Fat Replacers Flashcards
Define Fat Replacers.
broad general term for any ingredient used to place fat.
Define Fat Substitute.
A substrate that physically resembles fat.
- Often lipid based
- Replaces fat weight for weight
- Duplicates Functional properties
What are Fat Mimetics?
Water-soluble substances.
- They are often carbohydrate or protein based.
- They imitate the mouth-feel of fat
What are Fat Extenders?
They contain some standard fat or oil combined with other ingredient.
What are the three classifications of fat replacers?
- Carbohydrate-based
- Protein-based
- Lipid-based
What carbohydrate-based substances used as fat replacers?
Gums, Fibers, Pectin, Cellulose, Starches.
How do carbohydrate-based lipid replacers work?
They bind to water, causing them to swell, creating that desired mouth-feel.
Contain half the calories.
May be high in sugar.
What are some protein-based substances used as fat replacers?
Egg whites, whey protein, soy protein
What is a common protein-based lipid replacer used today?
Simplesse
- contains 1/7 of the calories
- made from egg protein or whey protein
What process does Simplesse undergo?
Microparticulation process
-reduces particle size for that mouth-feel
Where is Simplesse typically used?
Frozen desserts, cheese, cheese spreads.
What is one downfall of Simplesse?
You cannot cook with it, the protein coagulates.
How do lipid-based fat replacers work?
They chemically alter the molecular structure, reducing its calories.
How do they reduce the calories of lipid-based fat replacers?
- Inhibits reabsorption
2. Reduced chain length = few calories.
What is an example of a lipid-based fat replacer?
Salatrim (two short FA and one long FA)
Olestra (sucrose polymer)
