Food analogs

food analogs/substitutes/replacers

1. Food analogs Presented by Mamta Sahurkar Laxminarayan Institute of T echnology , Nagpur Guided by Dr.Sneha Karadbhajne Asst. prof(Food technology) Laxminarayan I nstitute of T echnology , Nagpur

2. Present scenario….. Taste has become a primary factor influencing the quality of life. Modernisation,sedentary lifestyle and acceptance of fast food cultures. lack of exercise- obstacle in healthy lifestyle. Health consciousness –a trend. E xcess weight _ principal and common factor associated with heart diseases,cancer,blood pressure etc. Food industry responded to increased public concern regarding fats and cholesterol by reducing more saturated fat sources from food supply Increase in consumers desire for fewer calories, food industry is motivated to develop and market low calorie foods. Food analogs: A manufactured food product designed to imitate a given food and frequently possessing characteristics equal or superior to that food.

3. Save money Change the nutritive value of food Improve performance of foods and compounds. Replace the foods that are restricted for health reasons Religious views. Health consciousness Objectives Meat analogs (Tofu, Quorn etc.) TVP from soybeans Artificial sweeteners (Saccharin, Aspartame etc.) Fat replacers(Olestra) Salt substitutes(KCl) Maltodextrin Gums Examples Provide benefits of low fat reduced calorie options Keep prices of other food products reasonable Provides more options for people with heart diseases, food allergies and diabetes Are not natural Manafacturing may be expensive Cannot replace all traditional food in diet. May tempt some people to avoid eating variety of foods PROs CONs

4. F at, sugar and salt analogues………

5. Knowing about fat….. lipids Oils and fats TAGs SFA PUFA MUFA Dietary fat Visible fat Invisible fat Isolated from oilseeds, animal tissues,fruits Meat,oilseeds,vegetables

6. Need for fat trimming….. Undesirable weight gain (Obesity). Risk of some type of cancers.eg:colon cancer Excess intake of saturated fat is associated with cholesterol Risk of cardiovascular diseases and blood pressure, atherosclerosis . Methods of reducing fat Fat reduction Cooking methods Boiling Toasting Roasting Baking Low fat food Fat replacers Fat soluble vitamins (A D E K) are stored in fat. Insulation and protection of organs. Concentrated energy source. Brain and retinal development. Source of essential fatty acids. Functions of fat

7. Fat replacers…..a combined name speaking of the following Fat substitutes are ingredients that have a chemical structure somewhat close to fats and have similar physicochemical properties. They replace triglycerides in cooking or in food. Fat mimetics are ingredients that have distinctly different chemical structures from that of fat. They are usually carbohydrate and/or protein based. They mimic organoleptic properties of triglycerides but cannot replace fat. Fat replacers are usually are: A)Lipid- based B)Protein based C)Carbohydrate based

8. Olestra(Olean) Composition : Sucrose polyesters of 6-8 fatty acids Energy density : non caloric(not absorbed) Developers : Procter & Gamble Co. (Cincinnati,Ohio) Structure of Olestra . Olestra is approved as a fat replacer by U.S FDA and is currently in use in the savory snacks, cheese puffs ,crackers, frying savory snacks. Properties Olestra is stable under ambient and high temperature storage conditions and has an acceptable flavor. The main advantage of olestra is that it has all characteristics of fat without adding calories. Mixture of hepta and octaesters of sucrose prepared by chemical transesterification or transesterification of sucrose with 6 to 8 long chain fatty acids isolated from edible fats and oils.

9. Caprenin Composition : Caprocaprylobehenic triacylglyceride Energy density : 5kcal/g Developers : Procter & Gamble Co. ( Cincinnati,Ohio) C8:0 C10:0 C22:0 Structure of Caprenin Manufactured from glycerol by esterification with Caprylic(C8:0), C apric(C10:0) and Behenic (C22:0) fatty acids. Behenic acid is partially absorbed ,Caprylic and Capric acid are more readily metabolized than any other longer chain fatty acids Functional property is similar to that of cocoa butter. It cannot be used for frying foods Applications: For candy and confectionary coatings Caprenin+ polydextrose:reduced calorie and reduced fat chocolate bars A slight increase in serum cholesterol is observed.

