Fat replacers.ppt

alternate fats

2. FAT
SUBSTITUTES

3. Introduction
Since the late 1980s, fat-free and
reduced-fat foods–widely available
Not all new products survive the
competitive marketplace--thousands of
new reduced-fat and fat-free products
introduced each year
The result of consumer demand
A response to public health concerns
and initiatives
In 1990, Healthy People 2000 asked
food manufacturers to double the
availability of reduced-fat food products
by the year 2000, a goal that was easily
met

4. Despite fat's bad reputation-very important nutrient
Dietary fat plays many critical roles in the body, such
as providing
essential fatty acids,
fat-soluble vitamins, and
energy
serves structural functions in hormonesand in cells
a key factor in how foods taste
absorbs the essence of spices and flavors --allows
people to experience their full aroma
Not only carry flavor--also determines whether a
cookie crunches or a muffin

5. Since the 1970s, nutritionscientists researched the effects of
dieton chronicdiseases
Eating a diet lower in fat, saturated fat, and cholesterol--
help prevent or delay the development of some serious
illnesses, such as certain cancers and heart disease
Most government health agencies and professional health
organizations encourage people five years old and older;
eat a diet with ‹ 30 percent of total caloriesfrom fat, and
‹ 10 percent of that from saturated fat
Consumers are concerned about nutrition
But taste is the key driver behind food selection for most
people
Many consumers still think that less fat means less taste

6. Fat substitutes are ingredients that mimic one or more of the roles of fat in
a food
Fat substitute substance used to replace dietary fat in the manufacture of
foods
Provide the sensory and functional qualities normally provided by fat.
For example,
fat provides moistness in baked goods
texture in ice cream, and
crispiness in potato chips
fat --so many diverse functions in foods--impossible to replace it with a
single compound or process
The ingredients depend--how a food product will be eaten or prepared.
Not all fat-substitute ingredients --stable when heated, so the type of fat
substitute used in a fat-free salad dressing may not work well in a muffin
mix

7. Categories of Fat Substitutes
Fat substitutes can be divided
into 3 categories;
Sugar-based fat substitutes
Protein-based fat substitutes
Fat-based fat substitutes

8. e.g. dextrins, maltodextrins, modified food
starches, cellulose and various gums.
The ancestors of fat substitutes, which entered
the market in 1960s
Still the most widely used
Able to replace fat's bulkiness and moistness,
Unable to replace fat's cooking qualities
While 1 gram of fat yields 9 kcal, these sugar-
based substitutes only yield 1-4 kcal per gram

10. Cannot be broken down by the body for absorption
Passes through the GI unaltered
Provides no calories
Produces the mouthfeelof real fat
Can withstand high heat
Concerns have been raised on its possible side effects
and its interaction with other nutrient absorption
As it cannot be digested, can cause abdominal cramps
and diarrhea
Inhibits fat-soluble vitamins (VitA, D, E and K) and
carotenoids

11. Carbohydrate-based Protein-based Fat-based
Cellulose Microparticulated
protein
Caprenin
Dextrins Modified whey protein
concentrate
Salatrim
Fiber Emulsifiers (mono-and
diglycerides)
Gums Sucrose polyester
(olestra)
Inulin
Maltodextrins
Oatrim
Polydextrose
Polyols
Starch/modified food
starch
Z-Trim

12. MicroparticulatedProtein
 Reduced-calorie (1-2 calorie/gram) ingredient made
from whey protein or milk and egg protein.
 Digested as a protein.
 Many applications, including: dairy products (e.g.,
ice cream, butter, sour cream, cheese, yogurt), salad
dressing, margarine-and mayonnaise-type products,
as well as baked goods, coffee creamer, soups and
sauces.

13. Modified Whey Protein Concentrate
 Controlled thermal denaturationresults in a
functional protein with fat-like properties. Applications
include: milk/dairy products (cheese, yogurt, sour
cream, ice cream), baked goods, frostings, as well as
salad dressing and mayonnaise-type products.
Other
One example is a reduced-calorie fat substitute
based on egg white and milk proteins.
 Similar to microparticulatedprotein but made by a
different process.
 Another example is a reduced-calorie fat replacer
derived from a corn protein.
 Some blends of protein and carbohydrate can be
used in frozen desserts and baked goods

