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Substituting Fats in Foods

Substituting Fats in Foods. Jeff Colburn. Why would you do such a thing???. Not considered healthy (public perception) Increases cholesterol How about cost? Harvard Health, 2018. Fat Benefits. Energy and Essential fatty acids liposoluble vitamins (A,D,E, and K) Satiety

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Substituting Fats in Foods

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  1. Substituting Fats in Foods Jeff Colburn

  2. Why would you do such a thing??? • Not considered healthy (public perception) • Increases cholesterol • How about cost? Harvard Health, 2018

  3. Fat Benefits • Energy and Essential fatty acids • liposoluble vitamins (A,D,E, and K) • Satiety • body temperature constant So what do we shoot for? What is healthy? Ospina-E et. al. 2012

  4. Quality Fat in Foods Defining a quality fat is not the simplest thing to do Ospina-E et. al., 2012

  5. Substitutions  Fat Replacers (Akoh, 1998) • Come in many forms and structurally may be considered fats, proteins, or carbohydrates • Two categories to focus on • Fat Mimetics • Fat Substitutes

  6. Fat Mimetics • Mimic physical and organoleptic triglycerides • Not capable of replacing fat 1:1 • Problems • Caramelization and denaturalization at high temps • Lacking lipid flavor Numerous combinations have been put together

  7. Fat Substitutes • Macromolecules, physically and chemically resemble triglycerides (can be substituted at 1:1) • Classified as liquid or plastics • Liquids equivalent to use of soft fats • Plastics similar to hard fats Ospina-E et al. 2012

  8. Processes For Creation • Fat mimetics are carbohydrates and proteins • Require hydration in order to serve as a fat replacer • Fat substitutes come from conventional fatty acid bases, chemically or physically modified • Plastics are created through chemical or enzymatic alteration (partial hydrogenation, interesterification) Ospina-E et al. 2012

  9. How Do They Add Up? • Art form combined with chemistry • Combinations of lower animal derived fat content with fat replacers • Traditional objective measures do not equal success (Consumer perception/sensory evaluation is king) • No one combination is a cure all Ospina-E et al. 2012

  10. References • Harvard Health Publishing (2018). The Truth About Fats: The Good, The Bad, and the In-between. Retrieved from https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good • Ospina J., Sierra A., Ochoa, O., Perez-Alvarez J., and Fernandez-Lopez J. (2012). Substitution of Saturated Fat in Processed Meat Products: A Review. Critical Reviews in Food Science and Nutrition, v. 52, 113-122.

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