ByDr. M. A. BADR

Prof Internal Med.Univer Alex.Depart of Diabetes & Metabolism

Consultant Mouwasat Hospital

ByDr. M. A. BADR

Prof Internal Med.Univer Alex.Depart of Diabetes & Metabolism

Consultant Mouwasat Hospital

FAT REPLACEMENTS

FAT SUBSTITUTES

FAT REPLACERS

Lipids/Fats

Essential fatty acids: linoleic& linolenicacids

Saturated Fat Unsaturated Fat

الدهونرغي مشبعة

ضرورية

CISTRANS

TETRAVALENT

Foods with Saturated FAFoods with Saturated FA

Animal fatsAnimal fats

• MeatMeat

• Dairy productsDairy products

• ButterButter

Tropical oilsTropical oils

• Palm and coconut oilPalm and coconut oil

Foods with unsaturated FA Foods with unsaturated FA

•MUFAMUFA

-Olive, canola oil -Olive, canola oil

-Nuts-Nuts

•PUFAPUFA

-Soybean, corn oil-Soybean, corn oil

•Omega 3 FAOmega 3 FA

-Salamon -Salamon

-Cold water-Cold water

Nobel laureate Paul Sabatier worked in the 1890s to develop the chemistry of hydrogenation which enabled the margarine, oil hydrogenation, and synthetic methanol industries. While Sabatier only considered hydrogenation of vapours, the German chemist Wilhelm Normann showed in 1901 that liquid oils could be hydrogenated and patented the process in 1902. In 1909, Procter & Gamble acquired the US rights to the Normann patent; in 1911, they began marketing the first hydrogenated shortening, Crisco (composed largely of partially hydrogenated cottonseed oil )..

Walt Disney Company will begin getting rid of trans fats in meals at US theme parks

(Disneyland, Walt Disney World, etc.) by the end of 2007, and will stop the inclusion of trans fats in

licensed or promotional products by 2008.

The EFSA Journal (2004) 81, 1-49 Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the presence of trans fatty acids in foods and the effect on human health of the consumption of trans fatty acids (Request N° EFSA-Q-2003-022) (adopted on 8 July 2004)

The palm fruit is the source of both palm oil (extracted from palm fruit) and palm kernel oil (extracted from the fruit seeds). Babassu oil is extracted from the kernels of the Babassu palm.

The oil palm gives its name to the 16 carbon saturated fatty acid palmitic acid found in palm oil; monounsaturated oleic acid is also a constituent of palm oil while palm kernel oil contains mainly lauric acid.

Palm oil became a highly sought-after commodity by British traders, the oil being used as industrial lubricant for the machines of Britain's ongoing Industrial Revolution, as well as forming the basis for different brands of soap such as Palmolive. By c.1870, palm oil constituted the primary export of some West African states such as Ghana and Nigeria.

The World Health Organization in its report states there is convincing evidence that palmitic oil consumption contributes to an increased risk of developing of cardiovascular diseases.

Dietary changes and Disease

The explosion of fat free, Cholesterol-free, low fat, light, and reduced calorie products e.g salad dressings, mayonnaise sour cream, frozen desserts, bakedgoods, and snack foods.

Sales consumer interest.

Consumer demand- good-tasting- lower-fat foods

The explosion of fat free, Cholesterol-free, low fat, light, and reduced calorie products e.g salad dressings, mayonnaise sour cream, frozen desserts, bakedgoods, and snack foods.

Sales consumer interest.

Consumer demand- good-tasting- lower-fat foods

FAT REPLACERSFAT REPLACERS

Health and nutrition benefits of fat replacers. 1- To modify the intake of fat.

(motivation)

2- No strong personal motivation(taste, cost, availability)

3- Extra consumption rather than replacement

Health and nutrition benefits of fat replacers. 1- To modify the intake of fat.

(motivation)

2- No strong personal motivation(taste, cost, availability)

3- Extra consumption rather than replacement

Definition

Fat replacers

* Safe compounds

* Has all the functional and organoleptic properties

(taste & appearance) of fat

* Significantly fewer calories

Definition

Fat replacers

* Safe compounds

* Has all the functional and organoleptic properties

(taste & appearance) of fat

* Significantly fewer calories

Classification

1- Carbohydrate - based

2- Protein - based

3- Fat- based

Classification

1- Carbohydrate - based

2- Protein - based

3- Fat- based

Carbohydrate – basedCarbohydrate – based

* Carbohydrate polymers* Carbohydrate polymers

* Hydrocolloids* Hydrocolloids

* Polyols * Polyols (sugar alcohols or bulking ingredients)(sugar alcohols or bulking ingredients)

Carbohydrate - based

* Carbohydrate polymers

Consists of - Modified food starches- Dextrin- Maltodextrins

Created from : Cereals, grains, and / or starches such as corn, potato, & Tapioca.

NB: Polydextrose is also included.

Carbohydrate - based

* Carbohydrate polymers

Consists of - Modified food starches- Dextrin- Maltodextrins

Created from : Cereals, grains, and / or starches such as corn, potato, & Tapioca.

