Snack density

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Soy, and Other Legume Proteins Two quite different product types have been constructed by extrusion, high-density flaked structures for meat analogues, and lower density and crispy products for high-protein snacks. The latter uses conditions similar to that of starch-based cereal extrusion to obtain low bulk density in the expanded product the former uses a higher water content in the extruder barrel and lower exit temperatures to obtain a dense material with open pores or even flaked structmes. For these two types of processes, molecular changes in the extruder barrel are not dissimilar. Post-die structuring of the extrudates determines final product properties. 

Whether for meals or snacks, food and beverage intake should have a goal of getting the maximum nutrient density per serving, preferably from whole foods. This is why I focus on superfruits. By definition, they are super because of their high contents of nutrients essential for health ... 

The liver is responsible for synthesis of cholesterol, high-density lipoproteins, and very-low-density lipoproteins. The enzymes lipoprotein lipase and lecithin-cholesterol acyltransferase also are synthesized in this organ. Increased serum triglyceride and FFA concentrations are encountered in patients with hepatic failure, primarily due to the increased lipolysis. The significant insulin resistance that can be seen in cirrhosis causes a shift to lipids as a fuel source. Whereas only 35% of total calories are derived from fat in normal patients after an overnight fast, this can increase to 75% in patients with cirrhosis. Incorporation of late evening snacks in patients with liver cirrhosis may correct abnormal substrate metabolism, increase carbohydrate, and decrease fat oxidation rates. ... 

Figure 7 represents the plot of cumulative % recovery of total fats as a function of net volume of extraction fluid at supercritical conditions in the extraction region. The 100% value for these experiments was based upon Soxhlet extraction of the fried snack foods in independent studies. Each data point in Figure 7 is the mean of at least three replicates. Several things are apparent upon studying the results presented in the graph of Figure 7. Three different temperatures were chosen at the same pressure (380 bar). Thus the density decreased as the temperature was increased. The curve representing 80°C yielded the optimum results.

Extmsion cooking is used to manufacture from cereals a wide range of products including breakfast cereals, snack foods and pet foods. In these products, texture and density are key quality requirements that are controlled by the processing conditions summarized by the term degree of cook. Conventionally, control is attempted by measurement of inputs such as the moisture content, screw speed, barrel temperature and so forth on the basis that the relationship between these and the product quality is understood. However, a more direct means of control is highly desirable. 

This snack supplies about (mg) thiamin 0 3, riboflavin 0-4, nicotinic acid equivalents 8, retinol equivalents (Vitamin A) 0-46, Vitamin D 0-4, Vitamin C 9, Iron 2-8. Energy Density = 2 4cal/g. 

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