Technical Challenges (7)

Question 1

what are examples of techniques to lower calories of fatty food pdts?

Answer 1

• reduction/removal of fat
• replacement of fat with non-fatty substances (fat mimetic or replacement)
• replacement of fat with less calorically dense material fat extender or fat substitute)
• varying processing conditions (eg. temp, time, pressure) to cause interactions in ingredients

Question 2

what are some CHO based and protein based fat mimetics?

Answer 2

CHO based

• starch hydrolysis pdts
• fiber based

protein ased

• modified proteins
• protein fiber combinations

Question 3

what are some fat substitutes

Answer 3

• synthetic fat substitutes
• low cal fats
• emulsifiers

Question 4

what are 4 mechanisms by which fat mimetic ingredients provide fat texture

Answer 4

1. entanglement
2. network gels
3. particle gels
4. particle gel aggregates (mimics both dispersed and continuous phases)

Question 5

can fat mimetics fully replace full-fat?

Answer 5

no, it is missing attributes such as:

• flavour partitioning
• deliver
• mouthfeel factors (moiliness and mouth coating)
• thermal properties of melt transitions

Question 6

what can be changed about a triglyceride to make it less appealing to lipases?

Answer 6

modify structure:

1. change linkages
2. change backbones
3. change fatty acids

Question 7

what is EPGs?

what are properties?

what was it developed for?

Answer 7

esterified propoxylated glycerols:

• a low/non-caloric oil
• heat stable
• only slightly digestible
• non toxic

developed for use as frying fat substitutes

Question 8

what is PEP?

Answer 8

partially esterified polysaccharide

Question 9

describe a fatty acid partially esterified polysaccharide

Answer 9

• polysaccharide partially esterified w/ FAs
• non-absorbable
• non-digesible
• non-toxic

Question 10

what is CFAE?

describe a CFAE with low degree of substitution

Answer 10

carbohydrate fatty acid ester

• lipophilic
• non-digestible
• non-absorbable

Question 11

define degree of substitution

Answer 11

of OH groups esterified w/ long chain FAs

Question 12

what is SPE? how is it prepared?

Answer 12

sucrose polyester

prepared by reacting sucrose octaacetate (SOAC) with methyl palmitate

Question 13

describe alkyl glycoside fatty acid esters

Answer 13

• non ionic
• non toxic
• odorless
• biodegradable
• has emulsification properties

Question 14

how are alkyl glycosides formed?

Answer 14

by reacting a reducing saccharide w/ a monohydric alcohol

OH groups of alkyl glycosides are esterified to form a lower acyl ester alkyl glycoside

Question 15

what is caprenin?

how is it formed?

what pdt is it functionally similar to?

Answer 15

reduced calorie TG

formation: esterification w/ selected FAs: caprylic, capric and behenic

similar to cocoa butter

Question 16

what is captrin? what is it made from?

Answer 16

randomized TG

made from linear sat FAs (mostly caprylic and capric)

Question 17

what the structure of salatrim?

Answer 17

mix of long chain (stearic acid) and short chain (acetic, propionic and butyric) FAs randomly esterified to glycerol

Question 18

what is 1,3-diacrylglycerol?

Answer 18

• alternative to regular cooking oils

- has same calories but oil is metabolized differently (more FAs are oxidized rather than being stored as body fat)

Question 19

what is a good transfat replacement in low fat food pdts?

Answer 19

liquid veg oils

Question 20

what is a good transfat replacement in high fat food pdts?

Answer 20

high mp emulsifiers added to liquid oils

this is done b/c the food matrix was insufficient to hold the liquid oil in place

Question 21

what characteristics should be considered when choosing a fat substitute?

Answer 21

• thermal processing (length and severity)
• pH sensitivity
• duration of storage (can undesirable changes occur during storage)
• refrigeration?