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Scientific, Health and Social Aspects of the Food Industry Part 11

Tham khảo tài liệu 'scientific, health and social aspects of the food industry part 11', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | Trends in Functional Food Against Obesity 289 With respect to fat substitutes several fat replacers have been developed to assimilate the sensory properties of fat. It can be divided basically into 3 groups 1 based on proteins used mainly in dairy products 2 based on carbohydrates used in dressings meat products etc. and 3 based on modified fat that may contains organoleptic characteristics similar to fats but with a lower caloric content. Among them Olestra approved in 1996 by the United States to replace fats and oils is a sucrose polyester containing between 6 and 8 fatty acids per molecule that has organoleptic properties similar to those of typical fat but without the capacity of being hydrolyzed by lipases and Salatrim a mixture of long- mainly stearic acid and short-chain fatty acids acetic propionic and butyric esterified with glycerol that greatly reduce the caloric intake per gram of fat. The main drawback of the use of fat-based substitutes is the possible decrease in the absorption of fat soluble vitamins which must be taken into account in the formulation or modification of food that are sources of fat-soluble vitamins in the diet. Naturally foods with lower energy density and satiety properties such as fruits and vegetables compared to energy-dense foods are low in fat and high in water and or dietary fibre content since these compounds may add weight and volume to foods without increasing its caloric content. Therefore increasing the water content through wetting agents and or increasing the content of dietary fibre could be a possible approach. Possibly the best option is to reduce the energy density of foods by the incorporation of fibre with an average energy value of 1-2 kcal g to the formulations which also includes the possibility to increase the water content of food products. Physiologically fibre may decrease the absorption of macronutrients like fat and carbohydrates reducing its energy value. On the other hand some fibres obtained from .