Semester Genap 2020/2021

Prodi PTP-FT-UNM
 Pendahuluan
 Pengertian Fat Replacer
 Bahan substitusi lemak
 Lemak tiruan berbahan dasar protein
 Lemak tiruan berbahan dasar karbohidrat
 Keamanan Fat Replacer
 There is consensus among health and nutrition professionals ratio
of saturated fatty acids to poly- and monounsaturated fatty acids
in the diet should be decreased, and intake of dietary cholesterol
should be limited.
 It is further agreed that consumption of calories from fat should
not be more than 30% of the daily total and that consumption of
cholesterol should be restricted to <300 mg day
 It is suggested that those with elevated Low density lipoprotein
(LDL) cholesterol levels or cardiovascular disease should restrict
saturated fats to 7% of calories.
 Prominence is also given to increasing the intake of fruits,
vegetables, and grains and modifying the type and amount of fat
consumed.
 The emphasis is on achieving an overall healthful pattern of eating
rather than on limiting the focus to merely achieving goals for
macronutrient composition.
 In the food supply, 30% of the total fat comes from meat,
poultry, and fish, and 25% comes from baked goods and
other processed grain products.
 Milk products and fats/oils account for 18% and 11% of the
total fat, respectively.
 Collectively, these food categories account for 84% of the
fat in the food supply.
 Although the type of fat in these contributors to fat intake
varies, the effort to reduce total fat and calorie intake has
focused largely on reducing the fat content of foods in
these categories.
 The effects of fat on cardiovascular disease are so well
documented that they have been recognized as major
factors in the etiology of cardiovascular disease.
 coronary heart disease rates can be decreased by dietary
interventions and by a recent report that changes in
lifestyle, including diet, can bring about regression of
severe coronary atherosclerosis after a year without the
use of lipid-lowering drugs.
 Obesity is strongly associated with the development and
severity of both diabetes and hypertension, both of which
are major risk factors for cardiovascular disease.
 Due to this, the consumer demand for low-fat foods has
encouraged research on reducing the fat content of foods.
 Problems of inferior organoleptic and physical properties
in these products suggested the use of fat replacers (FRs)
to provide the desirable qualities.
 FR is defined as a carbohydrate-, protein-, or
fat-based compound that replaces one or
more of the functions of fat to reduce calories
in foods.
 FR can be classified as synthetic fat
substitutes (FS), emulsifiers or surface active
agent, starch derivatives, maltodextrins,
hemicelluloses, b-glucans, bulking agents,
microparticulates, composites, and
functional blends.
 FR can be further categorized into the following groups:
 FS: a synthetic compound designed to replace fat on a
weightby- weight basis, usually having a similar chemical
structure to fat but resistant to hydrolysis against digestive
enzymes.
 Fat mimetics (FMs): a substance that can imitate physical or
organoleptic properties.
 FMs are also referred to as ‘texturizing agents.’ It requires a high
water content to achieve its functionality.
 Fat analogs: are compounds with many of the characteristics of
fat but have an altered digestibility and altered nutritional
value.
 Fat extenders: optimize the functionality of fat, thus allowing a
decrease in the usual amount of fat in the product.
 Fat-like substances, which are resistant to hydrolysis by
digestive enzymes, comprise another major category of
materials being promoted as partial or full replacements
for oils and fats in bakery and other food products.
1. Structured lipids
 A structured lipid is a triglyceride obtained by the
hydrolysis and random transesterification of medium-
chain triglyceride (MCTs) and long-chain triglyceride.
 Structured lipids provide approximately half of the calories
of the normal edible oil.
 Caprenin, an MCT derived from coconut, palm kernel, and
canola oil, mimics the physical properties of cocoa butter
or confectionary fat.
 Another example of MCT is Neobee M-5, derived from
coconut oil, which prevents bloom formation in
chocolate and sticking of uncoated nutritional bars to
packaging material by migrating to the surface of
these products.
 Salatrim (short- and long-chain acyltriglyceride
molecules) is a ‘family’ of triacylglycerols produced by
the interesterification of highly hydrogenated
vegetable oils with triacylglycerols of acetic and/or
propionic and/or butyric acids.
 Salatrim preparations are available to emulate cocoa
butter, as well as for use in baked products and filled
dairy products
2. Sugar polyesters
 Olestra is a mixture of hexa-, hepta-, and
octaesters of sucrose prepared by esterifying
sucrose with long-chain fatty acids isolated from
edible fats and oils.
