Fat Replacer

Chavan, Rupesh S.; Khedkar, C.D.; Bhatt, S.

doi:10.1016/b978-0-12-384947-2.00271-3

Cited by 29 publications

(28 citation statements)

References 6 publications

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“…More importantly, native or modified starch has unique physiochemical properties, including thickening, viscous flow, bulking, water holding, and gel formation (Chavan, Khedkar, & Bhatt, 2016). More importantly, native or modified starch has unique physiochemical properties, including thickening, viscous flow, bulking, water holding, and gel formation (Chavan, Khedkar, & Bhatt, 2016).…”

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

“…Low-dextrose-equivalence (DE < 20) maltodextrins are ideal fat replacers (Chavan et al, 2016). Maltodextrins are produced by enzymatic or chemical hydrolysis of native starch.…”

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

“…However, disadvantages associated with using maltodextrin-based fat replacers should also be noted, including low freeze-thaw stability and low acid and heat stability (Chavan et al, 2016). However, disadvantages associated with using maltodextrin-based fat replacers should also be noted, including low freeze-thaw stability and low acid and heat stability (Chavan et al, 2016).…”

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

“…In addition to chemically modified starch, enzyme-or acid-hydro- (Chavan et al, 2016). Maltodextrins can be produced from various raw materials, such as cornstarch, wheat starch, tapioca starch, and rice starch (Chavan et al, 2016).…”

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

“…The USDA has also approved Oatrim-5, which is a combination of oat beta-glucan and oat maltodextrins, and the unique combination could deliver additional health benefits to the human body, such as cholesterol-lowering effects. However, disadvantages associated with using maltodextrin-based fat replacers should also be noted, including low freeze-thaw stability and low acid and heat stability (Chavan et al, 2016). Table 1 lists some existing commercial starchbased fat replacers.…”

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

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Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases

Chen

She

Zhang

et al. 2019

Food Science & Nutrition

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Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low-density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases.Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high-calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low-fat low-calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch-based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced-fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat-like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch-based fat replacers in foods, (c) the applications of starchbased fat replacers in various foods, and (d) the current and future market value of starch-based fat replacers.

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Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

“…Low-dextrose-equivalence (DE < 20) maltodextrins are ideal fat replacers (Chavan et al, 2016). Maltodextrins are produced by enzymatic or chemical hydrolysis of native starch.…”

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

Section: T Ype S and Fun C Ti Onalitie S Of S Tarch -Ba S Ed Fat Rementioning

confidence: 99%

See 3 more Smart Citations

Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases

Chen

She

Zhang

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

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Dairy Substitutes

Campbell¹,

Euston²

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Dairy product substitutes are growing in market share and product range due to an increased demand for lactose free or vegan products. This article will review the range of dairy substitutes available to the consumer, the ingredients (both dairy and nondairy) that are available to manufacturers, and outline the manufacturing processes used. Particular emphasis is placed on alternative and emerging sources of protein that increasingly are being used to replace dairy proteins in foods. The expanding market for plant‐based dairy substitutes will be explored, and recent changes in the law covering the naming of dairy substitute products will be outlined, including the use of the word milk for nondairy beverages.

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