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Questions and Answers
What is the function of fat?
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?
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?
What do substitutes or fat replacers do?
Provide the sensory and functional qualities normally provided by fat.
What is carrageenan used for?
What is carrageenan used for?
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Give an example of a fat substitute that is not absorbed by the body.
Give an example of a fat substitute that is not absorbed by the body.
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What are the two groups of fat substitutes?
What are the two groups of fat substitutes?
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What is Salatrim (BenefatT)?
What is Salatrim (BenefatT)?
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What is Esterified Propoxylated Glycerol (EPG)?
What is Esterified Propoxylated Glycerol (EPG)?
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What are protein-based fat substitutes made from?
What are protein-based fat substitutes made from?
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Which is better for you: half cup of ice cream or 3 scoops of sorbet?
Which is better for you: half cup of ice cream or 3 scoops of sorbet?
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Which is considered a good fat?
Which is considered a good fat?
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Which is better for you: low fat Greek yogurt or 100 calorie Yoplait yogurt?
Which is better for you: low fat Greek yogurt or 100 calorie Yoplait yogurt?
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What role do fat replacers play in healthy diets?
What role do fat replacers play in healthy diets?
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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.
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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.