 Olestra can be liquid or solid at room
temperature based on the fat source in the
sucrose polyester.
 Olestra has the organoleptic and thermal
properties of fat and thus it can serve as a zero-
calorie replacement for fat in a variety of foods
like savory snacks such as potato and corn chips.
3. Esterified propoxylated glycerol
 Esterified propoxylated glycerol (EPG) is a
family of propylene oxide derivatives with a
structure similar to that of natural fat.
 It is been claimed that EPG is resistant to
enzymatic hydrolysis and that it can be
substituted for fats and oils in products such
as table spreads, frozen desserts, salad
dressings, and bakery products.
4. Dailkyl dihexadecymalonate
 A fatty alcohol ester of malonie and alkylmalonic
acids, dailkyl dihexadecymalonate (DDM) in
combination with soybean oil has been used to
produce potato and tortilla chips.
 DDM has also been tried in products like
mayonnaise and margarine.
5. Trialkoxytricarballate
 A tricarballylie acid, esterified with fatty alcohol,
is being evaluated as an oil substitute to produce
acceptable margarine and mayonnaise-based
products.
 Carbohydrate-based FMs incorporate water
into a gel-type structure, resulting in
lubrication and flow properties similar to that
of fat.
 Carbohydrate-based FRs are categorized into
starch-derived, cellulose-based, fiber-based,
gum-based, and others.
1. Starch-derived FRs
 Native starch is widely used in food and
industrial applications as a thickener,
colloidal stabilizer, gelling agent, bulking
agent, and water-retention agent.
 Starches from different plant sources such
as wheat, maize, rice, and potato have
received extensive attention.
1.1. Resistant starch
 Commercial resistant starches contain about 20–
60% total dietary fiber.
 Resistant starch is insoluble, having a low water
holding capacity (WHC) and is most suitable for
cereal-grain based products with lower levels of
moisture content.
 Resistant starch is generally used as an FR in
baked goods, snacks, pasta, breakfast cereals,
and beverages.
1.2. Maltodextrin
 Maltodextrin is a nonsweet, nutritive saccharide
polymer, with a dextrose equivalent (DE) of <20.
 Starches from botanical sources like corn, potato,
wheat, rice, tapioca, sago palm, barley, and sorghum
can be used as raw material.
 Maltodextrinsare used as an FR in dairy products,
confectionary, frozen desserts, cereal baked goods,
and meat products due to their ability to form soft,
spreadable, thermoreversible gels with melt-in-the-
mouth properties
1.3. Polydextrose
 Polydextrose was invented by Hans Rennhard at
Pfizer Central Research Laboratories, United
States, in the mid-1970s.
 Polydextrose is used as a low-calorie bulking
agent that can replace all or part of the sugars
and some of the fats in foods while maintaining
a pleasant texture and mouthfeel.
 Polydextrose can also be used as a humectant,
texturizer, thickener, stabilizer, and
cryoprotectant
2. Cellulose-based FRs
 The most widely available cellulose-based FR
are microcrystalline cellulose (MCC) and
methylcellulose (MC) gums.
2.1 Microcrystalline cellulose Developed in 1964, is
a nonfibrous form of cellulose, ranging in size
from 25 to less than 1 mm.
 MCC is composed of anhydroglucose units
linked through a b (1–4) glycosidic bond, which
is hydrophilic, linear, and high molecular
weight, and it accounts 75–95% by weight.
 The remaining 5–20% is soluble in nature
 MCC, when used in cakes at levels from 2% to
4%, improves the sponginess, increases cake
volume, provides better handling properties,
and creates improved product appearance.
 In doughnuts, powdered grade MCC (1–3%) can
reduce the fat absorption.
 MCC is indigestible, and FDA regulations permit
a maximum addition of 1.5% (w/w) of finished
ice cream, with an exception in the case of fruit
sherbets, wherein a maximum of 0.5% (w/w) can
be added.
2.2.MC gums
 Hydroxypropylemethyl-cellulose (HPMC) and MC are
gums derived from chemical modification of cellulose
derived from wheat, maize, potato, and/or rice.
 The cellulose is made soluble by adding sodium hydroxide
and then treating with methylchloride to form MC and
along with propylene oxide to give HPMC, which is further
dried using hot air, followed by grinding and packaging.
 MC and HPMC are described in terms of degree of
substitution (DS) and molar substitutions (MSs).
 DS is the amount of substituent groups on the
anhydroglucose units of cellulose, and MS is the average
number of molecules of substituent that have been
substituted per anhydroglucose unit
 In fried foods MC and HPMC cause reduction
in fat uptake, lower caloric value, improve
cooking economy, provide more moisture
retention, and provide improved yield.
