Specialised Lipids Flashcards
examples of specialised lipids
frying oils spray oils margarine cocoa butter alternatives salad oils
role of frying oils
to act as a heat transfer medium
for flavour and lubrication
how is margarine produced
the fat phase and the milk phase are combined and emulsified, cooled and kneaded
what are the modifications of margarine
to produce high PUFA, low trans margarine-
vegetable oil is fully hydrogenated into a solid fat, and then interesterified with liquid vegetable oil to produce margarine
what are the vegetable oil: soybean oil ratios in normal margarine
85:15
what is the downside of saturated fat
it is associated with heart disease
what are lipid substitutes
a product, first developed in the 1970s, that can replace some or all of the fat in food products
what are the criteria that lipid substitutes have to meet
must replace the roles of fat- mouth feel, taste
what are the three lipid substitute categories
fat based
protein based
carbohydrate based
what are examples of carbohydrate based lipid substitutes
avicel- derived from natural fruit and vegetables, no calories
stellar- starch-based, derived from corn, reduces calories and fat whilst increasing complex carbohydrate intake
- both are unsuitable for frying -
what are examples of protein based lipid substitutes
simplesse- microparticulated whey protein
- not suitable for frying -
what are examples of fat based lipid substitutes
- most acceptable tastes and applications -
olestra- sucrose polyester, not recognised by the body, no calories e.g. crisps- sucrose with 6-8 FAs attached, have no calories, the best palatability and can be used for frying but are not absorbed by the body so can cause loose bowel movements
salatrim- TG with short and long chain FAs, not readily recognised by the body, lower calorie e.g. chocolate, popcorn- made by interesterification and are 5 cal/g rather than 9 cal/g like fat
caprenin- TG with long chain FAs, not readily recognised by the body, lower calorie
