Determination of polydextrose as a fat replacer in butter

Abstract

Míčková K., Čopíková J., Synytsya A. (2007): Determination of polydextrose as a fat replacer in butter. Czech J. Food Sci., 25: 25-31.Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, d-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl 3 /n-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm -1 were found only in the case of the sample of butter with polydextrose.

Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

“…Furthermore, Sudha et al (2007) reported fat replacement in biscuits by incorporation of polydextrose, maltodextrins, and simplesse. Polydextrose is glucooligosacchrieds that is resistant to digestion and is also known to replace butter in many dairy foods, especially in bakery products (Mickova et al, 2007).…”

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

“…The adverse effect of excessive dietary fat consumption is virtually universal, and numerous chronic diseases are linked to high fat intake, among them coronary heart diseases (CHD) are listed on top. Several studies have indicated that the high postprandial serum triglyceride (TAG) concentration is a leading risk factor and is related to high fat intake, particularly saturated fat (Mickova et al, 2007). The serum TAG peak is raised during 2-6 hours of meal intake and indicates the long frequency in eating habits.…”

“…Furthermore, Sudha et al (2007) reported fat replacement in biscuits by incorporation of polydextrose, maltodextrins, and simplesse. Polydextrose is gluco-oligosacchrieds that is resistant to digestion and is also known to replace butter in many dairy foods, especially in bakery products (Mickova et al, 2007).…”

Preparation and structural characterization of poly-mannose synthesized by phosphoric acid catalyzation under microwave irradiation

“…Polysaccharides as biological macromolecules exhibit a variety of distinct physicochemical, physiological, and pharmaceutical properties (Jiang et al, 2013;Li et al, 2014;MíčKoVá,čopíKoVá, & SyNytSyA, 2007). Most polysaccharides are obtained from plants, animals, and microorganisms (Qu, Liu, & Zhang, 2014;Vu, Chen, Crawford, & Ivanova, 2009;Zia, Anjum, Zuber, Mujahid, & Jamil, 2014).…”