Fat replacer

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

The deleterious effect of some fat substitutes has been demonstrated in cake frosting (27) the result is an unacceptable frosting, filled with air bubbles. In another example, some low fat cheeses are quite acceptable when cold, but when heated result in a product texture that changes to a sticky, gummy mass. Attempts to replace fat must be viewed as a total systems approach (28,29). It is likely that no one material will replace fats in food rather, replacement will consist of mixtures with each ingredient addressing one or more of the roles played by fats in food. 

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. 

Pszczola, D.F... Oat-Brau-Rascd Ingicdicnt Blend Replaces Fat in Ground Reef and Pork. Sausage." Food Technology, 60 (Nuvember 1991). 

C (mPa.sec) Functionality in foods Fat replacement Fat replacement Sugar replacement... 

Milk replacer fat emulsion. One important application of lecithin in animal feeds is as an emulsifier (314). As an example, milk replacer fat is emulsified to improve product wetting and dispersion upon mixing, to help minimize fat separation (i.e., emulsion stability), and to significantly reduce fat particle size, allowing improved fat digestibility. As an emulsifier in milk replacers, lecithin is used at 3-12% of the added fat. The type of lecithin used is affected by factors such as fat type, protein type, and the presence of stabilizers. 

Dextrins can replace all or some of the fat in such products as in salad dressings, puddings, spreads, frozen desserts, and dairy foods. They provide 4 kcal/g of food. Most dextrins are derived from tapioca. A typical example is N-oil, marketed by National Starch and Chemical Corp. (Bridgewater, New Jersey), which can partially or totally replace fat or oil in foods, giving the illusion of a high-fat content. 

Many types of fat replacers have been developed with the goal of replacing fat in food products. These materials have generally been classihed as fat substitutes and fat mimetics. 

Due to their high caloric value, there is an increasing tendency to replace fats and oils with components that are not calorific but can impart the same technological and sensory functionalities. 

Carbohydrates as fake fats Two kinds of carbohydrates—starches and cellulose—are being used to replace fats in foods. From the structures of these molecules in the chapter, you might wonder how starch and cellulose molecules can mimic fat s properties. When a starch is mixed with water, it forms gels that have the texture and bulk of fat. The gels can replace the fat in some foods, but they can t be used for frying. 

Usually, carbohydrates contribute only four Calories per gram as opposed to the nine Calories per gram that come from fats. But cellulose, a carbohydrate in the cell walls of plants, contributes no Calories at all because the body is not able to metabolize it. Avicel is a form of natural cellulose that, when mixed with water, produces a texture similar to fat. It can replace fats in frozen desserts and bakery products. 

It is very difficult to replace fat in food due to the very important function it plays in the human body. Fat is a concentrated energy source, a vitamin source and medium, in addition to providing structural functions. Fat mimetics must meet high requirements. These products must have fat-like properties such as flavor and sfruc-ture, but low energy, small cholesterol contents, and the ability to substitute 90% of the fat from a diet. 

Kalanithi, N. and Ong, A.S.H. (1986) Engkabang (Illipe), an important source of cocoa butter replacer fat, presented at Malaysian Chemical Congress, Kuala Lumpur. 

From com starch, e. g., non-sweet oligosaccharides (maltodextrins, DE5) which dissolve completely in hot water are obtained. When this solution is cooled, a gel is formed which has the texture of edible oil. It can partially replace fat, e. g., in margarine, allowing a 35% reduction of the energy content. 

A more recent advance has been the development of compounds that will replace fat more or less completely while retaining the texture and flavour of traditional fatty foods. Two such compounds are Simplesse, which is a modified protein used in low-fat spreads but is not suitable for cooking, and Olestra (also known as Olean), which is a fatty acid ester of sucrose (and hence chemically related to fats section 4.3.1) but is not absorbed. It is stable to cooking and can be used to prepare fat-free potato crisps etc. 

For those who continue chemistry studies beyond freshman level, it is not surprising that VSEPR-type concepts play no significant role in more advanced quantum mechanical theories of organic or inorganic molecular structure. Judicious replacement of VSEPR concepts with equivalent Bent s rehybridization concepts (e.g., replacing fat by more s-like, and skinny by more p-like ) could significantly improve the accuracy of current freshman-level pedagogy. 

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