Fat Replacers
So what is a calorie? The amount of heat needed to raise the temperature of 1 gram of water 1 degree C Boring Dave Barry: A calorie is a small unit developed by food scientists that describes how good a food tastes.the more calories, the better btt it tastest The better the food tastes, the more we eat, hence the searchfor macronutrient (fat) substitutes To make the problem self evident, you ve all seen the maps.
besity Trends* Among U.S. Adults BRFSS (Behavioral Risk Factor Surveillance System ), 1990, 1999, 2009 (*BMI 30, or about 30 lbs. overweight for 5 4 person) 1990 1999 2009 No Data <10% 10% 14 15% 19% 20% 24% 25% 29% 30%
No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1985 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1986 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1987 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1988 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1989 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
No Data <10% 10% 14% besity Trends* Among U.S. Adults BRFSS, 1990 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person)
besity Trends* Among U.S. Adults BRFSS, 1991 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14 15% 19%
besity Trends* Among U.S. Adults BRFSS, 1992 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
besity Trends* Among U.S. Adults BRFSS, 1993 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
besity Trends* Among U.S. Adults BRFSS, 1994 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
besity Trends* Among U.S. Adults BRFSS, 1995 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
besity Trends* Among U.S. Adults BRFSS, 1996 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
besity Trends* Among U.S. Adults BRFSS, 1997 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
besity Trends* Among U.S. Adults BRFSS, 1998 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
besity Trends* Among U.S. Adults BRFSS, 1999 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
besity Trends* Among U.S. Adults BRFSS, 2000 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
besity Trends* Among U.S. Adults BRFSS, 2001 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
besity Trends* Among U.S. Adults BRFSS, 2002 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
besity Trends* Among U.S. Adults BRFSS, 2003 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
besity Trends* Among U.S. Adults BRFSS, 2004 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
besity Trends* Among U.S. Adults BRFSS, 2005 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
besity Trends* Among U.S. Adults BRFSS, 2006 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
besity Trends* Among U.S. Adults BRFSS, 2007 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
besity Trends* Among U.S. Adults BRFSS, 2008 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
besity Trends* Among U.S. Adults BRFSS, 2009 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
Protein based fat replacers Simplesse A microparticulated whey protein concentrate also containing pectin and citric acid Process produces particles averaging 1 micron in diameter Diameter is critical to producing a creamy mouthfeel As a protein, it s applications are limited to cool or cold items such as cheese, yogurt, and frozen desserts Cannot be used in fried items Contributes 4 kcal/gram in replacement of fat (9kcal/gram)
Simplesse in low fat and no fat chocolate ice cream Work by Prindiville and coworkers [J Dairy Sci, 83: 2216 2223 (2000)]
Sensory attributes Simplesse can be an adequate fat replacer in low fat ice cream
Fat based fat replacers lestra A long chain fatty acid ester of sucrose Provides fatty mouthfeel Heat stable and can be used for deep fat frying Since it s not digested or absorbed it does not contribute calories in the diet
lestra structure 6-8 sucrose hydroxyls are esterified in lestra These fatty acids typically have 16-18 carbon atoms Probably it s most popular use is as a deep frying medium In the preparation of savory snacks (Lay s Light potato chips And Pringles Light potato t chips, for example)
Carbohydrate based fat replacers Fiber Source Food use Litesse Synthetic Cakes, cookies Xanthan Microbial Muffins, cakes, low fat sausages Maltodextrins Synthetic Muffins Carrageenan, alginate Seaweeds Low fat sausages Locust bean gum Seeds Low fat sausages Guar gum Seeds Cakes at fiber ats Light bologna and frankfurters atrim ats atmeal cookies Beta glucan ats Cookies Inulin Chicory, Jerusalem artichoke Cookies Avicel Cellulose Low fat cheese
What are these materials? Fiber MW (kda) Viscosity (cp, 1%) Forms gels? Litesse 0.5 5 5 N Xanthan 2000 50000 300 N Maltodextrins 0.5 3 1 2 N Carrageenan 400 600 100 With K + or Ca ++ Alginate 10 600 300 With Ca ++ Locust bean gum 300 360 250 N Guar gum 1000 2000 800 N at fiber High solids atrim High solids Beta glucan 200 2000 5 10 High solids Inulin 0.5 10 Low High solids Avicel 160 550 Low N
How do they simulate the properties of fats and oils? They are medium to high molecular weight oligo and polysaccharides that interact well with water As such they control the structure and mobility of water This provides increased viscosity, lubricity, and sometimes gel forming properties to help simulate the mouthfeel of ft fats and oils
