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d4 - FST 100A Food Chemistry Discussion Hour IV Prepared by...

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1 FST 100A: Food Chemistry Discussion Hour IV Prepared by Mecit Oztop Mecit Fat Replacers Structured Triglycerides
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2 Where does fat come from ? Meat, poultry and fish 30% Grain products 25% Milk and milk products 18% Fats and Oils 11% Vegetables 9% Other 7% Reference: U.S. Department of Agriculture, U.S. Department of Health and Human Services. "Nutrition and Your Health: Dietary Guidelines for Americans," Fifth edition, Home and Garden Bulletin No 232, 1990. Why reduce fat ? 9 calories per gram Fat consumption among Americans – 34 % of total caloric intake – 30 % or less of total calories should be derived from fat – No more than 10 percent from saturated fat High intake of total dietary fat Obesity Some types of cancer Gallbladder disease
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3 Many Reduced-Fat Products Possible with Fat Replacers Fat Replacers The type of fat replacer(s) depends complex and diverse properties of fat are being duplicated • Flavor • Palatability • Creaminess Lubricating action Heat transfer Slide to know Types of Fat Replacers Fat Mimetics : Other macro nutrients – CHOs, Proteins – Replace the bulk, body and mouth feel of fats Low Calorie Fats : Triglycerides that are chemically altered to become less energy dense – Provide fewer than 9 Kcal/g Fat Substitutes : Fat based – Have the properties of fats and oils but are not absorbed or metabolized by the body
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4 1.1 Carbohydrate-based fat mimetics Simulate the texture and mouth feel of fat and retain moisture in foods. Modified food starches, maltodextrins and dextrins absorb water to form gels that mimic the texture and mouth feel of fat. Polydextrose (Fiber) glucose, sorbitol, 1 % citric acid) bulking agent to replace volume lost when fat is removed from a food.
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