Classified List of Fat Replacers and Their Applications

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Sylvia A. Jones

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 the developers or manufacturers which are given in the fourth column of the table. Other information given in the table includes chemical name/composition (with origin of the base material and processes used, where appropriate and when available), the concentration at which the fat replacer is normally used, special features, and applications in foods.

All the information given in the table has been compiled over the years at the Leath-erhead Food Research Association from published data, ingredient launches, and company brochures, and is exclusively concerned with those ingredients that have been purposely developed, or, in the case of established ingredients, have been claimed and used to replace some of the functional properties of fats in terms of mouthfeel, structural, or textural characteristics. Hence, the list deliberately does not include those ingredients which have been developed to provide only the flavors associated with particular fats or oils. Furthermore, standard basic ingredients (e.g., gelatin, caseinate, other proteins, and starches) are omitted in order to simplify the table, although, as discussed in Chapters 1 and 4, it is well recognized that some play useful supporting roles in replacing fat in

* Reproduced from Jones, S. A., Fat replacers database, Leatherhead Food Research Association. With permission.

certain products. On the other hand, some fat replacers that made an impact at one time but were either not commercialized or their production has subsequently been discontinued, are included in the list, and the significance of these is made apparent in Chapter 1 and Chapter 4. Finally, synthetic fat substitutes are included in the table. At the time of writing, they remained only as possible concepts for fat replacement in the future, since, so far, none have been approved for use in foods. As mentioned in Chapters 1 and 13, petitions for the use of olestra in foods have been with the FDA since 1987, and a final decision was expected before the end of 1995.

It should be noted that, although the table includes nearly 300 individual ingredients or systems introduced by different companies, absence from the list does not have any negative implications. Furthermore, the inclusion in this list of a fat replacer from a particular manufacturer does not indicate preferential endorsement of a product.

Starch-derived Amalean I

Modified high amylose corn starch

Starch-derived Amalean Instant II

Modified high amylose starch

Starch-derived C*Pur 01906 C*Pur 019R7

Starch-derived CrystaLean

Starch-derived Dairytrim

Potato maltodextrin (enzymic process) 01906-DE 2-5 019R7-DE 3-7 Maltodextrin (physical and biochemical process) from a hybrid variety of high amylose corn; 30% dietary fiber

Hydrolyzed rice and oat flour

Starch-derived Debranched Araban

Starch-derived Enzymically debranched starch

Starch-derived Instant Pure-Flo

Enzymically debranched sugar beet araban Partially enzymically debranched waxy maize starch HP waxy corn starch

American Maize Products Company, IN, USA

American Maize Products Company, IN, USA

Cerestar SA/NV, Brussels, Belgium

Opta Food Ingredients Inc., MA, USA; (to be manufactured by -) National Starch & Chemical Co., NJ, USA

Partnership — Quaker Oats Company, IL, USA and Rhone-Poulenc Food Ingredients, NJ, USA British Sugar pic.,

Peterborough, UK National Starch & Chemical Company, Food Product Division, NJ, USA National Starch & Chemical Company, Food Product Division, NJ, USA

Gel forms at 25% solids

1-2% in salad dressings, 3-10% in margarine spread

Highly crystalline maltodextrin with high fiber content

So far not commercialized So far not commercialized

Cheesecake, pour/spoonable salad dressings, sauces, cream fillings, dips, spreads, bakery, dairy products Bakery, sauces, gravies, soups, salad dressings, dairy products, dips, icings, cheese spreads, desserts Salad dressings, sauces, ice cream, butter cream, margarine, processed meats

Extruded and baked foods, biscuits, crackers, cookies

Spreads, dips, cookies, processed cheese, frozen desserts

Low-fat spreads, ice cream, chilled or frozen desserts

Dressings, ice cream, pork pie fillings and pastry

Bakery products, instant desserts

Starch-derived Leanbind

Starch-derived LoDex 5 LoDex 10

Modified starch

Maltodextrin from waxy maize starch

Starch-derived Lycadex 100 Lycadex 200 Starch-derived Maltrin M040 Maltrin M100 Maltrin M150

Starch-derived N-Lite B

Starch-derived N-Lite CL

100 = Potato maltodextrin DE < 5 (enzymic process) 200 = Corn maltodextrin DE <5

Corn starch maltodextrin DE 4

Corn starch maltodextrin DE 9-13 Corn starch maltodextrin DE 14-18

Waxy maize maltodextrrin

Modified food starch

National Starch & Chemical Company, Food Product Division, NJ, USA American Maize Products Company, IN, USA

Roquette, Lille Cedex, France

Grain Processing Corporation, IA, USA

(M040 — soluble in hot water, M100 — readily soluble in water)

National Starch & Chemical Company, Food Product Division, NJ, USA National Starch & Chemical Company, Food Product Division, NJ, USA

Gel forms at 25-30% solids

For use in flavor sensitive systems

Meat, fish and poultry products

Baby foods, bakery products and ingredients, beverages, breakfast cereals, sauces, confectionery, dairy products, desserts, salad dressings, spreads, icings, frozen novelties, soups, gravies, snack foods, puddings