10. Composition :C2:0–C4:0, C18:0 fatty acids Energy density : 5kcal/g Developers :Nabisco Foods Group (Parsippany, N.J .)/Cultor Food Science, Inc . Salatrim /Benefat™ Salatrim (short and long acyl triglyceride molecule) is the generic name for a family of structured triglycerides comprised of a mixture containing at least one short chain fatty acid (primarily C2:0,C3:0 , or C4:0 fatty acids) and at least one long chain fatty acid ( predominantly C18:0 , stearic acid) randomly attached to the glycerol backbone . Prepared by chemical or enzymatic synthesis or random transesterification Applications: chocolate-flavored coatings, deposited chips , caramels and toffees, fillings and inclusions for confectionery and baked goods , peanut spreads. Salatrim , however, is not suitable for frying. The first Salatrim product, Benefat 1, was developed primarily to replace cocoa butter in confectionery applications.

11. Protein based fat replacers One of these mimetics, Simplesse®, is manufactured from whey protein concentrate by a patented micro particulation process. Provides 4kcal/g Developed by the NutraSweet Kelco Co. (a unit of MonsantoCo , San Diego, Calif.), Simplesse was affirmed as GRAS (21 CFR 184.1498 ) in 1990 for use in frozen dessert products and in 1994 for use in yogurt , cheese spreads, frozen desserts, cream cheese and sour cream. Simplesse is suitable for use in additional products that do not require frying, such as baked goods , dips, frostings, salad dressing, mayonnaise, margarine, sauces, and soups Simplesse®

12. Type of fat replacer Nutrient source Energy density Specific application Functional properties Guar Galactomannan extracted from leguminous seed Non caloric baked goods retain moisture, retard staling Xanthan Microbial polysaccharide produced by aerobic fermentation of Xantomonas campestris Non caloric baked goods retain moisture, retard staling Locust bean Extracted from seeds of the tree Ceratonia silique Non caloric baked goods retain moisture, retard staling Carrageenan Sulphated polysaccharides extracted from red seaweed Non caloric Salad dressings increase viscosity, provide mouthfeel, Gum arabic Dry exude from Accacia tree Non caloric Salad dressings increase viscosity, provide mouthfeel. Pectins Cell wall polysaccharides extracted from apple pomace,citrus peel etc Non caloric sauces Thicken, provide mouthfeel, texturize

13. microcrystalline cellulose Obtained by mechanical grinding from various plant sources Non caloric salad dressings frozen desserts contributes body, consistency and mouthfeel, stabilizes emulsions and foams, Powdered cellulose Obtained by chemical depolymerization from various plant source Non caloric frying Reducing the fat in fried batter coatings and fried cake donuts Methylcellulose Obtained by chemical derivatization from various plant sources Non caloric baked goods, frozen desserts impart creaminess, lubricity, air entrapment and moisture retention hydroxypropyl methyl cellulose Obtained by chemical derivatization from various plant sources Non caloric Sauces, dressings impart pouring and spooning qualities Cellulose

14. Products with fat replacers

15. Sugar substitute: Any substance that replaces sugar (sucrose) as a food item. A sugar substitute could be from a natural source or artificially derived. Artificial sweeteners are basically considered to be less caloric. Nutritive sweetners Nutritive sweeteners add calories Non nutritive sweetners provide sweetness without adding a calorie REASONS FOR USE

16. Acesulfame-K Sucralose Neotame Saccharin Aspartame Stevia

17. POLYOLS Also called “sugar alcohols” or sugar replacers, polyols may be classified as : Monosaccharide ­ derived (Sorbitol, Erythritol, Xylitol, Mannitol ) disaccharide­ derived (Maltitol, Isomalt, Lactitol), polysaccharide ­ derived (hydrogenated starch hydrolysates). They are carbohy­drates imparting a sweet sensation but are neither sugars nor alcohols. The U.S. Food and Drug Administration allows the use of the following caloric values for polyol sugar replacers:   Polyol (cal/g)   (cal/g) Sweetness relative to Sucrose (%)   Hydrogenated starch hydrolysates 3.0 25-50 Sorbitol 2.6 50-70 Xylitol 2.4 100 Maltitol 2.1 75 Isomalt 2.0 45-65 Lactitol 2.0 30-40 Mannitol 1.6 50-70 Erythritol 0.2 60-80