14. CelluloseVariousforms are used
 One is a non-caloric purified form of cellulose
ground to microparticleswhich, when dispersed, form
a network of particles with mouthfeeland flow
properties similar to fat
 Cellulose can replace some or all of the fat in dairy-
type products, sauces, frozen desserts and salad
dressings
DextrinsFour calorie/gram fat replacers which can
replace all or some of the fat in a variety of products
 Food sources for dextrinsinclude tapioca
 Applications include salad dressings, puddings,
spreads, dairy-type products and frozen desserts

15. Fiber
Fiber can provide structural integrity, volume, moisture holding
capacity, adhesiveness and shelf stability in reduced-fat products.
Applications include baked goods, meats, spreads and extruded
products.
Gums
Also called hydrophilic colloids or hydrocolloids. Examples
include guar gum, gum arabic, locust bean gum, xanthangum,
carrageenanand pectin. Virtually non-caloric; provide thickening,
sometimes gelling effect; can promote creamy texture. Used in
reduced-calorie, fat-free salad dressings and to reduce fat content
in other formulated foods, including desserts and processed
meats.
Inulin
Reduced-calorie (1 to 1.2 calorie/gram) fat and sugar replacer,
fiber and bulking agent extracted from chicory root. Used in
yogurt, cheese, frozen desserts, baked goods, icings, fillings,
whipped cream, dairy products, fiber supplements and processed
meats.

16. Maltodextrins
Four calorie/gram gel or powder derived from carbohydrate
sources such as corn, potato, wheat and tapioca. Used as fat
replacer, texture modifier or bulking agent. Applications include
baked goods, dairy products, salad dressings, spreads, sauces,
frostings, fillings, processed meat, frozen desserts, extruded
products and beverages.
Nu-Trim
A beta-glucanrich fat replacer made from oat and barley using an
extraction process that removes coarse fiber components. The
resulting product can be used in foods and beverages such as baked
goods, milk, cheese and ice cream, yielding products that are both
reduced fat and high in beta-glucan. (The soluble fiber beta-glucan
has been cited as the primary component in oats and barley
responsible for beneficial reduction in cardiovascular risk factors.)
Oatrim
A water-soluble form of enzyme treated oat flour containing beta-
glucansoluble fiber and used as a fat replacer, bodying and
texturizingingredient. Reduced calorie (1-4 calories/gram) as used
in baked goods, fillings and frostings, frozen desserts, dairy
beverages, cheese, salad dressings, processed meats and confections

17. Polydextrose
Reduced-calorie (one calorie/gram) fat replacer and bulking
agent. Water-soluble polymer of dextrose containing minor
amounts of sorbitoland citric acid. Approved for use in a variety
of products including baked goods, chewing gums, confections,
salad dressings, frozen dairy desserts, gelatins and puddings.
Polyols
A group of sweeteners that provide the bulk of sugar, without as
many calories as sugar (1.6 to 3.0 calories per gram, depending on
the polyol). Due to their plasticizing and humectantproperties,
polyolsalso may be used to replace the bulk of fat in reduced-fat
and fat-free products.
Starch and Modified Food Starch
Reduced-calorie (1-4 calories/gram as used) fat replacers, bodying
agents, texture modifiers. Can be derived from potato, corn, oat,
rice, wheat or tapioca starches. Can be used together with
emulsifiers, proteins, gums and other modified food starches.
Applications include processed meats, salad dressings, baked
goods, fillings and frostings, sauces, condiments, frozen desserts
and dairy products.

19. Emulsifiers
Examples include vegetable oil mono-and diglycerideemulsifiers
which can, with water, replace all or part of the shortening content
in cake mixes, cookies, icings, and numerous vegetable dairy
products. Same caloric value as fat (nine calories/gram) but less is
used, resulting in fat and calorie reduction. Sucrose fatty acid
esters also can be used for emulsification in products such as those
listed above. Additionally, emulsion systems using soybean oil or
milk fat can significantly reduce fat and calories by replacing fat
on a one-to-one basis.
Salatrim
Short and long-chain acid triglyceride molecules. A five calorie-
per-gram family of fats that can be adapted for use in confections,
baked goods, dairy and other applications.

