How are fats used in food production?
Oil help transfer heat to food, prevent sticking, helps food retain heat, emulsifies or thickens sauces, and create a crisp texture. All fat, whether it is olive oil or butter, contains 9 calories (kcals) per gram. Cutting back on fat in baked goods not only reduces the amount of fat in the food, but calories as well.
What are fat replacement strategies?
A number of trans fat replacements are available to the food industry. These include chemical/enzymatic interesterification, fractionation of tropical oils, use of trait modified oils, modified hydrogenation, and simple blending of liquid (unhydrogenated), and tropical fats.
How does fat affect food?
A small amount of fat is an essential part of a healthy, balanced diet. Fat is a source of essential fatty acids, which the body cannot make itself. Fat helps the body absorb vitamin A, vitamin D and vitamin E. These vitamins are fat-soluble, which means they can only be absorbed with the help of fats.
What is used as a fat replacer in the food supply?
Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibers. Protein-based. These are made by modifying protein, using egg white or whey from milk.
Are the major form of fat in both food and the body?
Triglycerides. The major lipids in food and stored in the body as fat are the triglycerides, which consist of three fatty acids attached to a backbone of glycerol (an alcohol).
Are fat replacers safe?
It is the position of the American Dietetic Association that the majority of fat replacers, when used in moderation by adults, can be safe and useful adjuncts to lowering the fat content of foods and may play a role in decreasing total dietary energy and fat intake.
Why are fat replacers used?
Fat replacers are most frequently used to replace fat in products with a high fat content and are used in a variety of food products, including frozen desserts, processed meats, cheese, sour cream, may be subject to excessive browning at high heat salad dressings, snack chips and baked goods.
What are protein-based fat replacers?
Protein-based fat replacers are derived from animal and plant proteins to mimic the texture and sensory properties of fat in food. They typically occur in small size (0.1–3.0 microns) and are spherical in shape.
What fat substitute in foods is permitted in the United States only?
The Food and Drug Administration (FDA) originally approved olestra for use in the US as a replacement for fats and oils in prepackaged ready-to-eat snacks in 1996, concluding that such use “meets the safety standard for food additives, reasonable certainty of no harm”.
Why did WOW chips fail?
That’s exactly what happened in 1998 when Frito-Lay introduced Lay’s, Doritos, and Ruffles WOW Chips, fat-free chips made with olestra. While it provided the satisfaction of tasting just like fat, its molecules were too large to be digested by the body, passing directly through the digestive tract unabsorbed.
What is EPG plant based?
EPG is a GMO-free modified plant-based oil that allows for fat and calorie reduction without negatively impacting taste and texture. New product categories for which EPG has GRAS approval include snack foods; plant-based protein products; beverages/beverage bases; coffee and tea; and dairy product analogs.
What is EPG food?
EPGs are a family of fat- and oil-like substances that resemble triglycerides in structure and appearance, but have been modified to prevent or limit their digestion when consumed in food.
Why is Olestra bad for you?
The downside of Olestra is that it can cause intestinal cramping, flatulence and loose bowels. It can also hinder the body from absorbing carotenoids, which are thought to reduce the risk of cancer. In addition, Olestra hinders the body’s absorption of vitamins A, D, E and K.