 fists carbohydrate fat-sparing agents. Another fisting is available (34) which includes materials offered on the European market. New compounds appear at such a rate that it is difficult to keep a current compilation proceedings from an aimual meeting are published (48). 

Each member of the N-Lite Series (National Starch) is aimed at a specific role ia fat replacemeat, ie, N-Lite L for soups and sandwich spreads N-Lite LP for use ia dressiags and dips. N-Lite LP is an iastant modified food starch which yields a very oily texture and is stable to heat, acid, and shear N-Oil is a tapioca dextria suggested for fat-like mouthfeel and the N-Elate and N-Oil Series are propriety mixtures of starches and other fat replacers. 

Plant Gums. There are a large number of plant gums that find appUcation as fat replacers (Table 4) (see Gums, industrial). Many are dried plant exudates. A good review of plant gums exists, giving sources, uses, and an extensive Ust of references (50). There is also a weU-known text avaUable... 

A wide variety of plant exudates have been used ia foods and medicines for centuries, including acacia, karaya, and ghatti. Plant gums derived from seeds iaclude arabic, guar, locust bean, tamatind, and tara. AH play a role ia fat replacement either singly or ia mixtures. 

Theie aie only a few fat replacement products based on protein. LITA is a com protein—polysaccharide compound the role of the polysaccharide is to stabilize the protein (zein). The final product is 87% protein and 5% polysaccharide. The mixture, spray dried after processing, claims to look like cream on rehydration. It is low in viscosity, flavor, and lubricity, and is stable to mild heating. The protein particle size is 0.3—3 p.m (55). 

The health-conscious trend toward development of fat replacements (see Eat replacers), reduced salt and MSG intake, and use of artificial sweeteners (qv) to reduce caloric intake has influenced the increase in spice usage. AH of these trends requite spices to compensate for flavor loss or to overcome a perceived or actual difference in flavor. 

In addition to surfactant properties, emulsifiers are sometimes used to enhance the fat-replacer properties of hydrocoUoid systems. Off-flavors and legal restrictions limit use in this appHcation to a level below 0.5% of the finished product (41). 

Fat Replacers. Eat has a ubiquitous presence in food and provides unique flavor, mouthfeel, and functional effects. At 9 kcal/g (38 kj/g), fat can be a principal source of dietary calories, and excessive consumption has been correlated with the incidence of chronic disease and morbidity. Health officials have strongly urged consumers to reduce fat intake to no more than 30% of daily calories. Therefore, a demand for low fat versions of high fat foods has developed. Eat replacers (qv) are the ingredients that make these foods possible. 

Two classes of fat replacers exist mimetics, which are compounds that help replace the mouthfeel of fats but caimot substitute for fat on a weight for weight basis and substitutes, compounds having physical and thermal properties similar to those of fat, that can theoretically replace fat in all appHcations (46). Because fats play a complex role in so many food appHcations, one fat replacer is often not a satisfactory substitute. Thus a systems approach to fat replacement, which reHes on a combination of emulsifiers, gums, and thickeners, is often used. 

Ingredient Additions and Substitutions. Processed meat products have the greatest opportunity for fat reduction for modification because their composition can be altered by reformulation with a fat replacement (see Fat replacers). 

Another likely commercial starch is that from amaranth seed, an expanding crop for food use, particularly its flour. Amaranth starch granules (1—3 micrometers dia) have potential for numerous food appHcations, one of which is as a fat replacer because of their small size and especially after minor surface hydrolysis with a-amylase or glucoamylase to produce a fluffy surface (see Fat replacers). 

A recent trend in the baking industry is to produce bakery foods with either no or reduced fat, to achieve perceived nutritional benefits (25). The functions of fat are achieved, to a degree, with materials such as maltodextrins and modified starches in combination with gums and emulsifiers (see Fat replacers). 

Specifically prepared low DE starch products in the maltodextrin class, especially those from tapioca and potato starches, mimic a fatty mouthfeel and are used as fat replacers and/or sparers (see Eat replacers). 

Fat Replacers. The reduction of fat in substitute dairy products results in an increase in water and a stress on the food system both in respect to body and texture, and to flavor. There is no universal fat replacer, but microparticulated proteins having particle sizes <10 fim and/or starch derivatives, and gums have been used as fat replacers. 

Whey proteins that have been heat precipitated under very high shear have a particle size between 1 and 3 micrometers, and give the impression of fat in some products. These microparticulated whey proteins are being used as fat replacers in frozen desserts and processed cheese substitutes. 

Carrageenan A Fat Replacement in Ground Beef. Recently, Egbert et al (43) reported on the use of carrageenan, a hydrocolloid isolated from seaweed, as a fat replacement in ground beef. This low-fat product has been adopted by the... 

Cancer-risk-diet relationship, 262 Canonical correlation analysis, 104 Capsaicin, 15-16 N-(Carboxymethyl)chitosan, preservation of meat flavor, 73 Carrageenan, fat replacement in ground beef, 73-75 Carry-over, description, 57 Carry-through, description, 57 Carvone, headspace analysis, 24,25/ L-Carvone, chemicals resulting in anosmias, 211... 

---