Food Chemistry: Fat Substitutes Flashcards

Questions and Answers

What is the function of fat?

Contributes to flavor, creaminess, appearance, palatability, texture, lubricity of foods, and increases the feeling of satiety during meals.

Fat is the most _________ source of energy in the diet, providing how many calories?

concentrated; providing 9 kcal/g compared to 4 kcal/g for proteins and carbohydrates.

What do substitutes or fat replacers do?

Provide the sensory and functional qualities normally provided by fat.

What is carrageenan used for?

As an emulsifier, stabilizer, and thickener, and now commonly used to replace fat in foods. Signup and view all the answers

Give an example of a fat substitute that is not absorbed by the body.

Olestra Signup and view all the answers

What are the two groups of fat substitutes?

Fat substitutes and fat mimetics. Signup and view all the answers

What is Salatrim (BenefatT)?

A fat substitute with 5 kcal/g Signup and view all the answers

What is Esterified Propoxylated Glycerol (EPG)?

A reduced-calorie fat replacer that may partially or fully replace fats and oils in various applications. Signup and view all the answers

What are protein-based fat substitutes made from?

Egg, milk, whey, soy, gelatin, and wheat gluten. Signup and view all the answers

Which is better for you: half cup of ice cream or 3 scoops of sorbet?

Half cup of ice cream Signup and view all the answers

Which is considered a good fat?

Monounsaturated fat Signup and view all the answers

Which is better for you: low fat Greek yogurt or 100 calorie Yoplait yogurt?

Low fat Greek yogurt Signup and view all the answers

What role do fat replacers play in healthy diets?

They allow for reduced-fat foods that maintain the taste and texture of high-fat foods without unnecessary calories. Signup and view all the answers

Study Notes

Function of Fat

Contributes to flavor through mouthfeel, taste, and aroma.
Enhances creaminess, palatability, texture, appearance, and satiety during meals.

Energy Contribution of Fat

Most concentrated source of energy in the diet.
Provides 9 kcal/g, compared to 4 kcal/g for proteins and carbohydrates.

Purpose of Fat Substitutes

Mimic sensory and functional qualities of fat in food items.

Carrageenan

Used since the 1960s as an emulsifier, stabilizer, and thickener.
Now commonly serves as a fat replacer along with guar gum.

Old Ingredients as Fat Substitutes

Polydextrose, initially approved as a moisture-binding agent in the 1980s, has been repurposed as a fat substitute.

Types of Fat Substitutes

Two main groups: fat substitutes and fat mimetics.

Fat-Based Substitutes

Macromolecules resembling triglycerides that can replace fat gram-for-gram.
Can possess properties similar to fat but remain unabsorbed by the body.

Notable Fat Substitute: Olestra

A non-absorbable, calorie-free ingredient made from sucrose and edible fats.
Approved for use in salty snacks but can interfere with the absorption of fat-soluble vitamins and drugs.

Salatrim (BenefatT)

Contains 5 kcal/g and partially absorbed in the digestive tract.
Used in applications like confections and baked goods.

Esterified Propoxylated Glycerol (EPG)

A reduced-calorie fat replacer compatible with various cooking methods.

Sorbestrin

Low-calorie, heat-stable liquid fat substitute with 1.5 calories per gram.
Suitable for a range of applications, including frying and dressings.

Olestra's Applications

Found in potato chips, crackers, and various fried and baked goods.

Fat Mimetics

Imitate sensory properties of triglycerides but cannot replace fat on a one-to-one basis.
Caloric value ranges from 0 to 4 kcal/g, and they can absorb water substantially.

Maltodextrins

Carbohydrate-based fat replacer with approximately 4 kcal/g.
Used for texture modification and bulking in many food products.

Inulin

A reduced-calorie fat and sugar replacer extracted from chicory root with 1-1.2 calories/gram.
Commonly used in dairy products and baked goods.

Nu-Trim

A beta-glucan-rich fat replacer derived from oats and barley.
Promotes reduced fat content while enhancing fiber.

Gums

Some types can cause digestive issues; caution is advised when consuming guar gum supplements.
Recognized by the FDA as risky when used as weight loss aids.

Oatrim

Mimics the mouthfeel of triglycerides and was developed by USDA.

Z-Trim

An insoluble fiber developed for blending with other substitutes, mainly for low-fat cooking applications.

Protein-Based Fat Substitutes

Derived from egg, milk, whey, soy, gelatin, and gluten.
Useful in products like cheese, yogurt, and frozen desserts.

Limitations of Protein-Based Substitutes

Not suitable for deep-frying.

Microparticulated Protein (Simplesse®)

A reduced-calorie ingredient with applications across various dairy and baked products.

Modified Whey Protein Concentrate (Dairy-Lo®)

Functional protein achieved through controlled thermal denaturation, mimicking fat properties.

Dietary Fat Reduction Insights

Reduced-fat products can help lower dietary fat intake, but may not significantly reduce calories due to added ingredients.

Healthy Diet Role of Fat Replacers

Enable reduced-fat versions of favorite foods, promoting healthier eating without sacrificing taste and texture.

Nutritional Comparisons

Whole foods often provide more satisfaction than low-fat or fat-free options, which may be high in sugars.

Importance of Healthy Fats

Monounsaturated and polyunsaturated fats can improve cholesterol levels and support overall health, aiding in hormone regulation and vitamin absorption.

Description

Explore essential concepts in food chemistry related to fat substitutes through these flashcards. Each card highlights key terms and their functions in food, focusing on the role of fat in flavor, texture, and energy content. Perfect for students and food science enthusiasts looking to deepen their understanding.