Lemak terdapat pada semua makanan.
Lemak memberikan rasa. Tekstur, dan aroma yang enak pada makanan
Lemak memberikan 9 kalori/g. protein &
karbohidrat hanya memberikan 4 kalori/g
Makanan tinggi kadar lemak akan
meningkatkan resiko obesitas, penyakit
jantung, dsb
Lemak bertanggung jawab pada transportasi
vitamin A, D, E dan K.
Lemak nabati pada makanan juga merupakan sumber asam lemak yang juga diperlukan untuk kesehatan
EFA harus didapatkan dari lemak nabati karena tubuh tidak mampu memproduksinya.
Asam lemak dibedakan dari strukturnya, apakah minyak saturated, monounsaturated or
polyunsaturated.
Lemak dalam makanan adalah campuran dari
beberapa asam lemak yang berbeda
Minyak jenuh biasanya ditemukanpada makanan yang
berasal dari sumber hewani. Lemak di dalam susu, krim, keju, mentega, daging, dan daging ayam. Sedangkan asam lemak jenuh yang berasal dari sumber nabati biasanya terdapat dalam mentega coklat, minyak kelapa, minyak kelapa sawit.
Minyak jenuh biasanya dapat membeku pada suhu ruang
Minyak tidak jenuh dapat ditemukan pada minyak yang berasal dari tanaman, tetapi juga hewan. Minyak zaitun, minyak kacang, dan minyak kanola adalah contoh asam
lemak tak jenuh. Kebanyakan mentega dan margarine serta produk hidrogenasi mentega dari bahan nabati biasanya
banyak mengandung asam lemak tak jenuh.
Asam lemak tak jenuh ganda biasanya ditemukan pada sumber nabati dan ikani, Minyak biji matahari, jagung, kedelai, dan rapeseed adalah contoh minyak yang
mengandung asam lemak tak jenuh ganda dalam kadar yang tinggi. Margarine dengan minyak tanaman sebagai bahan
baku dan beberapa jenis ikan adalah sumber asam lemak tak jenuh ganda..
Origin of fat
The type of fat replacer(s) used in a product depends
largely on which of the complex and diverse properties of fat are being duplicated.
In addition to flavor, palatability and creaminess, fats provide an essential lubricating action.
In fried foods, fats and oils transmit heat rapidly and uniformly and provide crisping. Thus, the particular desired functions of fat needed to produce an
acceptable product -- flavor/texture, lubrication, volume/bulk, or heat transfer -- determine which
ingredient(s) and processing techniques are employed.
The ideal fat replacer(s) recreates all the attributes of fat, while also significantly reducing fat and calorie content.
Fat Replacer
Carbohydrates have been used safely for many years as thickeners and stabilizers. These ingredients are also
effective fat replacers in many formulated foods, including heat applications. They are not suitable for frying foods.
Protein-based fat replacers have tremendous potential for use in a variety of products, especially frozen and
refrigerated products. Although protein-based fat replacers are not suitable for frying foods, they can be used in many heat applications (e.g., cream soups, pasteurized products, baked goods).
Some fat-based fat replacers actually pass through the
body virtually unabsorbed (e.g., olestra). These ingredients have the advantage of heat stability and offer excellent
versatility. Some may be used in frying; others as cocoa butter substitutes.
Where do fat replacer come from?
Fat Claims
Fat-free: less than 0.5g fat/serving and /reference amountLow-fat: 3g or less fat/reference serving size
Reduced or less fat: 25% or less fat/serving than regular (full fat) product
Percent fat free: Based on 100g, when product meets the definition of low fat or is 100% fat free, claim can be made when a product meets the definition of fat free and contains no added fat
For meat, poultry, seafood and game meats:
Lean: less than 10g fat, 4.5g or less saturated fat and less than 95mg cholesterol/reference serving and /100g;
Extra Lean: less than 5g fat, less than 2g saturated fat and less than 95 mg cholesterol/reference serving and /100g
Calorie
Calorie-free: less than 5 calories/serving and /reference amount
Low-calorie: 40 or less calories/reference serving size
Reduced or fewer calories: 25% or less calories/serving than regular product
Calorie and Fat Claims
Light: 1/3 fewer calories or 1/2 the fat of the reference food. (If the food derives 50% or more of its calories from fat, the fat must be reduced by 50%.)
Claims
Fat replacements provide an opportunity for
individuals to reduce intake of high-fat foods and enjoy reduced-fat formulations of familiar foods while preserving basic food selection patterns....
Indeed, many of the fat replacements in use
today can be incorporated into foods that reflect the changing tastes of Americans. Traditional and new ingredients and technologies provide
flavorful, satisfying foods, such as salad and cooking oils, cheeses, ice creams, bakery
products, and salty snacks and crackers, that are reduced in fat or contain no fat.
