d4 - 1 FST 100A: Food Chemistry FST 100A: Food Chemistry...

Info iconThis preview shows pages 1–5. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 1 FST 100A: Food Chemistry FST 100A: Food Chemistry FST 100A: Food Chemistry FST 100A: Food Chemistry Discussion Hour IV Prepared by Mecit Oztop Mecit Oztop Mecit Oztop Mecit Oztop Mecit Oztop Mecit Oztop Mecit Oztop Mecit Oztop Fat Replacers Structured Triglycerides 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 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 4 1.1 Carbohydrate-based fat mimetics Simulate the texture and mouth feel of fat and retain moisture in foods....
View Full Document

This note was uploaded on 11/03/2010 for the course FST 100A taught by Professor Dungan during the Fall '08 term at UC Davis.

Page1 / 10

d4 - 1 FST 100A: Food Chemistry FST 100A: Food Chemistry...

This preview shows document pages 1 - 5. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online