WELCOME

DATE: 06/03/2014

Sadanand

Patel Oil

Technology HBTI, kanpur

FAT REPLACERS

Presentation Layout

Lipids based on esters and ethers o Carbohydrate fatty acid polyesters

(CPEs) OLESTRA

SORBESTRIN

o Polycarboxylic Acid Esters and Ethers

o Esterified Propoxylated Glycerols (EPGs)

o Polyglycerol Esters (PGEs)

General Description o Dietary Fat o Fat Intake o Need of Fat Trimming o Reduction in Fat

o Fat Replacer and Classification

Structured Lipids o Caprenin o Salatrim (benefat) o Bohenin o MCTs

Benefits and Drawbacks

A

C

B

LIPIDS

Phospholipids Steroids

Antioxidants Nutraceuticals

OIL & FAT

SFA

PUFA

MUFA

TAGS

. DIETARY FAT

VISIBLE INVISIBLE

Isolated from animal tissues, oilseeds, fruits

Meat, oilseed, vegetables

WHO AND EURODIET GOALS FOR NUTRIENTS

DIETARY COMPONENT GOAL

• Dietary fat (% energy) <30 • Dietary saturated fat <10 • Trans fatty acids <2 • Carbohydrates (% energy) >55 • Free sugars (% energy) <10 • Sugary food consumption ≤ 4 • Fruit and vegetables (5 serve; g/day) ≥400 • Dietary fibre (g/day) >25 • Salt (g/day) < 6

Need for Fat Trimming

• Over Consumption of Fat in Diet

• Undesirable Weight Gain (Obesity)

• Health Risk

Cardiovascular disease

Cancer

Health problems related to overweight are becoming the major health concern worldwide

•1.4 Billion people worldwide are overweight •500 million are obese •10% of the adult population •50% of European adults will be obese by 2030

Cost of obesity •UK: £3.5 Billion •USA & CANADA: $300 Billion (8% of national health costs) •Obesity tops smoking as top health risk (British Journal of Public Health)

Sources: WHO 2008

FAT METABOLISM

……

Accumulation of Fat in Body

Reduction in Fat

Low Fat Cookery

Boiling Broiling

Steaming Stewing Baking

Roasting Fat Replacers

Fat Replacer

Fat substitutes are ingredients that have a chemical structure somewhat close to fats and have similar physiochemical properties. They are usually either indigestible or contribute lower calories on a per gram basis. Fat mimetics are ingredients that have distinctly different chemical structures from fat. They are usually carbohydrate and/or protein-based.

A combined Speaking name of follow…

General classification

4. Carbohydrates

Based Fat Replacer

1. Structured Lipids

2. Fat Based Replacers

3. Protein Based

Replacers

Section: B

Structured Lipids

Low-calorie TAGs, characterized by the presence of short-chain fatty acids (SCFAs) or medium-chain fatty acids (MCFAs) and long-chain fatty acids (LCFAs) in a single TAG structure.

CAPRENIN SALTRIM

BOHENIN MCTs

Neobee Captex Captrin

CAPRENIN

Esterification with glycerol

Principle: Behenic acid is only partially absorbed and capric and caprylic acids are more readily metabolized.

5 kcal/g

Production: Caprylic and capric acids are obtained by fractionation of palm kernel and coconut oils hydrolysis products & Behenic acid is produced from hydrogenated rapeseed oil

TAGs of Caprylic, Capric and Behenic acid

Procter & Gamble Company

Functional properties similar to cocoa butter

SALATRIM (BENEFAT) short and long acyl triglyceride molecule

Principle: Short-chain fatty acids (e.g.,butyric) provide fewer calories per unit of weight than do longer chain fatty acids, and stearic acid (the primary long-chain fatty acid of Salatrim) is only partially absorbed by the body.

5 kcal/g

Production SCFAs are chemically trans-esterified with vegetable oils such as highly hydrogenated canola or soybean oil.

Properties: It has the taste, texture, and functional properties of conventional fats and oils. It can be produced to have different melting profiles by adjusting the amounts of SCFAs and LCFAs used in their chemical synthesis.

BOHENIN TAGs containing behenic acid at the sn-1 and sn-3 positions and oleic acid at the sn-2 position

Fuji Oil Co., Ltd. (Osaka, Japan)

Production Bohenin is produced by the interesterification of TAGs containing oleic acid, and ethyl behenate in the presence of a suitable lipase (sn-1,3-specific) preparation.

Principle: Bohenin is hydrolyzed to behenic acid and 2-oleoyl glycerol prior to absorption. Behenic acid is a very long-chain saturated fatty acid and does not get absorbed absorption coefficient of behenic acid is 0.29

5 kcal/g

Functionality as an antibloom agent and facilitate the chocolate-tempering process.