Salad dressings, spreads, bakery products, ice cream

Bakery and snack foods, beverages, confectionery, dairy products, salad dressings, dips, margarine, spreads, frozen desserts, meat, fish and poultry products

Bakery products

Milk drinks, ice cream, yogurt

Starch-derived

Starch-derived

Starch-derived

Starch-derived

Starch-derived

Starch-derived

Starch-derived

Starch-derived

N-Lite D N-Lite L

N-Lite LP

N-Lite S

N-Lite SP N-Oil

Instant N-Oil Instant N-Oil II

Navadex 120-01 Navadex 120-10

Novelose

Modified starch

Modified waxy maize starch

Modified waxy maize starch (liquid/pregel)

Modified waxy maize starch

Modified waxy maize starch (liquid/pregel)

N-Oil and Instant N-Oil =

Tapioca dextrins, Instant N-Oil II = instant tapioca maltodextrin

Hydrolyzed oat flour 120-01-DE 1 120-10-DE 10

Maltodextrin (physical and biochemical process) from a hybrid variety of high amylose corn; minimum 15% resitant starch

National Starch & Chemical Company, Food Product Division, NJ, USA

National Starch & Chemical Company, Food Product Division, NJ, USA

National Starch & Chemical Company, Food Product Division, NJ, USA

National Starch & Chemical Company, Food Product Division, NJ, USA

National Starch & Chemical Company, Food Product Division, NJ, USA

National Starch & Chemical Company, Food Product Division, NJ, USA

National Oats Co., IA, USA (division of Curtice Burns Foods Inc., NY, USA)

National Starch & Chemical Company, Food Product Division, NJ, USA

Usually incorporated as 25% solids dispersion which forms a gel system

Maltodextrin with high fiber content

Dairy products

Liquid systems (process temp. > 65»C for > 5 min) e.g., salad dressings, soups, sauces Cold process — liquid systems, e.g., pourable salad dressings, dry mix soups, sauces Liquid systems (process temp. > 70c°C for > 5 min), e.g., spoonable salad dressings, soups, dips, sauces, vinaigrette Liquid pregel systems, e.g., salad dressings, microwave soup and sauce mixes, instant dessert mixes Confectionery, soup, frozen desserts, spoon/pourable salad dressings, sour cream type products, yogurt, sauces, gravies, puddings Cookies, baked goods, salad dressings, soups, sauces, puddings, ice creams and dairy products Extruded products, bakery products, fiber fortified RTE cereals, pasta, snacks

Starch-derived OptaGrade

High-amylose corn starch (physically modified)

Starch-derived Paselli SA2 Paselli Excel

Potato maltodextrin (enzymic process; DE 2)

Starch-derived Pure-Gel B-990

Modified corn starch

Starch-derived Quaker Oatrim 1 Quaker Oatrim 5 Quaker Oatrim 10 Quaker Oatrim 5Q Pro-Oatrim

Enzymically hydrolyzed oat flour; typically 5% ß-glucan, DE 5; Pro-Oatrim — water-soluble

Starch-derived Remyline range Remyline — Starch from

Remygel range waxy rice hybrids

(amylopectin/amylose ratio = 98: 2) Remygel — Modified starch from waxy rice hybrids

Opta Food Ingredients Inc., Suitable for no-fat MA, USA applications, provides opacity

Avebe America Inc., NJ, USA

Grain Processing Corporation, IA, USA

Minimum concentration — 20% solids to form a gel system Paselli Excel — cold water soluble, flavor free

Based on USDA patented process for Oatrim; Licensed to partnership — Quaker Oats Company, IL, USA & Rhone-Poulenc Food Ingredients, NJ, USA

1-10% Typically gel formed at 25% solids and used after 24h refrigeration period

REMY Industries S.A., Leuven, Belgium/A&B Ingredients Inc., NJ, USA

1-5% (Stable to freeze-thaw cycles, sterilisation, and acid conditions)

Fermented dairy products, processed cheese, frozen desserts, salad cream, water-continuous-margarine-type spreads Dressings, sauces, spreads, frozen desserts, toppings, cakes, butter creams and fillings

Dips, spreads, sauces, gravies, sausages, ham and other meat products QO 5 — processed meat, bakery, prepared foods QO 5Q — delicately flavored applications. Generally — bakery products and ingredients, beverages, sauces, dairy products, meat, fish and poultry, salad dressings, soups, spreads Dairy products, baby foods, sauces, soups, salad dressings, mayonnaise, baked goods, margarine, frozen foods, ice cream, processed meats

Starch-derived

Rice*Trin 3 Complete Rice*Trin 10 Complete Rice*Trin 18 Complete Rice*Trin 10 Rice*Trin 18

Starch-derived Rice-gel L-100

R*Trin3,10,18 Complete — Enzymically hydrolyzed complete rice solids (10% protein, 90% maltodextrin at 3, 10 and 18 DE, repectively) R*Trin 10, 18 — Rice maltodextrin (10 and 18 DE, respectively) Rice Flour

