FAT

SUBSTITUTES:
CRITICAL
ANALYSIS
Ashlyn Naha
MS234484

TYPES OF FAT SUBSTITUTES
• Carbohydrate-based fat
substitutes
• Lipid-based fat substitutes
• Protein-based fat substitutes
WHAT ARE FAT
SUBSTITUES?
Fat Substitutes are materials that simulate
the chemical and physical properties of
fats and oils and can directly replace fat
and take on board the processing
characteristics of conventional fats and
can be used in baking and frying.
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 VANILLA TEA CAKE
The fat substitute used in the recipe of vanilla tea cake here is banana. It is
used in place of butter, which is a rich source of fat. Banana is a
carbohydrate based fat substitute that is rich in starch and fibre. It also adds
additional sweetness to the cake, and makes it more dense.

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 Nutritive Value of Original and Substituted
Recipe
ORIGINAL RECIPE SUBSTITUTED RECIPE

INITIAL WEIGHT 128g 174g

FINAL WEIGHT 115g 170g

ENERGY 1335.3 Kcal 1192.3 Kcal

CARBOHYDRATES 195.7g 271.7g

PROTEIN 17.8g 21.4g

FAT 54.55g 7.15g

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 Chemical Reactions during Baking

Some of the chemical reactions that occurred in the process of baking the
Vanilla Tea Cake are as follows:
• Leavening
• Emulsion
• Maillard Reactions
• Gelatinaztion
• Caramelization

Presentation title 5
 Leavening
Leavening agents such as baking powder and baking soda give the
baked cake a pillowy lightness. Baking soda achieves this by reacting
with acids to produce carbon dioxide gas, which leads to the
raising of the cake.
Baking powder releases carbon dioxide twice during the baking
process: when it hits water and when it reaches a certain
temperature in the oven.
Leavening can be simply defined as the process of adding
additional gas bubbles to make the cake softer and lighter.

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 Emulsion
The cake batter is mixed by a beating method. This method is
done by beating room-temperature butter and sugar together until
it is light and fluffy.
This mixing method creates air pockets in the butter and increases
the volume of the batter. As the ingredients are mixed, the
emulsion of water and fat is created.
The emulsion is essential for creating stability in the cake. It allows
for steam and carbon dioxide to be trapped in the batter as it
bakes, which causes the cake to rise.
The butter helps to create a light and tender texture in cake batter.

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 Maillard Reaction
Maillard reactions occur when sugars are broken down with
proteins and rearranged by high temperatures. These sugars and
proteins can be derived from the flour as well as the banana puree
in the case of the substituted recipe. The reactions produce ring
shaped organic compounds that darken the surface of the cake.

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 Gelatinization
Roux is a mixture of equal parts of flour and butter. The chemical
reaction that takes place between them is known as starch
gelatinzation. Starch, which is present in flour as well as banana
consists of long chains of glucose molecules. When flour is heated
in the presence of butter, the starch granules absorb the fat and
water causing them to swell and burst open. As the starch
granules burst, they release the starch molecules in the
surrounding liquid, creating a thickening effect. This helps in the
stabilisation of the cake.

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 Caramelization
Caramelization occurs at 356 degrees farenheit. It is the last
chemical process to occur in the baking process. The reaction
occurs when high heat causes sugar molecules to break down and
release water, which turns into steam. Diacetyl is produced during
the first stages after which esters and lactones are produced.
Production of furan molecules imparts a nutty flavor.

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 Summary
The main role of butter in cake is to provide richness, tenderness, and
structure. As observed, the fat-substituted recipe had a lesser amount of
calories, but also took a longer time to cook, and differed slightly in texture
and structure, The colour was also darker.
However, it is a good recipe for those who need to control their fat intake
in their daily diet.

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Thank you