FAT

SUBSTITU

TIONS IN

FOODS

AD

RI E

NN

E O

RT

EG

A

AP

RI L

21

, 2

01

5

OVERVIEW:1.Fats in diet2.Nutritional quality of fats3.Why we need fats4.Sources5.Fat replacers 6.Conclusion

FATS IN DIET

Triglycerides Fatty Acids

Saturated Fatty Acids

Unsaturated Fatty Acids

Monounsaturated Fatty Acids

(MUFA)

Polyunsaturated Fatty Acids

(PUFA)

Glycerol

Ortega, A. 2015

http://study.com/cimages/multimages/16/saturated_and_unsaturated_fatty_acids.gif

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

•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

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

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

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

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

FATS IN FOODS:

• Appearance • Taste• Texture• Stability

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

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

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

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.

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

Questions?