Starch-derived Slenderlean

Modified tapioca starch

Starch-derived Sta-Slim 142

Sta-Slim 143

Sta-Slim 150

Sta-Slim 151

Sta-Slim 171 Starch-derived Star-Dri range

Modified potato starch

(instant) Modified potato starch (cook-up)

Modified tapioca starch

(instant) Modified tapioca starch

(cook-up) Modified starch Agglomerated waxy corn maltodextrins

Starch-derived StarchPlus SPR

StarchPlus SPW-LP

SPR — Natural rice starch from medium-grained rice SPW-LP — native starch from high-amylopectin short-grain rice

Zumbro Inc., MN, USA

3-6% Gels at > 15% conc. in water. Also available in agglomerated form — Insta*Rice*Trin Complete

Bakery products, bakery ingredients, breakfast cereal, baby foods, sauces, dairy products, meat, fish and poultry products, salad dressing, cheese spread, cream cheese, desserts

Rivland Partenership, USA

National Starch & Chemical 1 % Company, Food Product Division, NJ, USA

A. E. Staley Manufacturing 2^1% Company, IL, USA

Meat, fish and poultry products

Sausage and ground beef products

142, 143, 151, 150 — Bakery, sauces, dairy, desserts, salad dressings, soups

171 — Meat, fish, poultry products

A.E. Staley Maufacturing Company, IL, USA

California Natural Products, CA, USA

Available as DE 1, 5, 10, or 15. High bulking ability

Bakery, beverages, sauces, dairy, desserts, salad dressings, soups SPR — Puddings, baked goods

SPW-LP — Frozen products

Starch-derived Stellar

Instant Stellar

Starch-derived Still-Water Crystals

Starch-derived Tapiocaline range

Starch-derived TrimChoice (Oatrim) = TrimChoice 5 TrimChoice OC B-Trim

Acid hydrolyzed corn starch crystallites

A. E. Staley Manufacturing Company, IL, USA

Crystalline particles of modified golden pea carbohydrate, (90% carbohydrate — in that 10% dietary fiber) Partially pre-gelatinized starch derived from cassava flour

Enzymically hydrolyzed oat flour; typically 5% P-glucan, DE 5; OC — 2-3% P-glucan B-Trim = Reduced viscosity form

Woodstone Foods Corporation, Manitoba, Canada

Tipiak Inc., Pont-St-Martin, France/Fibrisol Service Ltd., London, UK (agent) Based on USDA patented process for Oatrim; licensed to partnership — ConAgra, NE, USA and A. E. Staley Manufacturing Company, IL, USA = Mountain Lake Manufacturing

High shear (> 8,000 psi) required at 20-25% solids Low temperature stability (up to 70~C)

Absorbs 10 times their weight of cold water and 12 times their weight of hot water

2-3% in sausages Available in granulated, powder and flake forms 1-10%

Typically gel formed at 25% solids and used after 24h refrigeration period

Baked goods, frostings, fillings, gravies, sauces, dairy products, salad dressings, cheese products, soups, spreads, meat products, confectionery, frozen dairy desserts Baked goods, dairy products, and processed meats

Meat products, ready meals, sauces, dairy products

Salad dressing, mayonnaise, meat products, baked goods, confectionery, ice cream, beverages, sauces, gravies, soups, cheese, margarine, dietetic foods, spreads, pet foods

Fiber-based

Fiber-based

Alko oat bran concentrate (OBC)

Avicel AC-815

Concentrated from the cell walls of oat groats, rich in soluble and insoluble dietary fiber Microcrystalline cellulose (MCC), alginate salts

Alko Ltd., Rajamaki,

Finland/ A&B Ingredients Inc., NJ, USA

FMC Corporation, PA, USA

Enhanced flavor release; opacity

Bakery products, breakfast cereals, etc.

Bakery products, sauces

Fiber-based

Fiber-based

Fiber-based

Fiber-based

Avicel FD-006 Avicel FD-100 Avicel PH-105 Avicel LM Avicel RC-501 Avicel RC-581 Avicel RC-591F Avicel CL-611 Better Basics Advanced Oat Fibre -White (780) Tan (770) Extra-fine (782) Cellulon

Cellulose Powder

FD and PH — Powdered grades of micro crystalline cellulose (MCC) LM — Reduced porosity MCC

RC and CL — Colloidal grades, i.e., co-processed MCC and CMC Oat fiber

Bacterial cellulose obtained through aerobic fermentation using Acetobacter strain (93-95% cellulose) Alpha-cellulose

Fiber-based

Centu Tex Centara II

Golden Pea Fiber

Fiber-based

Enzymically hydrolyzed cellulose

Mixture of oligomers derived by the degradation (enzymic, chemical or physical) of a cellulose derivative — CMC, Methyl Cellulose, Methyl Ethyl Cellulose

FMC Corporation, PA, USA

High shear required for all grades FD — Liquid foods, LM — Low moisture foods, RC/CL — Improved dispersability

Williamson Fibre Products, 3-6% County Cork, Ireland

The Weyerhaeuser Company, Washington, D.C./MD, USA

Available as wet product (approx. 20% solids) and in a dry form. Fine fiber structure; high surface area

