Synthetic Fat Substitutes

The mouth feeling of substances depends on their chemical composition and on the particle size. Protein particles with a diameter of more than 8 pm are experienced as sandy, those in the range of 3-8 pm as powdery, 0.1-3 pm as creamy, and less than 0.1 pm as watery. Therefore, by means of microparticulation of protein concentrates to particles of 0.1-3 pm, it is possible to achieve the melt-in-the-mouth feeling produced by fat globules. In this process, concentrates of ovalbumin. 

These substitutes are suitable for milk products (ice cream, desserts etc.) which are not strongly heated. In fact, 3 g of fat can be replaced by 3 g of swollen substitute (1 g of protein -F 2 g of water) or 27 kcal by 4kcal. 

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. 

Energetically inefficient fat substitutes can basically be made as follows  

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V. G. Gruzdev, I. K. Getmanskii, and V. G. Germashev, USSR Patent SU 340,686 to All-Union Scientific-Research and Design Institute of Synthetic Fat Substitutes (1972) From Otkrytiya, Izobret., Prom. Obraztsy, Tovarnye Znaki 49(18) 86 (1972). 

Glicksman (1991) organized fat substitutes into 10 general categories, viz., synthetic fat substitutes, synthetic emulsifiers, hydrocolloids, starch de-... 

The emulsifiers have essentially the same caloric value as fats. Thus, there is no advantage to use them as fat replacers. Lipid-based replacers (also referred to as synthetic fat substitutes) are non-caloric, but the majority of them are not approved for food use at this time (Tab. 5.5). Carbohydrate-based fat replacers include starches and their derivatives (Tab. 5.6) as well as non-starch hydrocolloids (Tab. 5.7). A selection of protein based and mixed-blend replacers is given in Tab. 5.8 and 5.9, respectively. 

Table 5.5 Examples of lipid-based fat replacers (synthetic fat substitutes) [54, 56]...

Absorption efficiency, to the extent reflected by plasma /8C levels, has been shown to be affected by several factors. jSC absorption has been shown to be facilitated by coconsumption of fat and/or a meal (Dimitrov et al., 1988 Prince and Frisoli, 1993). Rock and Swendseid (1992) reported lower plasma /3C levels in subjects consuming 12 g of citrus pectin with 25 mg of /3C compared to subjects receiving the same /SC dose without pectin. Recently, Weststrate and van het Hof (1995) reported a reduction in plasma /3C and lycopene concentrations in healthy subjects after consumption of a relatively high dose (12.4 g/day) and a lower dose (3 g/day) of sucrose polyester, a synthetic fat substitute, relative to controls. 

On the first cold day of a year in the 1930 s — if you lived in the motorized Germany envisioned by Dr. ter Meer — you would drive your new Volkswagen down to the petrol station to have it serviced for the winter. The little car bounces, and if you are the average German you think the bouncing comes less from the cobblestone street than from the tires, for tires are of the synthetics that for one reason or another seem makeshift. "Rubber is rubber," you mutter and that thought provokes a chain of consumer complaints about the new "substitutes" like the synthetic fats you have to eat instead of butter. 

Sucrose Esters. Sucrose esters have industrial interest in the area of surfactants, " bleaching boosters, cosmetics, and fat substitutes. Synthetically prepared octa-fatty acid esters of sucrose have similar properties as the normal triglycerides, yet are not degraded by Upases, which entailed their marketing as noncaloric fat substitutes—after being approved by the U.S. Food and Drug Administration under the name Olestra or Clean . ... 

The U.S. diet, as well as diets of many industrialized nations, is rich in calories contributed by oils and fats. Technological innovations are, therefore, directed toward finding low- or no-calorie substitutes that will perform like normal oils and fats and that do not affect the aesthetic or health values of food products (83-85). The manufacturers of many of these synthetic fats must still establish that the substitutes are fit for human consumption. Even sucrose polyesters, which have been shown to be safe for food use and have been granted FDA approval for certain foods, still have not gained significant use in food products because of certain side effects. Other attempts to improve on the nutritional significance of salad and cooking oils have been made (86, 87). 

Olestra is a zero-calorie commercial fat substitute with the look and feel of natural fats. It Is a synthetic compound whose structure involves a novel combination of natural components. The core of olestra Is derived from sucrose, ordinary table sugar. Six to eight of the hydroxyl groups on the sucrose framework have long-chain carboxylic acids (fatty acids) appended to them by ester linkages. These fatty acids are from Cs to C22 in length. In the industrial synthesis of olestra, these fatty acids derive from... 

Other indigestible synthetic compounds as well as naturally occurring lipids, such as mineral oils, have been suggested as potential fat substitutes (Council for Agricultural Science and Technology, 1991 ... 

The physiological calorific value of TGs depends on the fatty acid composition. In the case of TGs with fatty acids of medium chain length (6-10 C atoms), the calorific value decreases from 9 to 7kcal/g and in the case of asymmetric TGs, e. g., a combination of 2 0, 3 0 or 4 0 with 18 0, it decreases to 5kcal/g. These special TGs, which are available only synthetically, are classified as fat substitutes (cf. 8.16). 

A code of principles accepted by 71 countries has been developed for consumer protection and fair practice in the trade of milk and milk products. Mainly the precise usage of the term milk and terms for different milk products is ensured. Confusion arising from the substitution of milk and milk products with nonmilk fats and/or nonmilk proteins is thus avoided. The use of misleading names and information for products that are not milk products is prohibited. Essentially, any product that resembles a dairy product is an imitation or substitute (synthetic) product. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Considerable efforts have also been made toward the development of novel compounds with superior antioxidant properties. Some attempts were also made to introduce new synthetic polymeric compounds which are non-absorbable and non-toxic. These are generally hydroxyaromatic polymers with various alkyl and alkoxyl substitutions. Such compounds are usually very large molecules and their absorption from the intestinal tract is practically nil. In addition to their reportedly high antioxidant activity, they are non-volatile under deep-fat frying conditions, which result in nearly quantitative carry-through to the fried items, but they have not yet received FDA approval. 

Use Substitute for acetaldehyde rubber accelerators rubber antioxidants synthetic organic chemicals dyestuff intermediates solvent for fats, oils, waxes, gums, resins leather solvent mixture for cellulose derivatives sedative (hypnotic). 

Based on the production processes of leather, this chapter will discuss the chemical tests which allow identification of leather from its synthetic substitutes and analyses of tanning materials. Some tests of important leather properties, such as pH, fat, chrome and ash content will also be described. The azo dye tests will be illustrated here since many countries have already adopted mandatory regulations... 

Another agent used for the modulation of intestinal absorption of lipids is sucrose polyester (SPE), a synthetic lipid which is not hydrolyzed by pancreatic lipase and hence is nonabsorbable. By providing a persistent lipophilic phase in the intestine, SPE reduces the absorption of lipophilic substances such as cholesterol. Mild decreases in low-density lipoprotein cholesterol levels were reported in hypercholes-terolemic subjects. Recently, the substitution of dietary fat with SPE in obese hypercholesterolemic patients produced a reduction in calories as well as low-density lipoprotein cholesterol levels. These and other studies on SPE have been reviewed recently. ... 

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