MCTs (Medium chain triglycerides)

MCTs contain 8-carbon (caprylic) and 10-carbon (capric) saturated fatty acids esterified to the glycerol backbone of TAGs.

Principle: Caprylic and capric acids comprise more than 96% of the fatty acids in MCT. MCTs are readily hydrolyzed by digestive enzymes, and the fatty acid end products are rapidly absorbed into the bloodstream

Properties: MCTs are relatively stable at high temperatures and are less susceptible to oxidation MCTs are a translucent and odourless liquid at room temperature. MCTs were originally developed for therapeutic purposes to provide a source of energy for individuals with compromised gastrointestinal systems

8.3 kcal/g

Production:

MCTS

Digestion pathway for MCTs

Section: C

Fat substitutes based on esters and ethers

Creation of a molecule that resists lipase hydrolysis of the ester bond during the digestion process.

Adding to the structure of the glycerol so the fatty acid is no longer adjoining that portion of the molecule in resynthesis.

Di-glycerol Oil

Carbohydrate fatty acid polyesters (CPEs)

Polyglycerol Esters (PGEs)

Polycarboxylic Acid Esters and Ethers

FAT SUBSTITUTES BASED ON ESTERS AND ETHERS

These molecules are resistant to the hydrolytic action of pancreatic lipase and, hence, are noncaloric because they are not absorbed by the gastrointestinal tract and pass through the human body unmetabolized.

1. Carbohydrate fatty acid polyesters (CPEs)

OLESTRA

It is a mixture of hexa-, hepta-, and octaesters synthesized by esterifying sucrose with long-chain (predominantly C18) fatty acids.

At least 70% octa-fatty acid esters with 1% or less hexaesters

Principle: Its molecular constitution prevents its hydrolysis by gastrointestinal enzymes.

0 kcal/g

Properties: Olestra is stable under ambient and high-temperature storage conditions and has an acceptable flavor. The main advantage of olestra is that it has all of the characteristics of fat without adding calories. Its appearance, texture, oral feel, thermostability, and half life are similar to those of conventional fats and oils.

Procter & Gamble Company

SORBESTRIN

Mixture of tri-, tetra-, and pentaesters of sorbitol.

Production: Sorbestrin is produced by trans-esterification of sorbitol with fatty acid methyl or ethyl esters.

Pfizer Food Science Group

1–2 kcal/g

Properties: It is a clear liquid and has a cloud point of 15ᵒC. It is thermally stable and is intended for use in frying and baking of foods.

The fatty acid profile of sorbestrin generally consists of 80% oleic (18:1), 10% linoleic (18:2), 4% stearic (18:0), 4% palmitic (16:0),

2. Polycarboxylic Acid Esters and Ethers

A polycarboxylic acid backbone is esterified with saturated or unsaturated straight or branched longchain alcohols (from C8 to C30).

Examples of polycarboxylic acid esters and ethers include trialkoxytricarballylate(TATCA), trialkoxycitrate (TAC), and trialkoxyglyceryl ether (TGE),

0 kcal/g

Non Hydrolyzable

3. Polyglycerol Esters (PGEs)

Function as emulsifiers in various food applications.

The first step involves the preparation of polyglycerols via polymerization of glycerol under alkaline conditions at 230ᵒC

These glycerol molecules are linked by an ether group between α-hydroxyl groups.

The polyglycerol is then esterified with vegetable oil fatty acids.

5–6 kcal/g

4. Diacylglycerol (DAG) Oil

It is composed of greater than 80% DAGs as a mixture of 1,3-DAGs and 1,2-DAGs at a ratio of 7:3

Manufacture of DAG oil involves enzyme-catalyzed (with sn-1,3 specific Lipozyme) esterification of fatty acids derived from natural edible plant oils

Principle: Although the oil contains the same amount of calories and fat as conventional fats, it is metabolized differently, which gives the oil its unique properties. DAG oil is digested and absorbed in the small intestine, with fewer fat-rich particles being reassembled to enter the bloodstream as TAGs. That means a portion of the fat molecules are available for use immediately as energy rather than stored as fat.

ADM Kao LLC,

Conclusion

At present there is no single ideal fat replacer that can recreate all the functional and sensory attributes of fat.

Much emphasis is being placed on heat-stable fat substitutes to maintain the taste and texture of fried foods.

Requirements: Safe, Inexpensive, Non-caloric, and Suitable for frying as well as cooking.

The final message to health conscious consumers may be that there is no “magic bullet” to achieving dietary goals.