J. Rettenmaier and Sohne GmbH and Co., Rosenberg/Holzm, Germany Woodstone Foods Corporation, Manitoba, Canada Alko Ltd., Rajamaki, Finland

High in pectin and hemicellulose. High water absorption capacity

Salad dressings, dips, spreads, bakery products, dairy products, ice cream, and frozen desserts, meat products

Processed meats, ice cream, batter coated products and deep fried food, chocolate, mayonnaise, spreads, frozen yogurt, danish pastry Pourable/spoonable dressings, frozen desserts, sauces

Baked goods, pasta, cheese, soups, sauces, fat spreads, comminuted meats, meat/fish spreads Low calorie icings

Cakes, icing, mayonnaise, spreads, margarine, pate (-other meat emulsions), cookies, snack fillings, creams, confectionery, extruded snacks, cereals, batters for frying

Fiber-based

Ex-Cel

Processed cellulose gum with sodium CMC

Fiber-based

Fibercel

Beta-Glucan fiber derived from yeast

Fiber-based

Fibrex

Hemicelluloses from sugar beet pulp

Fiber-based

Fibrim 1020 Fibrim 1250 Fibrim 1255 Fibrim 1450

Fiber derived from cell wall material of soybean cotyledon

Functional Foods Corp., USA

Alpha-Beta Technology, Inc. MA, USA

(Only permitted under current FDA legislation to be used in some cold processed products e.g., dressings)

Delta Fibre Foods Inc., MN, USA

Protein Technologies International, NJ, USA

Bakery products, beverages, sauces, confectionery, dairy products, desserts, fruits and vegetables, meat, fish and poultry products, salad dressings, mayonnaise, snack foods Ice cream, frozen yogurt, cheese products, processed meats, puddings, mayonnaise, salad dressings, frostings and icings, fillings, beverages, soups, canned foods, breads Baby foods, bakery products and ingredients, beverages, breakfast cereals, sauces, confectionery, dairy products, desserts, fruit and vegetables, meat, fish and poultry products, pet foods, salad dressings, soups, snack foods

1020 — Liquid beverages 1250 — RTE cereals 1255 — Extruded snacks and low calorie baked goods 1450 — High fiber and reduced calorie baked goods

Fiber-based Fibraline

Fiber-based Hemicellulose

Inulin

(fructose polymers, DP 2-60, with one glucose unit); obtained from chicory root Hemicellulose

Fiber-based Just Fibre

Fiber-based JustFiber CL-35H JustFiber CS-35H

99% Dietary fiber Two varieties available — Powdered Alpha Cellulose, and Bleached Vegetable Fibre

CL-35H — Cellulose CS-35H — Cottonseed fiber

Fiber-based Lean Maker

Oat bran and oat fiber based product

Fiber-based

Methocel

Hydroxypropylmethyl-cellulose

Methylcellulose (MC) Hydroxypropylmethyl-cellulose (HPMC)

Fiber-based

Opta Oat Fibers

Fiber derived from oat hulls

Cosucra SA, Momalle, 5^0%

Belgium Stable at temp < 85»C and down to pH 2. Bifidus stimulating properties

The NutraSweet Company, IL, USA

Filler Corporation, New York State, NY, USA and Lawrence Industries, Staffordshire, UK

Van den Bergh, Food Ingredients Group, IL, USA

Heller Seasonings and Ingredients, IL, USA (Main Ingredient Supplied by Quaker Oats Company, IL, USA)

The Dow Chemical Co. MI, USA

3% in low-fat meat 5% in pork sausages

Form gels on heating; on cooling reverse to pseudoplastic flow

Opta Food Ingredients Inc., MA, USA/Pfizer Inc., Food Science Group, New York, USA

Ice cream, cheese spreads, chocolate, dressings, meat products

Mayonnaise, salad dressing, butter substitutes, cheeses, dips, sour cream substitutes, whipped topping, spreads, sauces Bakery products, meat products, spreads, salad dressings, sauces

Dairy products, salad dressings, bakery products, beverages Meat, fish and poultry products, e.g., ground beef products, pork sausages (Potentially — bologna, hot dogs, pizza toppings) Fried foods, salad dressings, sauces, bakery products, frozen cheesecake, whipped toppings Bakery products, fried foods, extruded products, frozen desserts, pasta

Fiber-based

P-Fiber 150

Fiber-based

Fiber-based

Fiber-based

Potex Potex PPC

Raftiline GR Raftiline HP Raftiline LS Raftiline ST Raftiline ST-Gel

Snowite

Pea fiber

150C — Coarse, particles

1-2 mm 150M — Medium ground, particles 200 mm 150F — Fine ground, particles 30 mm Potato fiber (75% dietary fibers (-cellulose, pectin, hemi-cellulose, lignin), 10% starch and other carbohydrates, 0.3% fat) Inulin (fructose polymers, DP 2 - 60, with one glucose unit) obtained from chicory root

GR — Granulated HP — High Performance LS — Low Sugar (2%) ST — Standard (8% sucrose) ST-Gel — Instant Alkaline peroxide treated oat fibers

