Fat Replacers in Baked Foods

Fat Replacers in Baked Foods

Fats in baked foods do more than just add calories. In fact the characteristics most important in baked goods are derived from the functional properties of fats and oils. Functions of fats are:

-Provides aeration during mixing

-Tenderizes products

-Provides shelf life preservation

-Modifies dough consistency

-Provides heat transfer

-Contributes and delivers flavors

-Facilitates release from equipment

-Imparts desirable eating quality

-Provides flakiness in pastry products

Formulation of fat-free or low-fat baked foods is a serious technical challenge. When fat is replaced, its multiple functions are shared among different ingredients.

Fat Replacers

Synthetic Fats: Synthetic fats are generally defined as unabsorbed, non-metabolized, non-caloric fats that are mostly made by esterifying sucrose with long-chain fatty acids. Esterifying six to eight of the hydroxyl groups of sucrose gives materials that have the appearance and physical properties of fat, such as sucrose polyesters. However, there are questions concerning health, like soluble vitamin depletion associated with synthetic fats.

Structured Fats: Structured fats, also known as low calorie fats, are synthetically designed with particular functional properties in mind. Triglyceride molecules are rearranged into new lengths, combining short and long-chain fatty acids to obtain desired functionalities. They have about one half the calorie density of regular fat, but differ in the way that they achieve this reduction.

Emulsifiers of Surface Active Agents: Emulsifiers or Surface Active Agents are esters of edible fatty acids that are able to modify the surface properties of solids or liquids. In fact, emulsifiers possess many properties of a fat or oil. Their properties include emulsification, wetting control, aeration, film formation, defoaming, starch complexing, protein complexing, freeze thaw stability control, protective barrier formation and resistance to abuse from mixing. Common emulsifiers include lecithin and mono- and diglycerides.

Hydrocolloids: Hydrocolloids are long chain polymeric materials that thicken or gel in aqueous systems. They also possess other functional properties such as stabilizing, emulsifying, whipping and encapsulating (e.g. all edible gums). They are not typically used as complete fat replacers, but are incorporated in the formulation of low-fat products.

Starch and Starch Derivatives: Starch is a polysaccharide of long chains of dextrose molecules. Starch gelatinizes when water and heat are added forming a gel with the same texture and mouth feel as the original fat-containing food. Many years ago, it was discovered that starch degraded to lower molecular weight compounds with lower dextrose equivalents (D.E.), a smooth, bland fat like texture (e.g. various dextrin and maltodextin). The main attraction of starch and starch derivatives is their low calorie content (4 Kcal/g), low concentration requirements.

Micro particulates: Micro particulates have been in existence since 1960. They are insoluble materials of spheroid shape and small particle size (about 0.1 to 0.3 microns), made by a number of patented procedures. Because of these characteristics, they are not perceived as particulates by the tongue. They allow for the particles to roll over one another smoothly, enhancing the fatty perception of the food (e.g. microcrystalline cellulose and micropaticulated proteins)

Hemicelluloses: Hemicelluloses are plant polysaccharides that are extractable by aqueous alkali solutions, with the exception of starches and water soluble gums. Typical examples of hemicelluloses are pentosans and beta-glucans.

References: “ Cereals International” and “ Food Ingredients & Analysis”

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