Olestra And Its Impact

Initially, as previously mentioned, the desire was to find an ingredient that would behave, both physically and chemically, like fat, while contributing fewer calories, and which could be used in all product types by directly substituting for the fat, with little or no need to reformulate the product. Olestra, a sucrose polyester, first synthesized in 1968 and patented by the Procter & Gamble Company in 1971, precisely fitted those criteria (Mattson and Volpenheim, 1971). With sucrose...

References

Anon., Taking the non-fat option, Food Man., August 17, 1990. Anon., Quest for fat substututes taking many routes, Inform, 2 (2), 115, 1991a. Anon., Ault Foods develops fat replacement, Food Drink Daily, August 30, 1, 1991b. Anon., Fat substitutes Finding method in the madness, Prepared Foods, 161 (13), 21, 1992. Anon., Pfizer introduces Dairy-Lo, Confect. Prod., 59 (7), 538, 1993. Anon., Profiling fat functionality, Source, No. 13, 6, 1994. Anon., Olestra gets a second patent extension,...

B2 Production Process And Patent Status

The production process for low-DE potato maltodextrins is relatively simple a concentrated starch slurry is solubilized by jetcooking, the starch solution is enzymatically converted until the desired degree of hydrolysis (DE) is achieved, the enzyme is inactivated by either heat or a reduction in pH, and the product is spray-dried. A generalized scheme for maltodextrin production has been described in more detail in Chapter 6A. Although there are several process patents in the field associated...

Other Fat Replacers

Not all fat replacers can be classified as food additives as currently defined by the Directive 89 107 EEC on food additives (the so-called framework additives directive). A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of the food whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging,...

Classified List of Fat Replacers and Their Applications

The following table groups fat replacers according to the classification presented in Chapter 1 (Section 1.4.2). In each group, the fat replacers are listed in alphabetical order of their trade names (or common names). This should enable the reader to easily locate a particular fat replacer in the table. It should be noted that, while registered trademarks are not included in the table, the majority of the trade names do in fact carry registered trademarks and the ownership of these belong to...

Fat Replacers In The Context Of Functional Foods

The link between fat replacers and functional foods has not previously been made. However, that an association does exist, as will be demonstrated here, is worth pointing out amidst the current high level of interest in functional foods. One definition for a functional food states that it is a food which positively affects physiological functions of the body in a targeted way as a result of it containing ingredients which may, in due course, justify health claims (Roberfroid, 1995). Taking this...

Other Applications

Polydextrose can be used to replace part of the fat in soft chewy candies with little effect on structure. Since polydextrose has a higher viscosity than simple sugars and polyols at equivalent concentrations, it can contribute to the creamy mouthfeel of the product. Spoonable and pourable dressings can be made with reduced levels of oil using polydextrose. Polydextrose provides some of the functionality of the oil by providing mouthfeel, viscosity, and bulk in this application (Kappas et al.,...

Info

Gelcarin GP 911 and Seakem GP 418, FMC Food Ingredients Division. Modified from FMC Corp., 1994d. With permission of the FMC Corporation, Brussels, Belgium. Gelcarin GP 911 and Seakem GP 418, FMC Food Ingredients Division. Modified from FMC Corp., 1994d. With permission of the FMC Corporation, Brussels, Belgium. and lubricating the protein structure, Novagel improves both the melting and eating properties of low-fat cheeses Bullens et al., 1994 . Manufacturing typically involves dispersion in...