Fiber-based Sofalite F179 Prepared by separation,

Sofalite Ml 76 purification, drying and grinding of specific pea species

Grindsted (now Danisco Ingredients), Brabrand, Denmark

150M/F — 3% in liver paste or luncheon meat; 150C — 17% in marzipan

Meat products — (sausages, pate, liver paste, luncheon meat), also mayonnaise, dressings, marzipan

Agri Plot (part of Swedish Able to withstand conditions Meat products, bakery Potato Co.)/Avebe America of low pH, high temp., products, ketchup

Inc., NJ, USA freeze-thawing

Orafti (previously Raffinerie Tirlemontoise) Belgium and Rhone-Poulenc Food Ingredients, NJ, USA

Bifidus stimulating

Bakery products and ingredients, beverages, confectionery, dairy products, desserts, meat, fish and poultry products, spreads, ice cream, yogurt, soft cheese

Canadian Harvest USA, MN, USA (Company formed jointly by DuPont and ConAgra, NE, USA) Sofalia, Paris, France

F179 — dairy products, desserts, meat products, M176 — cooked sausages, pate, veg/meat/fish terrines

Fiber-based Solka-Floc 900 FCC 100% Cellulose (Beta 1 - > 4

glucan polymer)

Fiber-based

Swelite

Pea fibers from the inner fibers of the pea kernel, (2/3 insoluble cellulose and 1/3 soluble pectic substances)

Fiber-based

Fiber-based

Tabulóse 101 Tabulóse 102 Tabulóse SC-601 Tabulóse SC-681

UltraCel range

101 and 102 — Powdered microcrystalline cellulose SC-601 and SC-681 — Colloidal microcrystalline cellulose and sodium carboxymethylcellulose Microdisassembled fiber product derived from refined cellulose matrices

Fibre Sales and Development Corp. (subsidiary of Protein Technologies International, NJ, USA)/James River Corp.

Various fiber lengths and bulk volumes available

Cosucra SA, Momalle, Belgium

High-shear processing aids its water retention properties

BLANVER 0.5-20%

FARMOQUIMICA LTDA (Brazil)/BLANVER USA (New Jersey)/ZetaPharm, Inc.

Watson Foods Co. Inc., CT, USA

Synergistic with xanthan gum, CMC, and galactomannans; unaffected by high temp., high salt, extreme pH, and freeze-thaw cycling

Bakery products and ingredients, beverages, pasta, cakes, sauces, confectionery, dairy products, fruits and vegetables, salad dressings, meat, fish and poultry products, pet foods, soups, snack foods, cheese, frozen novelties Hamburgers, poultry products, sausages, vegetable products, soft cheese, ketchup, dressings, biscuits, extruded products Mayonnaise, salad dressings, sauces, dietary products, bakery products, imitation cheese products, canned meat products

Bakery products, spreads, meat products, icing, coatings, soups

Fiber-based

Vitacel range

Alpha-cellulose powder produced in several variants with varying fiber lengths

J. Rettenmaier and Sohne GmbH and Co., Rosenberg/Holzm, Germany

Bakery products and ingredients, beverages, sauces, dairy products, desserts, fruits and vegetables, pet foods, pasta, spreads, snack foods, cheese, soups, slimming foods and dietetic products, comminuted meats, meat/fish spreads, fat spreads

Protein-based Complete Milk Protein Complete milk protein (CMP-I)

Protein-based Dairy-Lo

Protein-based Dairylight

Protein-based Finesse

Whey protein concentrate -partially denatured (60-80%)

Whey protein concentrate -partially denatured (60-80%)

Containing piezo proteins -similar to Simplesse

American Dairy Specialties, USA

Ault Foods Ltd., Canada. (Marketed and sold outside Canada by -) Pfizer Food Science Group, New York, NY, USA Ault Foods Ltd., Canada

Reach Associates, Inc. NJ, USA

As for Dairylight (Dairylight was re-launched as Dairy-Lo by Pfizer)

2-5% (Water binder and emulsifier)

Bakery products, beverages, sauces, confectionery, dairy products, desserts, meat, fish and poultry products, salad dressings, soups, snack foods, spreads As for Dairylight

Frozen desserts, ice cream, yogurt, cheese, spreads, sour cream, possibly non-dairy products

Protein-based

Protein-based

Protein-based

Lactalbumin 75 Lactalbumin 70 SGH

Lactomil 9000 Lactomil HF

Lita A LitaC LitaD Lita KC

Protein-based Miprodan

Partially denatured milk protein

% Protein/% Lactose/% Fat 75-75%/9.5 %/6.0% 70 SGH — 72%/9.0%/6.0% Partially denatured milk protein

% Protein/% Lactose/% Fat 9000 — 87%/0.5%/1.0% HF — 72%/10.5%/2.8% Microparticulated zein protein from corn gluten, coated with a polysaccharide A = 90% zein, 5% CMC, 5% gum arabic

KC = 95% zein 5% Kappa carrageenan Milk protein

Protein-based rilac DR-6010 rilac DR-7015 :ilac DR-8080 rilac HA-7570 :ilac IC-7702 rilac PSE-7 rilac PSE-10 rilac PSE-54 rilac Y0-5010 rilac YO-5011 Nutrilac YO-7703

