what are examples of techniques to lower calories of fatty food pdts?
- reduction/removal of fat
- replacement of fat with non-fatty substances (fat mimetic or replacement)
- replacement of fat with less calorically dense material fat extender or fat substitute)
- varying processing conditions (eg. temp, time, pressure) to cause interactions in ingredients
what are some CHO based and protein based fat mimetics?
CHO based
- starch hydrolysis pdts
- fiber based
protein ased
- modified proteins
- protein fiber combinations
what are some fat substitutes
- synthetic fat substitutes
- low cal fats
- emulsifiers
what are 4 mechanisms by which fat mimetic ingredients provide fat texture
- entanglement
- network gels
- particle gels
- particle gel aggregates (mimics both dispersed and continuous phases)
can fat mimetics fully replace full-fat?
no, it is missing attributes such as:
- flavour partitioning
- deliver
- mouthfeel factors (moiliness and mouth coating)
- thermal properties of melt transitions
what can be changed about a triglyceride to make it less appealing to lipases?
modify structure:
- change linkages
- change backbones
- change fatty acids
what is EPGs?
what are properties?
what was it developed for?
esterified propoxylated glycerols:
- a low/non-caloric oil
- heat stable
- only slightly digestible
- non toxic
developed for use as frying fat substitutes
what is PEP?
partially esterified polysaccharide
describe a fatty acid partially esterified polysaccharide
- polysaccharide partially esterified w/ FAs
- non-absorbable
- non-digesible
- non-toxic
what is CFAE?
describe a CFAE with low degree of substitution
carbohydrate fatty acid ester
- lipophilic
- non-digestible
- non-absorbable
define degree of substitution
of OH groups esterified w/ long chain FAs
what is SPE? how is it prepared?
sucrose polyester
prepared by reacting sucrose octaacetate (SOAC) with methyl palmitate
describe alkyl glycoside fatty acid esters
- non ionic
- non toxic
- odorless
- biodegradable
- has emulsification properties
how are alkyl glycosides formed?
by reacting a reducing saccharide w/ a monohydric alcohol
OH groups of alkyl glycosides are esterified to form a lower acyl ester alkyl glycoside
what is caprenin?
how is it formed?
what pdt is it functionally similar to?
reduced calorie TG
formation: esterification w/ selected FAs: caprylic, capric and behenic
similar to cocoa butter
what is captrin? what is it made from?
randomized TG
made from linear sat FAs (mostly caprylic and capric)
what the structure of salatrim?
mix of long chain (stearic acid) and short chain (acetic, propionic and butyric) FAs randomly esterified to glycerol
what is 1,3-diacrylglycerol?
- alternative to regular cooking oils
- has same calories but oil is metabolized differently (more FAs are oxidized rather than being stored as body fat)
what is a good transfat replacement in low fat food pdts?
liquid veg oils
what is a good transfat replacement in high fat food pdts?
high mp emulsifiers added to liquid oils
this is done b/c the food matrix was insufficient to hold the liquid oil in place
what characteristics should be considered when choosing a fat substitute?
- thermal processing (length and severity)
- pH sensitivity
- duration of storage (can undesirable changes occur during storage)
- refrigeration?
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Concept of Food Product Development52
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Strategies For the Development of New Food Products101
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Stats for Midterm9
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Technical Challenges (1)62
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Technical Challenges (3)41
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