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Chemistry, food and the modern diet: what’s in food besides food?
Published in Richard J. Sundberg, The Chemical Century, 2017
The general purpose of fat substitutes is to replace a fat and its caloric content with a material that provides similar physical appearance and texture, but with reduced caloric content. Fats are the highest of the three basic food components in caloric content (9 cal/g), being somewhat more that twice both carbohydrates and proteins (4 cal/g). The modified materials can also have reduced absorption or metabolic conversion, further reducing caloric input. There seems to be little evidence on the nutritional consequences of fat replacement, beyond the reduction in caloric intake.19 Several specific fat substitutes are described in the paragraphs that follow.
Recent developments in purification techniques and industrial applications for whey valorization: A review
Published in Chemical Engineering Communications, 2020
Navpreet Kaur, Poorva Sharma, Seema Jaimni, Bababode Adesegun Kehinde, Shubhneet Kaur
In recent times, the demand for low-fat products by consumers has increased due to public awareness regarding the dire health consequences (such as cardio vascular disease, obesity, stroke, and other metabolic syndromes) resulting from the long-term consumption of high-fat diets (Jawaldeh and Al-Jawaldeh, 2018). Fat is known to be a major contributor to taste and texture of food stuffs, and as such, its reduction in food formulations can lead to the lower consumer acceptability (Ellander et al., 2015). In order to fullfil the consumer requirements for low-fat products, lipid-based ingredients in foods such as yoghurts, salad dressing, and mayonnaise are now being substituted with whey protein (Zhang et al., 2015). Whey proteins have proven to be better replacement for fats in food formulations due to their functional properties such water binding capacity, emulsification with high solubility, viscosity, and adhesive interactions (Kankanamge et al., 2015). They are technically termed as fat mimetics, fat replacers, or fat substitutes.