Nutril; Nutril; Nutril; Nutril; Nutril; Nutril; Nutril; Nutril; Nutril; Nutril;

All derived from 100% milk ingredients. Whey protein concentrates obtained through extrusion to produce a semi-solid fat-like product with good spreadability and smooth consistency

MILEI, Germany 6-10%

MILEI, Germany

Opta Food Ingredients Inc., MA, USA

Hydrophobic microparticulated protein

MD Food Ingredients, Viby J,

Denmark Danmark Protein A/S, Denmark

Royal Proteins Inc., IL, USA

YO-5010 and YO-5011 — 1.0-2.0%, YO-7703 — 0.6-2.5%, DR-6010 — 1.0-5.0%, DR-8080 — 0.5-4.0% (DR 6010 — needs heat treatment for best results)

Dairy based products: butter, frozen desserts, cream spreads, sour cream, ice cream

Dairy based products: butter, frozen desserts, cream spreads, sour cream, ice cream

Frozen desserts, mayonnaise, sour cream, salad dressing, whipped topping, milk yogurt, non-dairy creamer, frosting, cream soups and sauces, cream/cottage cheese, dips, processed meats, chocolate and confectionery

Ice cream

YO — Yogurt and cultured products. DR-6010 — dressings, mayonnaise, sauces, dips. DR-8080 — Salad dressings, cold processed mayonnaise. IC-7702 — dairy products. DR-7015 — Salad dressings. HA-7570 — Meat, fish and poultry products

Protein-based Pea Protein

Protein-based Simplesse 100

Pea protein, extracted using water and an ultrafiltration process Whey protein concentrate —

microparticulated protein Liquid form (42.5% solids, 23% protein, < 2% fat)

Protein-based Simplesse 300

Egg white, skim milk, sugar and pectin — microparticulated protein Liquid form (22.7% solids, 11.8% protein)

Protein-based Simplesse D-100

Protein-based Simplesse D-500

Protein-based Soy Protein Concentrate

Whey protein concentrate —

microparticulated protein Dry form (54% protein, 36% sugars, < 4.5% fat) Whey protein concentrate —

microparticulated protein Dry form (36% protein, 51% sugars, < 4.5% fat) 70% Protein 22% Dietary Fiber

Feinkost Fine Ingredients, Germany

The NutraSweet Company, IL, USA

The NutraSweet Company, IL, USA

The NutraSweet Company, IL, USA

The NutraSweet Company, IL, USA

(Initally heat sensitive, later developed to withstand UHT, pasteurization and retorting conditions. 35 days shelf-life under refrigerated conditions) Production discontinued 1-20% (Higher viscosity than Simplesse® 100 Short shelf-life under refrigerated conditions) Production discontinued 1-30%

Powder form with performance equal to original liquid form (SI00) 4-5%

Meat products, dressings, sauces, baked products, biscuits Frozen desserts, dairy products, baked goods, salad dressings, spreads, sauces, toppings, frostings

Used exclusively by one food producer

As for Simplesse 100

Ice cream, frozen desserts

The Central Soya Company of Rotterdam, The Netherlands

Meat and dairy products, patties, hamburgers, frankfurters, cream cheese, sour cream, dips, fillings, toppings, soup bases

Protein-based Supro range Isolated soy proteins

Protein-based Trailblazer range Microfragmented protein formed through protein/polysaccharide interaction, e.g., whey protein concentrate/egg white and xanthan Trailblazer II — Whey protein based

Trailblazer III — Skim milk based

Gums/gels/ thickeners

Gums/gels/ thickeners

Gums/gels/ thickeners Gums/gels/ thickeners

Aquagel

Aquavis

Milkgel

Milkvis

BenGel

Benvisco

Benlacta

Genu carrageenan Kelcogel range

Carrageenan

Carrageenan

Iota carrageenan Gellan gum

Gums/gels/ thickeners

Kelcoloid LVF

Propylene glycol alginates (PGA)

Protein Technologies International, NJ, USA

Kraft General Foods, IL, USA

Up to 20% by wt.(s) of the dispersion. KGF decided not to commercialize the Trailblazer range

Meat products, non-dairy products, coffee creamers, pasta, soups, powdered and liquid beverages, food bars, and nutritional supplements Frozen desserts, spreads, dressings, sauces, cheese products, cultured dairy products, processed meat products, baked goods

Marcel Carrageenan Inc., USA

Shemberg USA, ME, USA

Hercules Food Ingredients

Group, DE, USA Kelco Unit of Monsanto Co., CA, USA

Kelco Unit of Monsanto Co., CA, USA

Water holding capacity/skin formation

Bakery products, beverages, sauces, confectionery, dairy products, meat products, salad dressings Dairy products, desserts, beverages, meat, fish and poultry products, salad dressings Meat products

Margarines, spreads, cakes, cookies, dips, frozen desserts, salad dressings, sauces, gravies Margarine, spreads, salad dressings, sauces, gravies

