Fats and fat reduction methods

What roles do fats play in food products?

They influence fat profile, viscosity, melting point, crystallinity, spreadability, processing behaviour (heat stability, aeration), post-processing behaviour (shear sensitivity, migration), and storage stability (rancidity, de-emulsification).

How do fats affect sensory properties?

They impact appearance (gloss, colour, translucency), texture (hardness, elasticity), flavour release and development, mouthfeel (creaminess, lubrication), and satiety.

What is the hunger-satiety cycle?

A biological and behavioural system maintaining energy balance, evolved to favour energy-dense foods. Product development can trick this drive to reduce calorie intake.

Why are fats considered energy dense?

Fats provide 9 kcal/g, more than carbohydrates, proteins, sugars, and alcohol.

Are fats the main cause of obesity?

No. Modern research shows overall calorie excess, not fat alone, drives weight gain. Focus is on reducing high-energy, low-nutrient foods.

What essential roles do fats play in health?

They supply EFAs, prostaglandin precursors, fat-soluble vitamins (A, D, E, K), and improve bioavailability of lipid-soluble drugs.

Does dietary cholesterol increase CVD risk?

Not directly. Risk correlates more with saturated and trans fats. Eggs (high cholesterol, low saturated fat) show no increased CHD risk.

What are the main types of fatty acids and their health impacts? Saturated

Solid, linked to CVD, recommended <10% intake.

What are the main types of fatty acids and their health impacts? Unsaturated.

Liquid oils, healthier, includes MUFA & PUFA (omega-3 & -6 beneficial).

What are the main types of fatty acids and their health impacts? Trans.

Industrially hydrogenated, strongly linked to CVD, being phased out globally.

Why is obesity a major concern?

Global prevalence rising; obesity is a risk factor for CVD, type 2 diabetes, and some cancers.

What are two main strategies for reducing fat in foods?

Direct fat removal (mechanical trimming) and reformulation using fat replacers (starch, protein, fibre).

What are the categories of fat replacers? Fat substitutes.

Chemically similar to fat (e.g., olestra).

What are the categories of fat replacers? Fat mimetics.

Mimic sensory properties using water, starch, or protein.

What are the categories of fat replacers? Low calorie fats

Modified triglycerides (e.g., Salatrim).

What are the categories of fat replacers? Fat extenders

Blend of fats and other ingredients.

Fat replacers: Olestra

Non-digestible, FDA-approved in US, banned in EU.

Fat replacers: Sucrose esters (E473)

Emulsifiers, calorific, regulated limits.

Fat replacers: Salatrim

Low-calorie, not heat-stable.

Fat replacers: Simplesse

Whey protein microparticles, creamy texture, 4 kcal/g.

Fat replacers: maltodextrins

Mimic fat globules, DE <10 best for fat replacement.

Fat replacers: Fibre based

Methylcellulose, inulin, beta-glucans: non-caloric, texture modifiers, health benefits.

How does glyceroil improve low fat food quality?

Enhances texture and mouthfeel.

Retains moisture (humectant). Lowers freezing point (smooth ice cream texture). Adds mild sweetness (60% of sucrose). Acts as preservative.

Fat replacers: EPG derivative

Fat-like properties, only 0.7 kcal/g.

Fat analysis FAME (GC analysis)

Profiles individual fatty acids.

Fat analysis gravimetric Soxhlet

Measures total fat %, simple but lacks detail.

Fat analysis spectroscopic FTIR, Raman:

Non-destructive, multi-component analysis.