18. assists in the establishment of a stable fluid balance regulates the transport of nutrients and other molecules into and out of he cells. plays a role in the conduction of nerve impulses and in muscle contraction. sodium helps to maintain the acid ­ base balance in the body. E nhances flavour S uppresses bitterness. D etermines texture has a binding effect on proteins . regulation of water activity. used as an aid in fermentation and baking processes . Role of salt in food and human body

19. Loss of Palatability and Consumer Acceptance Texture and Other Quality Characteristics Preservation and Microbial Safety Other Functions of Sodium(flavor development, suppressing bitterness) Salt replacement/reduction strategies Concerns for Food Industry for Sodium Reduction

20. 1.Simply less salt Simplest solution for salt reduction 6 g intake limit set by W.H.O 2.Use finer salt Technologies developed to obtain small­ sized crystals with large exposed surface 3. Use of preservatives other than salt Use of Commercial preservatives other than salt eg. sodium benzoate 4.Use of herbs and spices Blend of herb and spice recommended for acceptable flavour 5.Other salts and salt blends Potassium chloride Potassium sulfate Magnesium sulfate Calcium carbonate Ammonium chloride Bitter aftertaste Sensitivity varies Use of masking agents ( L ­-lysine,Trehalose) Hyperkalemia Muscular weakness Kidney failure Other salts Drawbacks Health issues

21. Glutamates Monosodium or monopotassium glutamate (MSG) is the most common and most widely used taste enhancer in the world . Yeast extracts Yeast extracts are rich in glutamic acid, peptides, nucleotides, glutathione, vitamins, Minerals and other flavorings. The capacity of yeast extract to replace NaCl is fairly high (40 to 50 %). Hydrolysed vegetable protein (HVP) HVP (Hydrolysed vegetable protein) is obtained by means of a chemical or enzymatic process. HVP, which contains glutamate, has a slightly meaty aftertaste. It also has a flavor­ enhancing effect. Non-glutamates T he second group of flavour enhancers are those that do not contain glutamate. High in nucleotide concentration Eg: Inosinic acid, Guanylic acid Use of flavor enhancers

22. Alsosalt Alsosalt – a blend of potassium and the amino acid, L lysine – does not have a bitter aftertaste due to the patented production process. The product is marketed as a table salt and as a salt substitute for industry use. Heinz’s No Salt Added Ketchup now contains Alsosalt cannot be used in every food product. Pansalt Available both in the form of table salt and as an industrial salt Pansalt contains 56-­ 57% sodium chloride and 28% potassium chloride, its remaining ingredients being magnesium sulfate, lysine and iodine. It offers the potential to reduce sodium levels by between 40 and 45 %. Snacks , dairy products, hamburgers and bread Sub4salt Sub4Salt , from Jungbunzlauer of Switzerland Sodium reduction :25 to 50%. 1 gram of sodium chloride contains 0.4 gram of sodium, 1 gram of Sub4Salt contains 0.26 gram of NaCl. It does not have a bitter, metallic aftertaste .

23. SaltWise I ntroduced by Cargill in 2007. Replaces salt by 25 to 50% without flavour being sacrificed . U sed in :deep­ frozen products, soups, sauces, dressings, meat, chicken, salty snacks, etc. SaltPrint This salt substitute from Firmenich Inc (US ) Contains neither sodium nor potassium chloride . It is therefore strictly speaking not a salt replacer but an aid in masking the bitter aftertaste of potassium chloride. No percentages are given with regard to sodium reduction . Suprasel Suprasel from AkzoNobel is a blend of NaCl and KCl in varying proportions. The AkzoNobel maintains that the new mix allows for reductions in NaCl of up to 50%,

24. Salt, sugar and fat are the eternal ingredients of majority of food preparations and products . Replacing these ingredients has become a necessity today as they assist the development of CVD, obesity, Diabetes etc. Technologies for producing low salt , fat and sugar products that taste similar to their counterparts have multiplied but developing replacers that taste exactly like the ingredients they are intended to replace remained elusive and the consumption of salt sugar and fat remained increasing . No single technology or analogue is ideal for reduction these ingredients but efforts should be made to reduce them in diet, make the use of available replacers and adoption of healthy lifestyle to minimize the occurrences of diseases due to these crucial ingredients. CONCLUSION

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