2008_Fat__Sugar_Substitues_ - Fat, Sugar, and Salt...

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Unformatted text preview: Fat, Sugar, and Salt Substitutes Fat Substitutes Ingredients used to replace conventional fats or oils Reduce caloric density Simulate typical texture, mouthfeel properties of fats, oils Simulate thickness (viscosity) of oil-in-water emulsions A. Carbohydrate-based fat substitutes Polysaccharide hydrocolloids: Gums, seaweed CHOs : xanthan gum, carrageenan, alginate Maltodextrins : hydrolysis products of starches Cellulose derivatives: cellulose gum Generally not suitable for frying operations Uses: salad dressings, imitation dairy products, etc. Low fat ice cream 2 % fat (conventional ice cream ~ 12 %) fat 1. Sucrose polyesters Olestra, Olean Sucrose with fatty acids linked via ester bonds : B. Synthetic fats and oils 5-8 fatty acids per sucrose molecule Consistency: clear, colorless liquid or semi-solid, depending on fatty acids used Sucrose polyesters (cont) Unique features: Not digested fatty acids not hydrolyzed sucrase-resistant Not absorbed result: non-caloric oil Functional characteristics: Heat stable at frying oil temps Non-oxidizable (does not use polyunsaturated FA) Uses: Baked, fried savory snack foods Side effects: Rarely causes mild diarrhea in some individuals at very high intakes May reduce absorption of some fat-soluble vitamins SPEs are fortified with these vitamins 2. Structured Triglycerides Synthetic triglycerides with unusual fatty acid composition * short and long chain fatty acids within same triglyceride...
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This note was uploaded on 03/11/2010 for the course NS 3450 at Cornell University (Engineering School).

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2008_Fat__Sugar_Substitues_ - Fat, Sugar, and Salt...

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