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1. Substituting Fats in Food

   Jecori Johnson
2. The role of fats in foods Fats are hard to be replaced because they give us energy and improves our overall health. Texture The physical state of the lipid and nature of the food matrix determines the texture of foods. Appearance Color via light scattering and light absorption and blooms Flavor Influences the mouth-feel and the perceived aroma Shelf life
3. Why substitute fats? Consumers want to consume less calories because weight is linked to a higher risk of many health issues like cardiovascular disease, high blood pressure and certain types of cancer. The problem is that consumers still want the same sensory properties that fats give (just without the calories). “The perfect fat substitute could be cooked and fried, would taste like real fat, and be digestible. Yet therein lies a paradox: Any food that can be digested must carry calories into the body, but anything that can't be digested is liable to cause intestinal discomfort as the body tries to expel it”
4. Substituting Fat Fat replacers are used when fat is either partially or completely omitted from food, the properties are altered, and another component or ingredient is necessary to replace it. Fat substitutes-substances provide identical physical and sensory properties to fats, but without the calories Fat mimetics- substances that do not possess full functional equivalency to fats Carbohydrate Fat Mimetics Polyols Protein Fat Mimetics Gelatin
5. Reduced-Calorie Synthetic Triacylglycerol Fat Subsitutes Triacylglycerides have unique structural features that does not yield the full caloric value when consumed by humans. Synthesized utilizing hydrogenation, directed esterification or interesterification. Medium Chain Triglycerides provide about 8.3 kcal/g vs. 9 kcal/g like regular fats. Incorporation of long and short chain triglycerides are also another method to reduce the caloric value. Caprenin provides about 5 kcal/g and is used in candy bars. It is made from caprylic acid, C6, capric acid, C10 and C22behenic acid, Developed by Procter and Gamble Salatrim (short and long acyltriglyceride molecule) was developed by Nabisco Foods Group and is a mixture of stearic acid and acetic, propionic and butyric acids.
6. Synthetic fat replacers Have both fat mimetic or fat substitute properties. Contain triacylglycerol-like structural and functional groups Resistant to enzymatic hydrolysis Undigested in gut Examples: Polydextrose Sucrose Polyester Olestra Chemical structure of polydextrose.
7. Olestra Olestra is a sucrose polyester that is a member of a family of carbohydrate fatty acid polyesters that are lipophilic, non-digestible, non-absorbable fat like molecules with physical and chemical properties of conventional fats. Developed by Procter and Gamble A sucrose polymer that is used for fat substitution will have a high degree of esterification. Approved in the US for limited use in 1996. The FDA found that Olestra is stable, has no absorption, not genotoxic, not teratogenic, no association with carcinogenicity, there was diarrhea, and loose stools so warning should be on labeling. There was also a recognition of possible loss of vitamins.
8. Review of cocoa butter alternative fats for use in chocolate. In this article, the authors investigated the compositional data of vegetables fats to substitute cocoa butter in chocolate. Because cocoa butter is the only continuous phase in chocolate, it is responsible for the dispersion of all other constituents and for the physical behavior of chocolate. The 2-oleyl glycerides found in palmitic and stearic acid occur substantially in cocoa butter and are responsible for providing the crystallization and melting profiles found in chocolate. “The substitution of cocoa butter in chocolate is crucial in several respects: the melting behavior has to be very similar to cocoa butter in order to achieve the same ‘mouth feeling’ and the addition should not alter the crystallization and melting profile.
9. Cocoa butter composition The composition of cocoa butter was the key identification method of choosing a suitable replacement for cocoa butter: Sterols and other unsaponifiables Tocopherol Fatty acids Palmitic acid Stearic acid Oleic acid Triglycerides POP, POS, SOS
10. Cocoa butter: Alternative Fats for chocolate In this article three types of cocoa butter alternatives were described: Cocoa butter equivalents(CBE)- non-lauric plant fats, which are similar in their physical and chemical properties to cocoa butter and mixable with every amount without altering the properties of cocoa butter. Cocoa butter replacer(CBR)-non-lauric fats with a distribution of fatty acid similar to cocoa butter, but a completely different structure of the triglycerides Cocoa butter substitutes(CBS)-lauric plant fats that are chemically totally different to cocoa butter, with some physical similarities; suitable for 100% substitution only. The principle fats investigated were: Palm oil, palm mid-fractions and related products, illipe fat, shea butter, sal fat, kokum butter, and mixtures of vegetable fats. These were chosen because of the close chemical properties related to cocoa butter
11. Conclusion No fat occurs naturally that can replace cocoa butter in chocolate. By fingerprinting the composition of chocolate, a product can be synthesized using a mixture of different vegetable fats. The fat replacer must be identified using the fat that it will be replacing in terms and composition and functional properties. Several successful cocoa butter substitutes were created by mixing vegetable fats but the chemical composition was not revealed.
12. References Akoh, C. (1996). New Developments in Low Calorie Fats and Oil Substitutes. Journal of Food Lipids , 223-232. Damodaran, S., Parkin, K. L., & Fennema, O. R. Fennema's Food Chemistry (4th ed.). Boca Raton, Fl: Taylor and Francis Group. Glausiusz, J. (2001, March 01). The Chemistry of Fat Substitutes. Retrieved 2014, from Discover Magazine: http://discovermagazine.com/2001/mar/featchemistry Lipp, M., & Anklam, E. (1998). Review of cocoa butter and alternative fats for use in chocolate-Part A. Compositional data. Food Chemistry , 73-97.
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