Fats and oils are recognized for their nutritional, functional and organoleptic properties:
how so?
(a) nutritional: essential fatty acids, biomolecule precursors and energy
(b) functional: carriers of lipid soluble vitamins [A,D,E,K] and flavor compounds; heat transfer in foods; and processing method (frying) (c) organoleptic: flavor, mouth feel and improved palatability [pleasurable taste] of foods
Health Canada recommendation of 20-35% of calories (19 years of age and older) from lipid
Food Consumption Figures (2014)
canada vs. us
USA: about 525kg/yr ~41 kg of lipid
- For Canada: - 420kg/yr (27kg of lipid)
- Sucrose Esters
other name for it
what were they trying to discover in stead?
which company discovered it
when was it discovered
heat stable?
how much did they suggest be replaced?
in what?
Olestra/Olean®) were looking for emulsifiers- 4 or more esters were not absorbed. Next the company tested it vigorously to ensure FDA approves it. Found it caused no cancer, no mutagenicity, caratagenicity, found one problem: loose stool (based upon genetics and amount consumed) but they were only looking to replace 35%
- discovered in 1968 (Proctor & Gamble), patent in 1971, approved for food use in 1983 patent expired in 1989 (Colestra, Nutrifat, Finesse, Prolestra [SPE + protein])
- can vary hydrophilic-lipophilic balance (HLB) of the molecule through the lipid used to form the ester linkages [# of esters formed + fatty acid chain length]
- heat stable (baking, deep fat frying [320-375 oF/160-190 oC])
- major finding: ,4 ester function (completelu absorbed by
humans) ; . Ester functions (almost completely non-absorbed as it is
not hydrolysed by pancreatic lipases -> steric effect?)
huge lag periode between when food is discovered than when it is approved for use
- provides the “taste, texture , and mouthfeel of conventional lipids”
- P & G petitioned the FDA in 1987 requesting: “approval of the use of olestra to replace up to 35% of the lipid in shortenings and cooking oils used in the home, and up to 75% of that used in the foodservice industry for deep-fat frying and in the commercial production of fried snack foods (e.g. potato chips) and extruded snacks”
- > goal : 35% reduction in calories from lipids/general population
- P & G also “suggested partial or complete replacement of lipids in frozen desserts, table spreads, salad dressings and cheese
toxicity of sucrose ester
limitations
benefits?
- 25-years of feeding studies (rats, hamsters, monkeys, dogs, human volunteers) at levels of 1.5 & 9% (of the total diet): no adverse effects with respect to growth, no reproductive disorders, no cmta (>150 scientific studies)
- impaired fat soluble vitamin (ad,e,k) and carotenoid (e.g. beta carotene) absorption: at levels >20 g/day [risk]
- intestional dysfunction: loose stools, diarrhea anal leakage [risk]
Benefits
- reduced calories /weightloss, reduction in LDL levels (14-17% @ 25 g/day consumption ), more rapid (up to 8x) removal of hydrophobic/lipid soluble toxicants (e.g. PCBs)
when did gras status established for sucrose esters
adi fat replacer
adi emulsifier
Sucrose Esters
Regulatory Status
- GRAS status (USA and Canada) applied for (1987) denied - approved for use as a fat replacer in USA, EU + OTHERS (1996): ADI of 50-70g/day -> labelling: “olestra may cause abdominal cramping and loose stools. Olestra inhibits the absorption of some vitamins and other nutrients” - approved for use as an emulsifier in Canada (1998) with an ADI of 2.5 mg/kg bwt (FAO/WHO ADI: 10mg/kg bwt)
Simplesse®
where was it developed when? who owened what is it? stability? calorie reduction where is it found
originally developed in the late 1970’s at Labbatt’s (London, ON) and was then licensed (1988) to The NutraSweet Company (owned by Monsanto)
- produced from milk and/or egg protein by vigorous blending/ shearing (microparticulation) and controlled heating to produce spheroidal small particles Typically less than 3 microm; the particles are so small that the tongue perceived tham as a creamy fluid; typically 50 billion particles per 3 ml
- calorie reduction:1g of simplesse +2g of water replaces 3g of lipid-> 4 calories vs. 27 calories -> 85% reduction
- because this material is a protein it is not stable under high temperatures processing ||(baked goods, canning, frying) -> restricted food use
- approved food uses: ice cream (Simple Pleasures), yoghurt, sour cream, cheese spreads, salad dressings, mayonnaise, margarine and chip dips-> minimally processed foods
Simplesse
Regulatory Status & Toxicity
approved where? when?
limitations ?
- approved for limited food usage in 1990 (USA)/has GRAS status; Canada 1992(not GRASS) dairy products
- because this material is made from egg/milk proteins it is considered natural and has been the subject of very few toxicity studies
- milk/egg protein allergenic reaction problem required clear labelling and the product (packaging/ingredient list, restaurants/food services)
3. Salatrim (benefat) who developed it? and for what? what is it? how much less absorbed than normal lipids calory reduction
regulatory status
where is it gras
- developed by Nabisco for cocoa butter replacement
- short and long acyl triglyceride (triacylglycerol) molecule; structured triacylglycerols: at least one short chain fatty acid and at least one long chain fatty acid (steric acid- less absorbed)
- short chain fatty acids have lower caloric values and stearic acid is incompletely absorbed: the caloric value of salatrim is 55% of conventional lipids
- choice of SCFA and LCFA provides select functional and physical properties (rational design)-> range of melting points, plasticity (softness or hardness
- calorie reduction: 23% (1+1 for lipid replacement)
Regulatory Status
- approved for food use in USA (1993; GRAS status in 1994), EU (2003), Canada (2005 not gras); ADI: not allocated (JECFA) - suitable for confectionary, baking, spreads, frozen and dairy applications; laxative effects (>30g/day)
G) Fat Replacers/Substitutes
- Others
- Others
(a) Litesse® (Pfizer): polydetrose (1cal/g), approved for use as a fat replacer in Canada, USA, and EU in 1993
(b) Sta-Slim® (Tate & Lyle): produced from the hydrolysis of potato (Paselli) or corn starch (4cal/g; carbohydrate-based fat replacer)
(c) Retrofat® (frito-lay inc): fatty alcohol ester of malonic and alkylmalonic acids( 3cal/g): not approved
(d) TACTA (CPC International): resistant to enzymatic (lipase) hydrolysis (no food petitions have been filed) make reverse ester linkages