 In cake and yeast-leavened doughnuts, oil
reduction of about 26–28% can be achieved
along with enhancement of air entrainment
and promotion of uniform and fine cell size in
crumb structure.
 In liquid foods like sauces and dressings, MC
gums act as a stabilizer and provide
pourability, texture, and viscosity.
 In frozen dairy products, their film-forming
property, thickening capability, and lubricity
mimics the feel of fat.
 MC is labeled either as ‘methylcellulose’ or E-
461 and HPMC as ‘hydroxpropyl
methylcellulose’ or E-464.
3. Dietary fiber-based FRs
 Dietary fibers can be used to replace fat due to their wide range of
technological functionalities, and soluble fibers, such as pectin and
gums, possess a higher WHC of almost 20 times their weight of
water as compared to cellulosic fibers.
 Fibers, such as pectin, gums, b-glucans with mixed bonds, and
polysaccharides extracted from algae, form highly viscous
solutions, whereas that of inulin is minimal.
 The capacity of a fiber to bind fat depends on the porosity, which
is useful for avoiding excessive absorption of frying fat in batters.
 Dietary fiber also acts as a protective agent against cardiovascular
diseases, diverticulosis, constipation, irritable colon, colon cancer,
and diabetes.
4. Gum-based FRs
 Gums are hydrocolloids, which are long-chain, high-molecular-
weight polymers that dissolve or disperse in water.
 These gums are used along with a combination of other
ingredients viz. starches, bulking agents, emulsifiers, and flavor to
yield a finished product similar to a full-fat system.
 Viscosifying and gelling property are affected by temperature, pH,
solvent quality, ionic strength, and presence of specific ions.
 Hydrocolloids usually come from: (a) plant materials such as
seaweed, seeds, roots, and tree exudates; (b) microbial
biosynthesis; and (c) chemical modification of natural
 polysaccharides.
 Protein-based FR is derived from proteins
found in eggs, milk, and other foods
 The concept of using proteins as FRs is
related to proteins with a particular
spheroidal structure, ranging from 0.1 to 2.0
mm in size and is usually produced by
microparticulation process.
 The use of FRs as a food additives to reduce the
fat content in food products also raises the
concern of consumers’ safety.
 FRs could be used and consumed by the
consumers in large quantities in fat-less or
reduced-fat products.
 Many of the carbohydrate-based, protein-based,
and fat-based FRs have not shown major health
concerns except for polydextrose and Olestra.
 Polydextrose can have a laxative effect, which
requires a labeling disclaimer when present at
specified levels.
 Olestra may cause leaky and fatty stools and
loss of fat soluble vitamins.
 In general, there is limited evidence at the
present time on the long-term adverse
consequences associated with the consumption
of these or any other reduced-fat foods by
adults.
 However, further research is required to study
the safe use of these products by children and
adults and to evaluate fully their long-term
health effects.
 Due to the increasing demand for low-fat food products,
reduced-calorie and low-fat food markets are showing a
dynamic growth.
 The FR can mimic one or more roles of fat in food
products.
 Classification of an FR usually is based on the nutrient
source.
 They provide the functional and sensory qualities of fats in
foods and are absorbed and metabolized normally.
 Some research suggests that individuals who consume a
diet that is reduced in fat and calories and includes use of
fat-modified products have a better overall nutrient profile
than do individuals who do not use any fatmodified
products.
 The recent increase in the availability of FRs in
the market raises questions about the
cumulative impact of using them in multiple
food products and the potential interaction with
medications and food ingredients.
 Within the context of a healthy dietary pattern,
FRs, when used judiciously, may provide some
flexibility in dietary planning, although
additional research with clinical trials is needed
to fully determine the longer-term health
effects.
 Jawablah pertanyaan berikut :
1. Apa yang melatarbelakangi pengembangan bahan
pengganti lemak (Fat Replacer)?
2. Jelaskan pengertian fat replacer!
3. Jelaskan yang dimaksud dengan Fat-based FR serta
berikan contoh aplikasinya!
4. Jelaskan yang dimaksud dengan Carbohydrat-based
FR serta berikan contoh aplikasinya!
5. Jelaskan yang dimaksud dengan Protein-Based FR
serta berikan contoh aplikasinya!
 Jawaban ditulis tangan dan dikumpul di kelasnya
paling lambat tgl 4 April 2021 pukul 22.00 Wita.