fat substitutions in foods adrienne ortega april 21, 2015
TRANSCRIPT
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FAT
SUBSTITU
TIONS IN
FOODS
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OVERVIEW:1.Fats in diet2.Nutritional quality of fats3.Why we need fats4.Sources5.Fat replacers 6.Conclusion
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FATS IN DIET
Triglycerides Fatty Acids
Saturated Fatty Acids
Unsaturated Fatty Acids
Monounsaturated Fatty Acids
(MUFA)
Polyunsaturated Fatty Acids
(PUFA)
Glycerol
Ortega, A. 2015
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http://study.com/cimages/multimages/16/saturated_and_unsaturated_fatty_acids.gif
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NUTRITIONAL QUALITYIs determined by observing the PUFA/SFA ration
and the PUFA n-3 (α-linolenic acid)/n-6 (linoleic acid) ratio, as well as total fatty acid content and cholesterol levels.
PUFA/SFA ratio:
• Ratio of lipids and lipoproteins determine the effect the fatty acid will have (ex: SFA 12-16 carbons in length will raise LDL and cholesterol levels)
•Health benefits of consuming PUFA are mainly associated with n-3 fatty acids. n-3 fatty acids reduce the occurrence of cardiovascular disease, reduce inflammation, raises HDL and lowers LDL
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•It is recommended to have the PUFA/SFA ratio be greater than 0.4, which is acheived by replacing SFA with MUFA or PUFA of the n-3 variety•The n-6/n-3 ratio is recommended to be below 4 •The n-6/n-3 ration found in western diets is ~15-20, can be lowered by consuming more n-3 rich foods
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WHY?Fats are an important part of our diet
because they:• Provide energy and essential fatty
acids• Help maintain body temperature• Protect vital organs• Aid in the absorption of fat soluble
vitamins (A,D,E, and K)• Prolong satiety sensation
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While consumption of fats is important, diets that are high in fat are associated with obesity and certain types of cancer and increased saturated fatty acid intake has been connected to elevated cholesterol levels and coronary heart disease
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In order to complete the beneficial functions while still reducing the risk of cardiovascular disease, the recommended consumption of fat in the diet is less than 30%, of which less than 10% should be saturated fatty acids
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Type of Fat Sources State at Room Temperature
Effect on Cholesterol
Monounsaturated Olives and olive oil, peanut oil, cashews, almonds, peanuts,
and most other nuts; peanut butter,
avocados
Liquid Lowers LDLRaises HDL
Polyunsaturated Corn, soybean, safflower, and
cottonseed oils, fish
Liquid Lowers LDLRaises HDL
Saturated Whole milk, butter, cheese, ice cream,
red meat, chocolate, coconuts, coconut milk, and coconut
oil
Solid Raises both LDL and HDL
Trans Most margarines, vegetable
shortening, partially hydrogenated
vegetable oil, deep-fried fast foods,
most commercial baked goods
Solid or semi-solid Raises LDL Lowers HDL
Ortega, A. 2015 adapted from http://extension.usu.edu/duchesne/files/uploads/FCS/fat_sub_sept_08.pdf
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FATS IN FOODS:
• Appearance • Taste• Texture• Stability
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FAT REPLACERS: INGREDIENTS OR ADDITIVES USED TO LOWER THE FAT CONTENT IN FOODS
Fat Mimetics:• Mimic the physical and organoleptic
characteristics but cannot be substituted 1:1 for the fat
• Are usually carbohydrates and proteins • Reduce the calorie content• Undergo carmalization and denaturation
when subjected to high temperatures• Do not provide same taste as fats
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Fat Substitutes:• Macromolecules that physically and
chemically resemble triglycerides and can be substituted 1:1 for the fat
• Either chemically synthesized or made from conventional fatty acids that are physically and chemically altered by enzymes
• Often called lipid or fat based replacers
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Can be sub-categorized as liquid or plastic fats: Liquid Fats:Have been shown to exert a positive impact on nutrition by reducing cholesterol content and improve fat ratios but have a greater tendency to oxidize Plastic Fats:Obtained from chemically and enzymatically altered oils and are solid at room temperature
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CONCLUSION:
To choose a fat replacer, it is important to consider the nutritional quality and how it will affect the physical properties such as flavor and texture.
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REFERENCES:http://extension.usu.edu/duchesne/files/uploads/FCS/fat_sub_sept_08.pdf
http://study.com/cimages/multimages/16/saturated_and_unsaturated_fatty_acids.gif
http://www.ift.org/~/media/Knowledge%20Center/Science%20Reports/Scientific%20Status%20Summaries/fatreplacers_0398.pdf J. C. Ospina-E, A. Sierra-C, O. Ochoa, J. A. Pérez-Álvarez & J. Fernández-López (2012): Substitution of Saturated Fat in Processed Meat Products: A Review, Critical Reviews in Food Science and Nutrition, 52:2, 113-122
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Questions?