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Week 2: FATS & OILS, Week 2: Fat Replacers - Coggle Diagram

- - - - Related to melting & crystalline properties
      - Offer vital texture properties
        
        Assist in “rise”: When solid fat is creamed with sugar (part of cakemaking), it supports the web of air that is beaten into the two ingredients which lifts and leavens our baked goods.
        
        Butter also contains a percentage of water that evaporates off when it is baked, creating lift. This is seen very evidently when making puff pastry. Puff pastry is made by folding the pastry in a way that creates alternating layers of dough and butter (this is called lamination) and the layers of butter do all of the leavening in the pastry.
        
        Give flakiness: Gluten network is shortened and solid fat is retained. Solid fat melts under high temperature, creating holes in the product. Contributing flakiness
        
        Cause tenderness
        
        Gives strength: Fats lubricate the product during processes like kneading, making the dough more elastic and hence workable.
        
        Creates cell structure (air cells, the holes in the baked goods)
  - - - Act as a heat transfer medium
      - Become a part of the food
    - - Good thermal stability
      - Good oxidative stability
      - Good flavour
      - Acceptable shelf life
      - Acceptable cost
  - - - Examples: Coconut oil (solid at room temperature and liquid above 24.4°C), hydrogenated fat, milk fat
      - 3 Reasons
        
        Provide expected mouthfeel
        
        Control flavour release
        
        Give firmness to body of product
- - - - Degree of saturation
      - Molecular weight
        
        Melting point increases with molecular weight
- - - - Limitation: High cost
        For high value applications (eg confectionary fat)
- - - - Cheap
      - Label friendly (many food products have water)
      - Usually free from regulatory constraints (Not a chemical)
      - Doesn’t add calories to food
    - - Can shorten shelf-life
        (Moisture content is higher than usual)
      - May require preservatives
  - - - Protein: some are heated and blended at high speed to produce tiny protein particles. Helps dissociation of protein with thorough hydration.
        Give creamy feeling to the tongue.
        1-4 calories/gram
        
        Simplesse (microparticulated whey protein): Help to stabilize emulsions in sauces, spreads and salad dressings.
        Created through a process that produces fat-like texture properties
        
        Developed by CP Kelco
        
        Whey or whey/egg blends
        
        Protein gels
        
        Gelatin
      - Carbohydrate
        
        Microcrystalline cellulose (mechanically grounded to tiny particles): forms gels that gives a mouthfeel which is similar to fat.
        
        Z-Trim: Zero calorie fat replacement made from high cellulose portion of hulls of oats / bran of corn.
        
        Developed at the U.S. Department of Agriculture (USDA) by scientist Dr. George Inglett.
        
        High in fiber, low in carbohydrate.
        
        (fiber) Mostly Insoluble to provide volume, moisture, texture to reduced fat products.
        (Replace part of the fat (up to ½) in food products)
        
        (Used in) Baked products, salad dressings, dips & sauces.
        
        Limitation: Cannot use to deep fry foods though heat stable
        
        Starch (most common is modified starch): absorb water to form gels that mimic texture and mouthfeel of fat
        
        Maltodextrins
        
        Polydextrose: randomly bonded polymer of glucose, sorbitol & citric/phosphoric acid
        
        Not sweet
        
        Advantages
        
        Multiple functionality ie. Litesse (by Danisco)
        
        Acts as a bulking agent to replace volume lost when fat is removed from a food.
        
        Gums/hydrocolloids: Gums provide a creamy mouthfeel and help to stabilize emulsions
        
        Examples: Beta glucan (Oat soluble fiber), Xanthan gum
        
        Oatrim: Made from starch containing portion of hull/bran of whole oat and/or corn flour.
        Contains 5% ß-glucan
        
        Developed by USDA.
        Licensed to ConAgra, Quaker Oats.
        
        Advantages
        
        Mouthfeel similar to regular triglycerides.
        
        Calorie content: 4 kcal/g powder.
        
        Used in Dairy products, confectionery, frozen desserts, cereals, baked and meat products.
        
        Limitation: Cannot use to deep fry foods.
    - - generally less flavourful than the fats that are intended to replace
      - unsuitable for frying owing to additional water absorbed
  - - - can theoretically replace fat on gram-for-gram basis
      - usually stable at cooking and frying temperatures
      - yield less than 9 kcal/g
    - - Caprocaprylobehenic triacylglyceride: Triglyceride containing Behenic, Capric and Caprylic fatty acids
        
        Used as reduced calorie substitute in soft candies and confectionary coatings. (4 kcal/gram)
        
        High hopes soar when launched in 1990s.
        
        Disadvantage: Derailed by surprise, it appeared to increase serum cholesterol slightly.
        
        Result: Withdrawal from the market in mid 1990s
        
        Created by Procter & Gamble Co. (P&G)
      - Salatrim: Short And Long Acyl Triglyceride Molecule
        (aka Benefat)
        
        It is...
        
        Trans fat free
        
        Approved by FDA and EU
        
        Different ratio of short chain : long chain fatty acids (More long chains)
        
        The main long chain fatty acid is stearic acid, which is incompletely absorbed and it’s attached to short chains fatty acids (acetic, propionic, butyric)
        
        Partially absorbed by the body
        
        Calorie content: 5 kcal per gram.
        
        Gives higher melting point & hardness, thus it could almost mimic any fat.
        
        E.g. cocoa butter in chocolate, baked product, confectionery, etc.
        (melts and create gap that expands further during heating)
        
        Created by Nabisco in 1994
      - Olestra
        
        Indigestible, zero fat and calorie, but retain palatability of oil.
        
        Concerns
        
        Increased appetite: Assurance from ''0 kcals''
        
        Gastric distress: Stomach cannot digest
        
        Anal leakage: . It is caused when the muscles do not work properly to hold in stool and cause inflammation, due to excess fats in system
        
        Stripping of fat soluble vitamins
        
        Advantages
        
        Approved for snack foods
        
        No calories
        
        Can be used as frying medium
        
        (Indigestible) 1 sucrose with 6-8 fatty acids; too large to move through intestinal walls.
        
        Trade name: Olean, created by P&G in 1968
        
        Approved by FDA in 1996, for RTE snacks with high fat and oil.
        
        Olestra containing products are generally fortified with fat soluble vitamins.
        
        P &G study on consumption of 8 gm/day (16 chips) of olestra-containing potato chips
        
        Dramatic depletion of fat-soluble vitamins within 2 weeks.
        
        1 more item...
        
        Further study: 32 gm/day consumption of Olestra-contained chips - reduced total serum carotenoids by 70% over 8 weeks.
- - - - Thus, other fat reduction ingredients are necessary to reduce the usage of fat in a wide variety of foods.