Ideally….
Microparticulated Protein (Simplesse®) Reduced-calorie (1-
2 calorie/gram) ingredient made from whey protein or milk and egg protein. Digested as a protein. Many applications, including: dairy products (e.g., ice cream, butter, sour cream, cheese, yogurt) , salad dressing, margarine- and mayonnaise-type products, as well as baked goods, coffee creamer, soups and sauces.
Modified Whey Protein Concentrate (Dairy-Lo®) Controlled thermal denaturation results in a functional protein with fat-like properties. Applications include: milk/dairy products (cheese, yogurt, sour cream, ice cream) , baked goods, frostings, as well as salad dressing and mayonnaise-type products.
Other (K-Blazer® , ULTRA-BAKETM, ULTRA-FREEZETM, Lita®) One example is a reduced-calorie fat substitute based on egg white and milk proteins. Similar to microparticulated protein but made by a different process.
Another example is a reduced-calorie fat replacer derived from a corn protein. Some blends of protein and carbohydrate can be used in frozen desserts and baked goods.
PROTEIN-BASED FAT REPLACERS
Cellulose (Avicel® cellulose gel, MethocelTM, Solka-Floc®) Various forms are used. One is a non-caloric purified form of cellulose ground to microparticles which, when dispersed, form a network of particles with mouthfeel and flow properties similar to fat. Cellulose can replace some or all of the fat in dairy-type products, sauces, frozen desserts and salad dressings.
Dextrins (Amylum, N-Oil®) Four calorie/gram fat replacers which can replace all or some of the fat in a variety of products. Food sources for dextrins include tapioca. Applications include salad dressings, puddings, spreads, dairy-type products and frozen desserts.
Fiber (OptaTM, Oat Fiber, Snowite, UltracelTM, Z-Trim) Fiber can provide structural integrity, volume, moisture holding capacity, adhesiveness and shelf stability in reduced-fat products. Applications include baked goods, meats, spreads and extruded products.
Gums (KELCOGEL®, KELTROL®, SlendidTM) Also called hydrophilic colloids or hydrocolloids. Examples include guar gum, gum arabic, locust bean gum, xanthan gum, carrageenan and pectin. Virtually non-caloric; provide thickening, sometimes gelling effect; can promote creamy texture. Used in reduced-calorie, fat-free salad dressings and to reduce fat content in other formulated foods, including desserts and processed meats.
Inulin (Raftiline®, Fruitafit®, Fibruline®) Reduced-calorie (1 to 1.2 calorie/gram) fat and sugar replacer, fiber and bulking agent extracted from chicory root. Used in yogurt, cheese, frozen desserts, baked goods, icings, fillings, whipped cream, dairy products, fiber supplements and processed meats.
CARBOHYDRATE-BASED FAT REPLACERS
Maltodextrins (CrystaLean®, Lorelite, Lycadex®, MALTRIN®, Paselli®D- LITE, Paselli®EXCEL, Paselli®SA2, STAR-DRI®) Four calorie/gram gel or powder derived from carbohydrate sources such as corn, potato, wheat and tapioca. Used as fat replacer, texture modifier or bulking agent.
Applications include baked goods, dairy products, salad dressings, spreads, sauces, frostings, fillings, processed meat, frozen desserts, extruded products and beverages.
Nu-TrimA beta-glucan rich fat replacer made from oat and barley using an extraction process that removes coarse fiber components. The resulting product can be used in foods and beverages such as baked goods, milk, cheese and ice cream, yielding products that are both reduced fat and high in beta-glucan. (The soluble fiber beta-glucan has been cited as the primary component in oats and barley responsible for beneficial reduction in cardiovascular risk factors.)
Oatrim [Hydrolyzed oat flour] (Beta-TrimTM, TrimChoice) A water-soluble form of enzyme treated oat flour containing beta-glucan soluble fiber and used as a fat replacer, bodying and texturizing ingredient. Reduced calorie (1-4 calories/gram) as used in baked goods, fillings and frostings, frozen desserts, dairy beverages, cheese, salad dressings, processed meats and confections.
Polydextrose (Litesse®, Sta-LiteTM) Reduced-calorie (one calorie/gram) fat replacer and bulking agent. Water-soluble polymer of dextrose containing minor amounts of sorbitol and citric acid. Approved for use in a variety of products including baked goods, chewing gums, confections, salad dressings, frozen dairy desserts, gelatins and puddings.
Polyols (many brands available) A group of sweeteners that provide the bulk of sugar, without as many calories as sugar (1.6 to 3.0 calories per gram, depending on the polyol) . Due to their plasticizing and humectant properties, polyols also may be used to replace the bulk of fat in reduced-fat and fat-free products.