20. Lipid (Fat/Oil) Analogs
EsterifiedPropoxylatedGlycerol (EPG)
Reduced-calorie fat replacer. May partially or fully replace fats
and oils in all typical consumer and commercial applications,
including formulated products, baking and frying
Olestra
Calorie-free ingredient made from sucrose and edible fats and oils.
Not metabolized and unabsorbed by the body. Approved by the
FDA for use in replacing the fat used to make salty snacks and
crackers. Stable under high heat food applications such as frying.
Has the potential for numerous other food applications
Sorbestrin
Low-calorie, heat stable, liquid fat substitute composed of fatty
acid esters of sorbitoland sorbitolanhydrides. Has approximately
1.5 calories per gram and is suitable for use in all vegetable oil
applications including fried foods, salad dressing, mayonnaise
and baked goods

21. A true fat substitute is a substance that physically and
chemically resembles triglycerides
and can theoretically replace the fat in foods on a
one-to-one, gram-for-gram basis
These are generally referred as lipid-based
substitutes
Fat mimetics, on the other hand, are substances that
can imitate the organolepticor physical properties
of triglycerides, but cannot usually replace fat on a
1:1 basis
Fat mimeticsare commonly called protein-or
carbohydrate-based substitutes

22. CopmleteReplacement:
Some fat replacers are used as "fat substitutes" or
"fat analogs" and replace fat in a food
Partial Replacement:
Others are used as "fat mimetics" to partially
replace fat and impart the sensory qualities of
fat (taste and feel in the mouth).

23. Many fat substitutes are simply old
ingredients used in new ways;
For example, the Food and Drug
Administration (FDA) approved
Polydextrosefor use as a moisture-binding
agent in the early 1980s, but more recently it
has been used as a fat substitute
Carrageenanhas been used since the early
1960s as an emulsifier, stabilizer, and thickener,
but is now commonly used to replace fat in
foods, as is guar gum, which has been used as a
thickener for nearly a hundred years.

24.  Some fat substitutes are newer to the food
supply, though they are made from familiar
ingredients
For example, microparticulatedproteinis
made from milk, egg, or whey protein
Other fat substitutes are new ingredients
made from combinations of basic molecules.

25. food additives;
 In some cases, the FDA has approved fat-
reduction ingredients as food additives.
To be approved, food additives are tested
extensively to assess their safety and level of
use among different population groups.
Examplesof fat substitutes approved as food
additives include carrageenan, olestra, and
polydextrose

26. Generally Recognized As Safe" (GRAS);
 In other instances, fat-reduction ingredients
are "generally recognized as safe" (GRAS)
 GRAS ingredients are made from common
food components and are considered by
experts to be safe
 For example, many spices and flavoring
agents, such as sugar and salt, are GRAS
ingredients. Examples of GRAS fat substitutes
include guar gum and maltodextrin

27. Composition and Uses:
 Fat substitutesare designed to mimic one or more of the roles
of fat in foods
 The calorie density of fat substitutes varies from virtuallynone
to 9 calories per gram
 Some fat substitutes can achievethe functional qualities of fat
with a smaller amount of thesubstitute even though the amount of
fat and calories per gramin the substitute is identical to
conventional fat
 The specific fat substituteused in a food product may be the
result of its functional properties,but federal regulation also may
restrict the foods in whichspecific fat substitutes may be used.
For example, olestra canbe used in savory snack foods such as
chips but cannot be usedto replace fat in most other food
products.

28. The currently available fat-basedsubstitutes are
chemically modified to affect absorption orto achieve
the physical properties of fat with a reduced amountof
fat
 Olestra is a fat-based substitute comprised of
sucroseesterified with 6 to 8 long-chain fatty acids. As
such, olestracannot be absorbed because it is not
hydrolyzed by pancreaticlipase.
 Other fat-based substitutes contain short-and long-
chainfatty acids as mono-, di-or tri-glycerides to
achieve the propertiesof traditional fats with reduced
quantities

29. Labelling:
The labels on fat-modified products must adhere to the
NutritionLabeling and Education Act criteria for the
use of fat-andcalorie-related terms.
The Food and Drug Administration requiresthat the
labels on foods containing fat substitutes, eg, salatrim,
list the analytical fat amount on the nutrition fats label
witha footnote indicating the amount that is
bioavailable.
Products labeled fat freeand low fatmust contain <0.5
and3 g of fat per serving, respectively.
Reducedor less fatmaybe used on the labels of
products that contain 25% less fatthan regular (full-fat)
products.

30. The fat labeling claims donot provide any indication of
the caloric content of the fooditem. However, products
containing one third fewer caloriesor one half the fat of
the reference food may be labeled aslight.
If 50% of calories in a food are derived from fat, thefat
content of the reduced-fatversion must be reduced by
50%.
The terms calorie freeand low calorieonly can be used on
productswith <5 and 40 calories per serving,
respectively, and reducedor fewer caloriesonly can be
used on products that have 25%of the calories in the
regular product.