NB: Polydextrose is also included.

CHO based Fat Replacers

- CHO Polymers (continue)• Refining Modified food starches

provide specific attributee.g anti - staling forbaked goods

* CHO polymer needs more liquid to be added.A gelling reaction occurs that provides a thick, creamy mouth - feel.

CHO based Fat Replacers

- CHO Polymers (continue)• Refining Modified food starches

provide specific attributee.g anti - staling forbaked goods

* CHO polymer needs more liquid to be added.A gelling reaction occurs that provides a thick, creamy mouth - feel.

CHO based Fat Replacers

- - HydrocolloidsHydrocolloidsGums, gels and fibers

* Provide thickness

* Stabilizing, emulsifying and/or providing structure to foods.

* Some products, like pectin and bran

* 2 common foods, apple sauce and pureed prunes

(add bulk and flavor in baking)

CHO based Fat Replacers

- - HydrocolloidsHydrocolloidsGums, gels and fibers

* Provide thickness

* Stabilizing, emulsifying and/or providing structure to foods.

* Some products, like pectin and bran

* 2 common foods, apple sauce and pureed prunes

(add bulk and flavor in baking)

CHO based Fat Replacers

-Polyols (sugar alcohols bulking ingredients)

* Provide volume or bulk

* Sorbitol, isomalt, lactitol maltitol, mannitol, xylitol & hydrogenated starch hydrolysates

* Familiar in low - calorie diet in diabetics, high intensity sweeteners as aspartame, saccharin and acesulfame-K

CHO based Fat Replacers

-Polyols (sugar alcohols bulking ingredients)

* Provide volume or bulk

* Sorbitol, isomalt, lactitol maltitol, mannitol, xylitol & hydrogenated starch hydrolysates

* Familiar in low - calorie diet in diabetics, high intensity sweeteners as aspartame, saccharin and acesulfame-K

Polyols-Polyols-

basic sugar + H basic sugar + H Polyols PolyolsSucroseSucroseGlucoseGlucoseStrach based syrupStrach based syrup

Strach based syrup + H Strach based syrup + H

HHydrogenated ydrogenated SStrach trach HHydrolysateydrolysate (H S H)(H S H)

Polyols-Polyols-

basic sugar + H basic sugar + H Polyols PolyolsSucroseSucroseGlucoseGlucoseStrach based syrupStrach based syrup

Strach based syrup + H Strach based syrup + H

HHydrogenated ydrogenated SStrach trach HHydrolysateydrolysate (H S H)(H S H)

Characteristics of polyols

* Sweeteners * Crystallization

* Viscosity * Moisture

* Extreme heat * < 4 K cal/g

* Laxative

Characteristics of polyols

* Sweeteners * Crystallization

* Viscosity * Moisture

* Extreme heat * < 4 K cal/g

* Laxative

Protein-based Fat Replacers

Microparticulated protein is created by heating and blending protein at high temperature to develop microscopic particles that are said to float over the tongue to provide the creamy mouth - feel of fat.

Origin : egg white or whey protein

Protein-based Fat Replacers

Microparticulated protein is created by heating and blending protein at high temperature to develop microscopic particles that are said to float over the tongue to provide the creamy mouth - feel of fat.

Origin : egg white or whey protein

- Cannot be used in fried or baked foods protein will coagulate and loose creaminess.

- 1.3 K cal/g

- Cannot be used in fried or baked foods protein will coagulate and loose creaminess.

- 1.3 K cal/g

Protein - based Fat ReplacersProtein - based Fat Replacers

Fat – BasedEmulsifiers, produced by replacing the triglycerides in vegetable oils, such as mono and diglycerides, and poly sorbate, have been used in foods for many years.

Partially absorbed 9 K cal/g 5 K cal/g

- Caprenin

- Salatrim & others.

- Olestra

Fat – BasedEmulsifiers, produced by replacing the triglycerides in vegetable oils, such as mono and diglycerides, and poly sorbate, have been used in foods for many years.

Partially absorbed 9 K cal/g 5 K cal/g

- Caprenin

- Salatrim & others.

- Olestra

Caprenin( Procter & Gamble, Cincinnati, OH)

-reduced - calorie TG- contains 3 molecules of F.A., Caprylic, Capric and behenic acid, esterified to one glycerol molecule.- behenic acid is partially absorbed,

-Caprenin 5 K cal/g.

Caprenin( Procter & Gamble, Cincinnati, OH)

-reduced - calorie TG- contains 3 molecules of F.A., Caprylic, Capric and behenic acid, esterified to one glycerol molecule.- behenic acid is partially absorbed,

-Caprenin 5 K cal/g.

- Triacylglycerol composed of glycerol plus acetic propionic, and butyric acids ( short chain FA) and stearic acid (long chain FA)

- Partially absorbed 5 K cal/g

- Triacylglycerol composed of glycerol plus acetic propionic, and butyric acids ( short chain FA) and stearic acid (long chain FA)

- Partially absorbed 5 K cal/g

SalatrimSalatrim

Olestra.(Olean Procter & Gamble)

- Generic name for a preparation of sucrose polyesters

- Has a sucrose core with six to eight FA. side chains (large)

unabsorbed provides no calories

- FDA approval 1996.

