Designer Lipids Flashcards
Name four designer lipids.
Frying fats
Spray oils
Cocoa alternatives
Fat substitutes
What are the pros of frying oils?
More stable to abusive conditions
More saturated means they are more resistant to oxidation and hydrolytic breakdown
What are the functions of frying oils?
Heat transfer medium
Lubrication
Contribute flavour
How is margarine produced?
- Fat phase and milk phase
- Emulsion
- Cooling and crystallisation
- Kneading
What is the disadvantage of lipid substitutes?
Saturated fats are associated with cardiovascular disease
What are lipid substitutes used for?
To replace some or all fat within a product
How are lipid substitutes classified and what are the main three classifications?
By their chemistry
- Carbohydrate based
- Protein based
- Fat based
Name two carbohydrate based lipid substitutes.
Avices - Derived from fruit and veg - Contain no calories - Microcrystalline cellulose Stellar - Starch based - Derived from corn - Reduced calories compared to lipids Both increase carbohydrate intake
Are carbohydrate based lipid substitutes suitable for frying?
No
Name a protein based lipid substitute.
Simplesse
- By product of cheese production
- Denatures at high temperatures
Are protein based lipid substitutes suitable for frying?
No
Name three fat based lipid substitutes.
Olestra
- Central sucrose with attached fatty acid chains
- Not readily recognised by the body and therefore not absorbed
- No calories
Caprenin
- Triglycerides with long fatty acid chains
- Not readily recognised by the body and therefore not absorbed
- Low calories
Salatrim
- Triglycerides with very short and very long fatty acids
- Low calories
- Not readily recognised by the body and therefore not absorbed
What happens to unabsorbed fat?
It lubricates the bowel contents
Are fat based lipid substitutes suitable for frying?
Yes - olsetra