Gums/gels/ thickeners

Keltrol range

Xanthan gum

Gums/gels/ thickeners

Gums/gels/ thickeners

Gums/gels/ thickeners

Gums/gels/ thickeners

Konjac-N

Liangels

Spraygum

Gelamix

Emulgum

Nutricol Konjac Flour

Procol range

Konjac flour (glucomannan) made from Devil's Tongue Potatoes (tubers of Amorphophallus Konjac)

Carrageenan

Acacia gum

Xanthan gum

Glucomannan gum obtained from tubers of Konjac plant (Amorphophallus Konjac)

Guar gum

Gums/gels/ thickeners

Rhodigel

Xanthan gum

Gums/gels/ Slendid 100 thickeners Slendid 110 Slendid 200

100 and 110 — Low-methoxyl pectin from citrus peel (sodium salt) 200 — High-methoxyl pectin from citrus peel (calcium salt)

Kelco Unit of Monsanto Co., CA, USA

Earth House Corporation, CA, USA

Colloides Naturels International, Neuilly sur Seine, France

High water retention ability Weak gel/paste forming

Salad dressings, sauces, frozen desserts, bakery products, margarine, spreads Sponge cake, soft biscuits, bread, frozen foods, sausages, processed meat and fish products, soups, sauces, dressings, ice cream

FMC Corporation, Food Ingredients Division, PA, USA

Polypro International, USA

Rhone-Poulenc Food Ingredients, NJ, USA

Copenhagen Pectin A/S, Denmark (Division of — Hercules Food Ingredients Group, DE, USA)

High water retention ability Forms thermally stable gels Synergism with kappa-carrageenan or xanthan gum

100 and 110 — require calcium ions to form gels (30mg Ca++/lg) and high shearing of the gels formed 200 — Water binder

Cream soups, sauces, ground meats, mayonnaise, spreads

Salad dressings, sauces, soups, condiments, bakery products, frozen desserts Margarine, spreads, cakes, brownies, confectioery products, cookies, crackers, dips, frozen desserts, sauces, gravies Spreads, mayonnaise, dressings, processed meats, ice cream, processed cheese, desserts, bakery products

Gums/gels/ Supercol F

thickeners Gums/gels/ Xanthan gum thickeners

Guar gum Xanthan gum

Emulsifiers Atmos range

Mono and diglycerides

Emulsifiers Atmul range

Mono and diglycerides

Emulsifiers DATEM GMS SSL

Emulsifiers Dimodan range

DATEM — Diacetyl Tartaric Acid Ester of Monoglycerides GMS — Glycerol

MonoSterate SSL — Soduim Stearol-2-Lactylate Distilled Monoglycerides

Emulsifiers

Emulsifiers

Dur-Em 114 Dur-Em 117 Dur-Em 204 Dur-Lo

Emulsifiers Emulsilac SK

Mono and diglycerides Mono and diglycerides Sodium stearoyl lactylate

Henkel Corp. IL, USA

Jungbunzlauer Inc., Instant products, soups,

Switzerland desserts, toppings, canned foods, frozen foods

Witco Corporation, (Chem. division) New York, NY, USA

Witco Corporation, (Chem. division) New York, NY, USA

Available from all major producers/suppliers of emulsifiers

Bakery products and bakery ingredients, sauces, confectionery, dairy products, desserts, salad dressings, spreads Margarines, spreads, bakery products

dairy whipping systems SSL — Bread and biscuits

Grindsted (now Danisco Ingredients), Brabrand, Denmark Van den Bergh, Food Ingredients Group, IL, USA

Shortening substitute, butter, spreads, dough products

Margarine, spreads, bakery products

Van den Bergh, Food Ingredients Group, IL, USA

Witco Corporation, (Chem. division) New York, NY, USA

Bakery products and ingredients, dairy products, desserts Condiments, sauces, dairy products, pasta products

Emulsifiers

Emulsifiers

Emulsifiers

Myvacet 9-45

Polyaldo range

Triodan R90

Distilled acetylated monoglycerides

Polyglycerol esters of fatty acids

Polyglycerol ester of interesterified ricinoleic acid

Eastman Chemical Co., TN, USA

Grindsted (now Danisco Ingredients), Brabrand, Denmark

Bakery products and ingredients, breakfast cereals, sauces, dairy products, spreads Frozen desserts, margarine, shortenings, peanut butter, whipped toppings, and bakery goods w/o spreads

Bulking agents

Bulking agents

Bulking agents

Maltitol

Polydextrose Litesse Litesse II

Sta-Lite

Polyalchohol (D-glucosyl-(1-4)-D-glucitol), produced by the hydrogenation of maltose Polydextrose — polymer of glucose with sorbitol and citric acid, (89: 10: 1) Litesse — Improved polydextrose Litesse II — Super-improved polydextrose Polydextrose

Towa Chemical Industry Company Ltd

Pfizer Inc., Food Science Group, New York, NY, USA

A. E. Staley Manufacturing Company, IL, USA

Litesse — Reduced acidity, improved flavor; granular form available Litesse II — For flavor seneitive applications and higher fat reductions