31. Regular
lunch
Calories Fat (g)Lunch with fat
substitutes
Calories Fat (g)
2 slices bread130 2 2 slices bread130 2
1 oz. cheese105 9 1 oz. reduced-fat
cheese
75 4
1 tbsp.
mayonnaise
100 11 1 tbsp. low-fat
mayonnaise
25 1
banana 105 0 banana 105 0
2 cookies 140 6 2 reduced-fat
cookies
120 3
Total: 760 45 Total: 495 10

32. The carbohydrate-based or protein-based fat
substitutes, whichseem to have little or no effect on
digestion, absorption, ormetabolism of other nutrients.
Fat-based substitutes derivedfrom modifying length or
number of fatty acids also seem tohave no effect. These
substitutes include caprenin and salatrim,as well as
mono-and di-glycerides.
Within the fat-based group, the olestra, which may
affect nutritional status byits effects on absorption of
fat-soluble nutrients. In thegastrointestinal tract, fat-
soluble nutrients can partiallypartition into olestra and
be excreted

33. Factors that affectthe level of partitioning
include (1) the degree of fat solubility(the more
fat soluble the nutrient, the more it will be
partitioned into olestra), (2) the relative
amount of olestra to nutrient(partitioning
increases as the amount of olestra per measure
of nutrient increases), and (3) the timing of
olestra and nutrientconsumption (partitioning
can occur when olestra and the fat-soluble
nutrients are in the gut at the same time)
The affected nutrients include phytosterol and
carotenoids, with reduced absorption rates of
<10% and 6%to 10%, respectively

34. use of fat-modified products could help
childrenreach dietary recommendations, but
concomitant reductions intotal energy and
vitamin E intake may occur
may facilitate reduction of the proportion of
calories derivedfrom fat, but the effects on total
energy intake and body weightare less certain
may notbe effective in lowering body weight if
other strategies forweight control are not
implemented

35. June 15,1990, issue of The Medical Letter, a professional publication
on drugs and therapeutics--no clinical studies have shown that
use of either Simplesse or Trailblazer leads to weight reduction or
decreases blood lipid (fat) concentrations
Moreover, some nutritionists are concerned that people who eat
products made with fat substitutes will feel freer to eat more of
other high-fat foods, rationalizing that they are "saving" on those
made with substitutes.
Another possibility experts anticipate is that people will eat more
fat-free double-dip ice cream cones, leaving less room for the more
nutritious foods they need
A more basic, as yet unanswered, question is whether nonfat
foods will satisfy as well as the traditional foods they replace and,
therefore, whether they will really help people reduce fat
consumption.

36. Some of the questions to be considered are:
If the materials are absorbed in the body even
in very small amounts are they toxic?
If they are not absorbed, how do they affect
gastrointestinal functions? For example, could
they interfere with the absorption of nutrients
or drugs?
Are the substitutes suitable for general use or
only for subpopulations of the general public?

37. In the nutshell individuals who consume a diet that is reducedin
fat and calories and includes use of fat-modified productshave a
better overall nutrient profile than do individuals whodo not use
any fat-modified products
The recent increase inthe availability of fat substitutes in the
market raises questionsabout the cumulative impact of using fat
substitutes in multiplefood products and the potential interaction
with medicationsand food ingredients
Within the context of a healthy dietarypattern, fat substitutes,
when used judiciously, may providesome flexibility in dietary
planning, although additional researchis needed to fully
determine the longer-term health effects

38. 1. Krauss RM, Eckel RH, Howard B, et al. American Heart Association’s
Dietary Guidelines: revision 2000: a statement for healthcare professionals
from the Nutrition Committee of the American Heart Association.
Circulation. 2000; 102: 2284–2299
2. US Department of Agriculture and Department of Health and Human
Services. Dietary Guidelines for Americans, 2000 5th ed. Home and
Garden Bulletin Number 232. Available at:
http://www.nal.usda.gov/fnic/dga. Accessed May 16, 2002
3. McDowell MA, Briefel RR, Alaimo K, et al. Energy and macronutrient
intake of persons age 2 months and over in the United States: Third
National Health and Nutrition Examination Survey—Phase 1988–1991.
Hyattsville, Md: National Center for Health Statistics; 1994. Vital and
Health Statistics publication 255
4. Kennedy ET, Bowman SA, Powell R. Dietary-fat intake in the US
population. J Am Coll Nutr. 1999; 18: 207–212
5. Calorie Control Council. Fat replacers: food ingredients for healthy
eating. Available at: http://www.caloriecontrol.org/fatreprint.html.
Accessed June 27, 2000