Olestra.(Olean Procter & Gamble)

- Generic name for a preparation of sucrose polyesters

- Has a sucrose core with six to eight FA. side chains (large)

unabsorbed provides no calories

- FDA approval 1996.

- Used in prepackaged ready to eat savory (not sweet), snacks such as potato, corn, chips and crackers

-For frying or baking, in dough conditioners, in sprays, in filling ingredients, or in flavors

- ( replace 100% of fat).

- Used in prepackaged ready to eat savory (not sweet), snacks such as potato, corn, chips and crackers

-For frying or baking, in dough conditioners, in sprays, in filling ingredients, or in flavors

- ( replace 100% of fat).

OlestraOlestra

Food additiveFood additive

1- Intentional additives:Perform specific functionsin food

2- Incidental food additives:no function

Olestra: food additive approval

FDA Generally Recognized As Safe

(GRAS)

1- Intentional additives:Perform specific functionsin food

2- Incidental food additives:no function

Olestra: food additive approval

FDA Generally Recognized As Safe

(GRAS)

Review of Safety LiteratureReview of Safety Literature

1- Fat soluble vitaminsA, D, E and K

2- Beta carotene (effect ?)

3- Poly-dextrose fermentation in colon

4- Olestra & Diazepam, propanolol, oral contraceptives.

1- Fat soluble vitaminsA, D, E and K

2- Beta carotene (effect ?)

3- Poly-dextrose fermentation in colon

4- Olestra & Diazepam, propanolol, oral contraceptives.

Question ?Are there health and nutrition benefits.

* Energy

* Lipids

* Diabetics

Question ?Are there health and nutrition benefits.

* Energy

* Lipids

* Diabetics

WEIGHT?CALORIE CONTROL COUNCIL SURVEY

* Consumers ranked to maintain

Current weight 54%

* and to maintain an 52%

attractive physical appearance

WEIGHT?CALORIE CONTROL COUNCIL SURVEY

* Consumers ranked to maintain

Current weight 54%

* and to maintain an 52%

attractive physical appearance

Energy and fat compensation.

Unintended effects:-

* no total daily reduction in fat or calories

“over consumption of other foods”

* Higher intake of CHO

- affect - TG

- Affect - glycaemic control (diabetic) &

- Reduced - fat foods as an isolated dietary strategy for weight loss is limited.

(Gatenby et al . Appetite 25:241-52; 1995)

Energy and fat compensation.

Unintended effects:-

* no total daily reduction in fat or calories

“over consumption of other foods”

* Higher intake of CHO

- affect - TG

- Affect - glycaemic control (diabetic) &

- Reduced - fat foods as an isolated dietary strategy for weight loss is limited.

(Gatenby et al . Appetite 25:241-52; 1995)

Effect on Lipids-Olestra (Fat-based) reduces LDL cholesterol, appeared to be due to

- of intestinal absorption of cholesterol,

- not through effects on bile acid excretion (Glueck et al)

Effect on Lipids-Olestra (Fat-based) reduces LDL cholesterol, appeared to be due to

- of intestinal absorption of cholesterol,

- not through effects on bile acid excretion (Glueck et al)Clin Nutr 33 : 2177-81,1980Am J Cllin Nutrition 37 : 347-54, 1983

41 : 1-12, 198537 : 347-354,1983

Clin Nutr 33 : 2177-81,1980Am J Cllin Nutrition 37 : 347-54, 1983

41 : 1-12, 198537 : 347-354,1983

Role of fat replacersGrundy et al (Am J Clin Nutr 44;620-29, 1986)Patient 6 obese with type 2

3 hypertriglyceridemic follow up 16-50 days

Diet Consumed liquid hypo caloric diets 40% of the calories or 90 g/day of sucrose polyester

Results Reduction of 20% cholest.

26% LDL

3 hyper TG ---------------------------------- TG

Low Calorie LDL no change with without

Sucrose polyester

Role of fat replacersGrundy et al (Am J Clin Nutr 44;620-29, 1986)Patient 6 obese with type 2

3 hypertriglyceridemic follow up 16-50 days

Diet Consumed liquid hypo caloric diets 40% of the calories or 90 g/day of sucrose polyester

Results Reduction of 20% cholest.

26% LDL

3 hyper TG ---------------------------------- TG

Low Calorie LDL no change with without

Sucrose polyester

The use of fat-replaced foods alone should not

be expected to produce spontaneous

improvements. Such improvements will still be

dependent on long term behavioral changes that

include not only modifications in fat, but also

modifications in overall energy intake and

increases in energy expenditure. Miller and Rolls.

Fat substitute Handbook. Roller S, Ed.

The use of fat-replaced foods alone should not

be expected to produce spontaneous

improvements. Such improvements will still be

dependent on long term behavioral changes that

include not only modifications in fat, but also

modifications in overall energy intake and

increases in energy expenditure. Miller and Rolls.

Fat substitute Handbook. Roller S, Ed.

Healthy

Thank

You