Fast dissolving

Brownies, pie fillings, spreads, cakes, cookies, dry mixes, frozen desserts, salad dressings Pastry, confectionery products, dressings, spreads, bakery fillings, toppings, chilled desserts

Confectionary and bakery products

Low-calorie fats

Aldo MCT

Medium Chain Triglyceride Lonza Inc., NJ, USA

8.3 kcal/g. Lower tendency to form depot fat

Low-calorie Caprenin fats

Triglyceride composed of caprylic (C8:0), capric (C10:0) and behenic (C22:0) fatty acids

Low-calorie fats

Low-calorie fats

Low-calorie fats

Captex 300 Captex 350 Captex 355

(New AKomed range) Neobee M-5 MCT Oil

Salatrim

Medium chain triglycerides

Medium chain triglyceride — MCT. Made from glycerine and caprylic/capric fatty acids

Acronym for — Short And Long Chain Acid Triglyceride Molecules (Short chain — acetic, propionic and/or butyric; Long chain — predominantly stearic)

Fat extenders Dried Cream Extract

Concentrated milk fat flavor encapsulated with maltodextrin

Fat extenders Olestrin

Blend of sucrose polyesters, triglycerides and dextrins

Fat extenders Prime-O-Lean

Prime-O-Lean Vit (or Algesteren)

P-O-L — Mix of canola oil, beef proteins, tapioca flour, and water P-O-L Vit — Mix of water, partially hydrogenated canola oil, wheat gluten, tapioca starch, egg white, sodium alginate, lecithin and flavor

The Procter & Gamble Company, OH, USA

Karlshamns, Sweden

Stepan Company, NJ, USA

Nabisco Foods Group, NJ, USA/Pfizer Inc., Food Science Group, New York, NY, USA

Cumberland Packing Corp., USA

Reach Associates, Inc. NJ, USA

The Bon Dente Company, Washington, D.C./MD, USA (Licensed to -) Lipidyne Inc., Washington, D.C./MD, USA, Devro Inc., NJ, USA

30% in milk chocolate, 5 kcal/g.

Designed to replace cocoa butter

Delivers quick energy

Lower tendency to form depot fat

7% in oatmeal cookies

Delivers quick energy

Designed to replace primarily confectionery fats

Fat replacer and flavoring system Contains 13.5% fat Availability depends on FDA approval for Olestra

Replacement for animal fat No longer available from Devro Inc.

Chocolate, confectionery products, (salad dressing, mayonnaise, baked goods, frozen dinners, margarine, spreads, milk, cheese) Primarily as a replacement for liquid vegetable oils in products

Margarine, mayonnaise, salad oils, processed cheese, baked goods and frying foods (Below 325~F) Chocolate coatings, confectionery products, baked goods. Patent applications include — natural and processed cheese, cultured products, and ice cream

Dairy products

Cakes, muffins, biscuits, crackers, frozen desserts, yogurt and salad oil Ground meat products — Sausages, hamburgers, processed meat

Fat extenders

Fat extenders

VanSystem FC-5G VanSystem CF-5G

Veri-Lo lGG

Fat extenders

Veri-Lo 2GG

PC-50 — Partially hydrogenated soybean and cotton seed oils, mono and diglycerides, BHT, citric acid

CF-50 — PC + Lecithin O/w emulsion containing: water, soya oil, modified starch, agar, mono- and diglycerides, polysorbate 60, potassium sorbate, phosphoric acid O/w emulsion containing ingredients as for Veri-Lo 100 except that soya oil is replaced by anhydrous milk fat and polysorbate 60 is replaced by polysorbate 80

Van den Bergh, Food Ingredients Group, IL, USA

Pfizer Inc., Food Science Group, New York, NY, USA

Pfizer Inc., Food Science Group, New York, NY, USA

Replaces fat on 1: 1 basis, giving 67-75% fat reduction (refrigerated storage) o/w emulsion; 35% solids, 33% fat

Discontinued production Replaces fat on 1: 1 basis, giving 67-75% fat reduction (Refrigerated storage) o/w emulsion; 27% solids, 25% fat Discontinued production

Bakery products, bakery ingredients

Salad dressings, mayonnaise, sandwich sauces

Dairy products

Synthetic fat substitutes

Synthetic fat substitutes

AGFAFs

Alkoxylated alkyl glycosides esterified with fatty acids

Alkyl glycoside fatty acid polyesters

Alkoxylated alkyl glycosides esterified with fatty acids, e.g., ethyl glucoside tetraacetate, ethyl maltoside polyoleate

Curtice Burns Foods Inc., NY, USA

Procter & Gamble Company, OH, USA

Non-digestible Non-caloric

Non-digestible Non-caloric

Shortenings, margarines, butter, salad, cooking and frying oils, mayonnaise, salad dressings, confectionery coatings Baked goods, shortenings, spreads, frying oils, meat products, confectionery products

Synthetic fat Carboxy/carboxylate Carboxy/carboxylate esters, substitutes esters e.g., didecyl stearoyloxy-

methanedicarboxylate

Synthetic fat substitutes

Colestra

Synthetic fat substitutes

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Responses

  • FINDLAY
    What is a good substitute for avicel rc 581?
    4 months ago

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