Fat substitutes and Replacers in

Food Product, is it possible?

Heru Pramono
 Outline
Introduction
Chemistry
Application in Food
Regulatory status
Toxicology
 Classes of food additives

Preservatives
Food colours
Food flavors and flavor enhancers
High intensity / lowcalorie sweeteners
Antioxidants
Emulsifiers
Acidulants
Anti-caking agents
 Introduction
The macronutrient composition of the diet can
inuence hunger, satiety, food intake, body
weight, and body composition (Rolls, 1995)
Fat, rather than carbohydrates, has been the
macronutrient most associated with overeating
and obesity
Fat is often consumed in excess, high level
energy. Why?
low fat foods and fat substitutes can help reduce
fat intake
 Fat replacer vs. substitute
fat replacer is used to denote an ingredient
that replaces some or all the functions of fat
and may or may not provide nutritional value
fat substitute replaces all the functions of a
fat with essentially no energy contribution
 Contribution of fats
appearance,
taste,
mouth-feel,
lubricity,
texture, and
avor
Nutrition: essential fatty acid, soluble vitamin
 Chemistry
This section addresses the synthesis and/or
preparation and analysis of some of the major
fat substitutes in use or those under
development that have potential as fat
substitutes or fat replacers
 1. Synthesis fat
Esteried Propoxylated Glycerols
Fatty Acid Partially Esteried Polysaccharide
Carbohydrate Fatty Acid Esters
Sucrose Polyester/Olestra
Alkyl Glycoside Fatty Acid Esters
Starch-Based Fat Replacers
Protein-Based Fat Substitutes
Reduced Calorie FatBased Fat Replacers
 Esteried Propoxylated Glycerols
Glycerol is propoxylated with propylene oxide to
form a polyether polyol, which is then esteried
with fatty acids
The preferred fatty acids are in the C14C18
range
The resulting triacylglycerol is similar to natural
fats in structure and functionality
Fatty acid EPG is a low to noncaloric oil, heat-
stable, and only very slightly digestible
no toxicity
Trigliceride/ fat Esteried Propoxylated Glycerols
 Fatty Acid Partially Esteried
Polysaccharide
Usually called PEP (partially esterified polysaccharide)
nonabsorbable, indigestible, and nontoxic
Suitable oligo/polysaccharide materials include
:xanthan gum, guar gum, gum arabic,
alginates,
cellulose hydrolysis products,
hydroxypropyl cellulose,
starch hydrolysis products (n  50),
karaya gum, and

pectin
 The preferred level of esterication involves
one or more hydroxyl groups per saccharide
unit with one or more C8C24 fatty acids
The preferred fatty acid sources are soybean,
olive, cottonseed, and corn oils and tallow and
lard
 Carbohydrate Fatty Acid Esters and
sucrose polyester
The carbohydrate-based fat substitutes
include polydextrose, altered sugars, starch
derivatives, cellulose, and gums
They can also be made from rice, wheat, corn,
oats, tapioca, or potato, and can replace from
50 to 100% of the fat in foods (Glueck et al.,
1994)
 Carbodrate fatty acid polyesters with a degree
of substitution (DS: number of hydroxyl
groups esteried with long chain fatty-acids)
of 4 to 14 are lipophilic, nondigestible,
nonabsorbable, fatlike molecules with physical
and chemical properties of conventional fats
and oils and are referred to as low-calorie fat
substitutes)
Esteried alcohols with more than three ester
groups are not hydrolyzed by pancreatic
lipases
 Alkyl Glycoside Fatty Acid Esters
Alkyl glycoside fatty acid esters could be used to replace fat (from
595%) in such items as frying oils and Italian salad dressings
Alkyl glycoside fatty acid esters are nonionic, nontoxic, odorless,
and biodegradable compounds with emulsication properties
Direct esterication of reducing sugars such as glucose and
galactose often results in excessive sugar degradation and charring
alkylation is necessary to convert reducing sugars with reactive C-1
anomeric centers to nonreducing, less reactive, anomeric C-1
centers
Soybean, safower, corn, peanut, and cotton seed oils are preferred
since they contain C16C18 fatty acids that do not volatilize at the
temperatures used for interesterication
 Starch-Based Fat Replacers
There are several starch-derived fat replacers
available which are essentially maltodextrins
They are produced upon partial enzymatic or
acid catalyzed hydrolysis of starch and are fully
digestible
The low dextrose equivalent (DE)
maltodextrins have fat binding properties
 Maltrin M040 is a maltodextrin (DE  5) made
from corn starch
Lycadex is an enzymatically hydrolyzed corn
starchbased maltodextrin which is hot water
soluble
Paselli SA2 is a maltodextrin derived from
potato starch
N-Oil is a tapioca-based maltodextrin
Amalean I is a modied high-amylose corn
starch used at a relatively low concentration
(8%) compared to the maltodextrins
maltodextrin
 Protein-Based Fat Substitutes
The protein-based fat substitute that has received
the most attention has been Simplesse, which
consists of microparticulated milk and/or egg
white proteins, sugar, pectin, and citric acid
The protein is particulated during a combined
pasteurization and homogenization process that
produces microparticles of uniform size and
spherical shape approximately 1 m in diameter
simplesse
 How it made?
A dilute solution of water soluble protein (15%)
is precipitated with heat and/or a change in pH t
Starches, gums, emulsifying agents, etc., can be
used to enhance product characteristics and
prevent extensive aggregationo the isoelectric
point of the protein
A solution of alcohol soluble (7080% aqueous
ethanol) proteins (prolamines from corn, wheat,
rice, etc.) can be precipitated by dilution with
water to produce a microparticulated spherical
protein precipitate
 Reduced Calorie FatBased Fat
Replacers
The objective for these products is similar to
that for the protein- and carbohydrate-based
fat substitutes, a substantial reduction in
calories rather than a complete elimination of
fat in the product
Examples for fat-based replacers include
caprenin, captrin, and salatrim
 Caprenin
Caprenin is a reduced calorie triglyceride
formed by the esterication of three naturally
occurring fatty acids: caprylic, capric, and
behenic
Since the behenic acid is only partially
absorbed, the caprenin contains 5, rather than
the normal 9 kcal/g
Caprenin
 Application in food
Is any thermal processing applied to the product?
How severe is the thermal processing (sterilization vs.
pasteurization)?
How pH sensitive is the fat substitute?
How long will the product be stored?
Will it be refrigerated? Must it be refrigerated?
What are the home preparation steps involved?
Is the product microbiologically stable?
Are there opportunities for abuse in the home, i.e., if
opened and left on the counter overnight, is food poisoning
a possibility?
 Regulation
Exact chemical structure of fat substitute must be
known and documented
Stability
Additional test
Absorbed or not
Animal models
Substitute or metabolite properties
Sensitive segment?
Drug absorbtion
Long term usage
Merci beaucoup pour ton appreciation