Fat Replacement and Fat Imitations

These flashcards cover key concepts about the role of fats in food, various strategies for fat reduction and absorption, and the implications of dietary fat consumption.

What are the key roles of fat in food?

Fats help in brain development, support cell structure, aid in vitamin absorption, promote heart and vascular health, and provide a source of energy.

What are fat substitution or imitation

Fat substitutes are substances that directly replace fat in food products, having similar physical and chemical properties but lower caloric values.

fat imitation : manipulation of the microstructure

What is the function of Orlistat? (reduction of fat resorption)

Treat obesity, lipase inhibitor, preventing the absorption of fats from the diet

What is the main difference between fat substitutes and fat mimetics?

Fat substitutes replace fat with similar substances, while fat mimetics imitate the properties of fat without replacing it.

What are Salatrim and Olestra examples of? (fat substitute)

Salatrim is an example of a fat substitute and Olestra is an example of a fat replacer that cannot be digested because of 6-7-8 fatty acids clived on the sugar (no specific enzyme to digest) Olestra has an effect on the absorption of fat-soluble vitamins, leading to possible deficiencies.

What is the impact of labeling products as low fat? and name a method to have fat reduction in a food product.

Labeling snacks as low fat can lead to increased food intake by up to 50% during a single consumption occasion. Multiple emulsion, oil droplets are filled with smaller water droplets (reduction to 50%)

What are some health aspects associated with high fat intake?

High fat intake is linked to obesity, coronary heart disease, certain types of cancer, and cardiovascular diseases.

What is inulin (fat imitation)

Inulin is a soluble fiber used to mimic fat in food, providing a non-digestible option that can replace butter and margarine.

what is semaglutid

reduce hunger and appetite, reduce total calories intake

Explain what coating is

hydrophilic biopolymers, binds water in a coating to reduce water loss = reduction of oil intake

What is Epogee (Fat substitute)

Fat substitute, remain solid at body temperature, no interaction with other nutrients

what is hydrocolloids (fat imitation)

can mimic fat viscosity and texture in food products, providing mouthfeel and stability.

tell me the strategy to reduce fat

1:reduction of fat absorption

2:reduction of fat

3:Reduction of fat during food processing

4:Fat substitution/Fat imitation

give me fat imitation

Protein, Starch, Cellulose, Gums, Polysaccharide