Litesse (polydextrose) Synthesized from glucose, sorbitol and citric acid by heating under vacuum 1 calorie/ gram
Carrageenans and alginates Carrageenans Alginates HCH H 2 C 2 C - H C - H - 3 S H H H H H H kappa-carrageenan H C - H C - HCH 2 H 2 C - 3 S C- H H S - H 3 iota-carrageenan Poly L guluronic acid segment of alginate C- H H H H -C -C H H Poly D mannuronic acid segment of alginate HCH 2-3 SCH 2 H H Not digested and/or used at such low levels that they do not contribute any calories H S 3 - lambda-carrageenan
Locust bean gum and guar gum Not digested and/or used at such low levels that they do not contribute any calories Guar gum regularly substituted with D galactosyl side chains, LBG irregularly substituted
Xanthan gum and Avicel (microcrystalline cellulose) Xanthan gum Avicel (microcrystalline cellulose) HCH 2 HCH 2 H H H CH 3 (C)CH 2 H H n M +- C H M +- C CH 2 H H 3 C C HH Not digested and/or used at such low levels Not digested and/or used at such low levels that they do not contribute any calories
Beta glucan and inulin Beta glucan Inulin Forms a crème/gel at high solids concentration (25%) These crème/gels contribute 1 calorie/gram and are generally substituted gram for gram in place of the fat
Litesse (polydextrose) as a fat replacer in Madeira cakes The typical Madeira cake has about 24% fat Somewhat similar to a pound cake In this study the butter was replaced at 0, 25, 50 and 75% levels with Litesse Fat aids in incorporation of air and tenderizes the cake A H Khalil, Plant Foods for Human Nutrition, 52:299 313 (1998)
Physical characteristics of cake Fat replacer (%) Volume (cm 3 ) Specific volume Height (cm) Compressibility (cm 3 /g) (mm x 10) 0 359 2.25 5.6 168 25 403 2.82 6.3 298 50 395 2.33 6 278 75 371 2.02 5.5 262
Batter characteristics Fat replacer (%) Property 0 25 50 75 Specific gravity 092 0.92 088 0.88 09 0.9 094 0.94 ph 6.86 6.65 6.59 6.52 Viscosity (cp) x 10 4 2.3 2.3 2.4 2.5 Decrease in specific gravity at 25 and 50% replacement indicates increased aeration of the batter which may improve texture Increase in viscosity with increasing fat replacer may contribute to maintaining aeration by forming stronger and more cohesive films
Sensory characteristics Employed a 9 point hedonic scale 8 panelists trained over 2 sessions Product was evaluated 24 hours after preparation Flavor increased at 25 and 50% compared to control but decreased at 75% Softness and eating quality were better than control at 25 and 50 % but not at 75% Conclusion: It is possible to replace up to 50% of the fat in these cakes to improve sensory characteristics and reduce fat (calories)
Xanthan as a fat replacer in muffins What makes a good fat replacer? (Glicksman, 1991) Thickening agent for lubricity and flow control Bulking agent to control adsorption/absorption onto tongue Microparticulate i to give the smoothness of fat No sugar added and no sugar added/low fat muffins were prepared Sucralose and maltodextrin (DE 3, DP 40) were used asthe sugar replacer Xanthan was used to replace fat H A Khouryieh, F M Aramouni, and T J Herald, J Food Qual, 28: 439 451 (2005)
Muffin formula
Physical properties No sugar added/low fat muffin was compared to a commercial muffin to evaluate No sugar added/low fat muffin was compared to a commercial muffin to evaluate consumer acceptance
Texture profile analysis (TPA)
Texture profile analysis (TPA)
Sensory properties The no sugar added/low fat muffin compares very favorably to the commercial one
Nutritional analysis and labeling Control: 10.6 grams sugar per muffin No sugar added: 1 g sugar, 5 g fat per muffin No sugar added/low fat: 1 g sugar, 2 g fat per muffin Calorie reduction from fat per muffin: 27 calories Calorie reduction from sugar per muffin: 38.4 calories This muffin could be labeled no sugar added/low fat according to the Code of Federal Regulations
atrim in oatmeal cookies Authors used both atrim and avocado puree to replace fat in oatmeal cookies atrim is a mixture of beta glucans and amylodextrins atrim is dispersed at 25% in water under high shear and allowed to stand to form a crème Substitution of this crème (gram for gram) for fat produces an 8 calorie reduction for each gram of fat replaced 50% of the butter in the cookies was replaced with either the atrim crème or avocado puree B Wekkete and K P Navder, J Food Qual 31: 131 141 (2008)
Physical properties
Typical texture analyzer plot TA XT Plus Texture Analyzer TA.XT Plus Texture Analyzer 5 kg load cell Three point bend test was performed
Texture data
Sensory data The only difference was in appearance. The avocado cookies had a smooth, rounded appearance and less surface cracking compared to the control and atrimcookies cookies. Apparentlythis this surface cracking is a desirable visual attribute.
Appearance differences Full fat Low fat
Conclusions Various fiber like carbohydrates can be used as fat replacers The quality of the final product varies from very good to not at all like the control Much work remains to be done What constitutes a good fat replacer? ne ingredient or multiple ingredients? Work in the sucrose replacer field suggest that multiple li l ingredients is the way to go Additional bonus: If fat can be removed and replaced with something which is also a prebiotic (as many of these fibers are), that would promote good gut health and possibly convert some of these foods into functional foods