脂肪和脂肪替代物

Genetic solutions

Reduce Oxidation


High oleic soybean oil Oddyssey 2000- lightly hydrogenated high oleic canola oil (low level of trans) High oleic low lineoleic canola – cross breeding
Medium chain triglycerides Mono and Di-glycerides (acylglycerols Caprenin Salatrim — "Benefat"
Caprenin (late 1990’s)


Triglyceride containing: Behenic (22:0) Capric (10:0) Caprylic (8:0) Used in the failed "new" Snickers Derailed by surprise increase in LDL

Not sweet Multiple functionality.
Gums



Sodium alginate Propyleneglycol alginate Xanthan gum Guar or Locust bean gum Pectin Carrageenan Agar Carboxymethyl cellulose Beta glucan



Good thermal stability Good oxidative stability Good flavor Acceptable shelf life Acceptable cost
Baked goods

Provide important textural properties, related to melting and crystalline properties- provide properties not duplicated in fat free varieties

Hydrogenating causes the formation of trans acids Increased saturated fat increase potential cholestrol problems
Possible solutions

Blends of high oleic oils and solid fats Interesterification
Dietary Recommendations
Not more than 30% of calories as fat/oil Saturated fats should make up less that 10% of calories Monosaturated fats should make up 1020% of calories from fat ^^^^^^^^^^^^^^^^^^^^^^^^^
Fat and Oils can provide high levels of functionality based on its composition!
Purposes of fats and oils in fabricated foods




Plasticizer Mouthfeel Lubricant during mastication (gives sensation of moistness) Appearance Carrier for flavors and flavor release agents Carrier for Fat Soluble Vitamins/ Carotenoids/Essential Fatty acids Satisfy hunger Heat Transfer
Fat and oil preferences in food

Fats (desire lipid to be solid entering the mouth)

Meat and milk fats Coconut “oil” – highly saturated Partially hydrogenated oils Hydrogenated oils

Assist in “rise” Give flakiness Tenderness Strength Cell structure
Whipped Toppings

Solid fats (coconut, hydrogenated, milk fat)



Give firmness to body Provides expected mouth feel Controls flavor release
Native oils

Soybean (linoenic group)

Low saturates – used for fryingm, salad dressings, margarine and baked goods Shortenings, frying, salad dressings and margarine Hardening agent in plastic shortening Frying salad dressings, cooking oils, margarine, snack foods and baked goods

degree of saturation Molecular weight Position of fatty acid in triglyceride
The Dilema for Solid Fats

“There are two ways to get body – hydrogenization and or increase saturated fat content
Proteins

Simplesse (particulated whey protein) Whey or whey/egg blends Other "microparticulated" proteins Protein gels Gelatin
Modified fats

Carbohydrates


Microcrystalline cellulose Starch Modified*** (most common) Physical Chemical (acid thinned) Maltodextrins Polydexstrose (random condensation polymer of glucose,residual carbonyl groups may be reduced to alcholol)

ADA.1998.Position of the American Dietetic Association: Fat Replacers. J. Amer. Dietetics Assoc. 98(4):463-8
Water



Cheap Label friendly Usually free from regulatory constraints Doesn’t effect calories from fat Often used with fat mimetics to give smoother body(proteins/carbohydrates) Can shorten shelf-life Supplemented with high water binding ingredients (Low DE maltodextrin, polydextrose, emulsifiers with high HLB) May require preservatives

The challenge is to meet these recommendations and still produce products that meet consumers wants

Fried Foods

Heat transfer medium and become a part of the food, must have:


Use saturates that have less effect on cholesterol provides a random distribution without forming trans acids High cost For high value applications- confectionary fats

Oils(desire lipid to be liquid in the mouth)


Soy Cottonseed Olive etc
All functional aspects of fats/oils dependent on degree of saturation


Affect Melting point, crystallization, hardness Melting point influenced by:
Water

Cheap Label friendly Usually free from regulatory constraints Doesn’t effect calories from fat