Substitutes for Fat

In the presence of sodium or calcium hydroxide, esterification of stearic acid with lactic acid gives a mixture of stearyl lactylates (Na or Ca salt), the main conqtonent being stearyl-2-lactylate  

The free acid acts as a w/o emulsifier and the salts as o/w emulsifiers. The HLB-value of the sodium salt is 8-9, and that of the calcium salt, 6-7. The-sodium salt is used to stabilize an o/w emulsion which is subjected to repeated cycles of freezing and thawing. 

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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. 

Sensory quality can be defined as texture, flavour (taste), aroma and visual aspect. The sensory properties of milk are highly influenced by its fat content (Phillips et al., 1995a). As a result, research has examined the effects of various food additives on sensory quality when used as a substitute for fat in milk (Philips et al., 1995b). Frpst et al. (2001) showed that a combination of thickener, whitener and cream aroma in 0.1% fat milk was successful in mimicking the sensory quality of 1.3% fat milk. With the interest in the production of milk enriched with cis-9, trans-l 1 CLAs, owing to their relevance to human health (Tricon et al., 2004), recent research has examined the effects of CLA on the sensory quality of dairy products and found that it is possible to produce CLA-enriched dairy products with acceptable sensory characteristics (Jones et al., 2005). 

Function Calorie-free substitute for fats and oils. 

Petroleum jelly a translucent, yellowish to amber or white, hydrocarbon substance (m.p. 38-54°C) having almost no odor or taste derived from petroleum and used principally in medicine and pharmacy as a protective dressing and as a substitute for fats in ointments and cosmetics also used in many types of polishes and in lubricating greases, rust preventives, and modeling clay obtained by dewaxing heavy lubricating-oil stocks. 

A possibly different type of reserve protein which should be mentioned in this connection, is that which is retained together with water and electrolyte, when carbohydrate is isocalorically substituted for fat in the diet at any level, the protein intake being unchan. This phenomenon was first clearly demonstrated by Hellesen (144) and was subsequently studied by Cathcart and his pupils (12). The reverse process, loss of fluid, electiol3Tte and labile protein reserve, occurs when fat is substituted for carbohydrate. The phenomenon is clearly seen in the classical experiments of Atchl, Loeb et al. (145) on withdrawal of insulin from diabetic patients. From the start of insulin withdrawal, as fat combustion replaced that of carbohydrate, there occurred an increased loss of fluid, eledrolyte and nitrogen in the urine. 

Very little is known about a possible role of carbohydrates in these diseases only a few general remarks can be made that may be important. Excess carbohydrates are converted into fat, which in turn is deposited in the tissues. The fatty acids produced in this way are of the saturated type, or may have one double bond. Quantitatively the most important are palmitic, stearic, and oleic acid. The higher unsaturated fatty acids cannot be produced from sugars. Laurent (1958) recently reported a very marked elevation of plasma triglyceride when carbohydrate is substituted for fat in the diet, but no effect on the cholesterol level was seen, indicating an acceleration of lipogenesis. 

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). 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

The actual mechanism or process involved in the operation of smelling is not exactly known. The most important investigation in this direction is that of Backmann. He observed that in order that a substance may be odorous it must be sufficiently soluble in both water and in the lipoid fats of the nose cells. The odours of the saturated aliphatic alcohols first increase as the molecular weight increases and then decrease. The lower alcohols are comparatively odourless because of their low degree of solubility in the lipoid fats, while on the other hand the highest members are odourless because of their insolubility in water. The intermediate alcohols which are soluble in both fats and water have powerful odours. Backmann used olive oil in his experiments as a substitute for the lipoid fats. 

Amide hydrolysis is common in biological chemistry. Just as the hydrolysis of esters is the initial step in the digestion of dietary fats, the hydrolysis of amides is the initial step in the digestion of dietary proteins. The reaction is catalyzed by protease enzymes and occurs by a mechanism almost identical to that we just saw for fat hydrolysis. That is, an initial nucleophilic acyl substitution of an alcohol group in the enzyme on an amide linkage in the protein gives an acyl enzyme intermediate that then undergoes hydrolysis. 

Ester sulfonates will become more and more interesting in the future because the raw materials for their preparation are fatty acid esters which can be prepared from oils and fats, and thus from renewable resources. They can be used as possible substitutes for surfactants based on petrochemicals. 

The layers between bubbles can be as thin as one molecule thick. Some systems, usually those involving eggs, are fairly robust. Others can easily be caused to collapse. Some years ago purified lactalbumin was offered as a substitute for egg albumin. The purified lactalbumin would foam up when whisked but the foam would collapse if more than a trace of fat was present. While there might be food systems where this would be acceptable it is not generally acceptable as a general replacement for egg albumen. 

When attempts were first made to substitute vegetable fats for animal fats the limited supply of hard vegetable fats, e.g. coconut, was a... 

Vegetable fats are mainly used in bakery products as a substitute for milk fat. This is particularly so in the EU where the CAP increases the price of milk fat. Because vegetable fats can be blended hydrogenated and interesterified it is possible to produce a vegetable fat with almost any desired range of properties. In general, the fats that are used as a substitute to milk fat are not an attempt to match the composition of milk fat but are designed to provide the best blend of properties for the product. 

All liposphere formulations prepared remained stable during the 3-month period of the study, and no phase separation or appearance of aggregates were observed. The difference between polymeric lipospheres and the standard liposphere formulations is the composition of the internal core of the particles. Standard lipospheres, such as those previously described, consist of a solid hydrophobic fat core composed of neutral fats like tristearin, whereas, in the polymeric lipospheres, biodegradable polymers such as polylactide or polycaprolactone were substituted for the triglycerides. Both types of lipospheres are thought to be stabilized by one layer of phospholipid molecules embedded in their surface. 

Chin-chin is crisp, slightly sweet, golden brown knots of pastry. These deep fat fried cakes are made in different shapes and styles. Chin-chin is often flavored with vanilla extract, nutmeg, caraway seed, orange or lemon rind. The African panel preferred the chin-chin with no substitution for all characteristics except appearance. The non-African panel preferred chin-chin without any substitutions for all characteristics. The soybean flour was the most desirable substitution at 30% of the all purpose flour. 

Uses Solvent for naphthalene, waxes, fats, oils, resins, rubbers motor fuel and lubricants cleaning machinery substitute for turpentine shoe-creams stain remover. 

C. Lead can substitute for calcium in the bone crystal lattice, resulting in bone brittleness. Bone may become a reservoir for other substances as well. Several drugs, such as chlorpromazine, may accumulate in the eye. Drugs with extremely high Upid-water partition coefficients tend to accumulate in fat, while basic amines tend to accumulate in the lungs. Many agents bind avidly to albumin in the blood. 

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