1. FAT SUBSTITUTIONS IN FOODS ADRIENNE ORTEGA  APRIL 21, 2015

2. OVERVIEW: 1.Fats in diet 2.Nutritional quality of fats 3.Why we need fats 4.Sources 5.Fat replacers 6.Conclusion

3. FATS IN DIET TriglyceridesFatty Acids Saturated Fatty Acids Unsaturated Fatty Acids Monounsaturated Fatty Acids (MUFA) Polyunsaturated Fatty Acids (PUFA) Glycerol Ortega, A. 2015

4. http://study.com/cimages/multimages/16/saturated_and_unsaturated_fatty_acids.gif

5. NUTRITIONAL QUALITY Is determined by observing the PUFA/SFA ration and the PUFA n-3 (α- linolenic acid)/n-6 (linoleic acid) ratio, as well as total fatty acid content and cholesterol levels. PUFA/SFA ratio: Ratio of lipids and lipoproteins determine the effect the fatty acid will have (ex: SFA 12-16 carbons in length will raise LDL and cholesterol levels) Health benefits of consuming PUFA are mainly associated with n-3 fatty acids. n-3 fatty acids reduce the occurrence of cardiovascular disease, reduce inflammation, raises HDL and lowers LDL

6. It is recommended to have the PUFA/SFA ratio be greater than 0.4, which is acheived by replacing SFA with MUFA or PUFA of the n-3 variety The n-6/n-3 ratio is recommended to be below 4 The n-6/n-3 ration found in western diets is ~15- 20, can be lowered by consuming more n-3 rich foods

7. WHY? Fats are an important part of our diet because they: Provide energy and essential fatty acids Help maintain body temperature Protect vital organs Aid in the absorption of fat soluble vitamins (A,D,E, and K) Prolong satiety sensation

8. While consumption of fats is important, diets that are high in fat are associated with obesity and certain types of cancer and increased saturated fatty acid intake has been connected to elevated cholesterol levels and coronary heart disease

9. In order to complete the beneficial functions while still reducing the risk of cardiovascular disease, the recommended consumption of fat in the diet is less than 30%, of which less than 10% should be saturated fatty acids

10. Type of FatSourcesState at Room Temperature Effect on Cholesterol MonounsaturatedOlives and olive oil, peanut oil, cashews, almonds, peanuts, and most other nuts; peanut butter, avocados LiquidLowers LDL Raises HDL PolyunsaturatedCorn, soybean, safflower, and cottonseed oils, fish LiquidLowers LDL Raises HDL SaturatedWhole milk, butter, cheese, ice cream, red meat, chocolate, coconuts, coconut milk, and coconut oil SolidRaises both LDL and HDL TransMost margarines, vegetable shortening, partially hydrogenated vegetable oil, deep-fried fast foods, most commercial baked goods Solid or semi-solidRaises LDL Lowers HDL Ortega, A. 2015 adapted from http://extension.usu.edu/duchesne/files/uploads/FCS/fat_sub_sept_08.pdf

11. FATS IN FOODS: Appearance Taste Texture Stability

12. FAT REPLACERS: INGREDIENTS OR ADDITIVES USED TO LOWER THE FAT CONTENT IN FOODS Fat Mimetics: Mimic the physical and organoleptic characteristics but cannot be substituted 1:1 for the fat Are usually carbohydrates and proteins Reduce the calorie content Undergo carmalization and denaturation when subjected to high temperatures Do not provide same taste as fats

13. Fat Substitutes: Macromolecules that physically and chemically resemble triglycerides and can be substituted 1:1 for the fat Either chemically synthesized or made from conventional fatty acids that are physically and chemically altered by enzymes Often called lipid or fat based replacers

14. Can be sub-categorized as liquid or plastic fats: Liquid Fats: Have been shown to exert a positive impact on nutrition by reducing cholesterol content and improve fat ratios but have a greater tendency to oxidize Plastic Fats: Obtained from chemically and enzymatically altered oils and are solid at room temperature

16. CONCLUSION: To choose a fat replacer, it is important to consider the nutritional quality and how it will affect the physical properties such as flavor and texture.

17. REFERENCES: http://extension.usu.edu/duchesne/files/uploads/FCS/fat_sub_sept _08.pdf http://study.com/cimages/multimages/16/saturated_and_unsaturat ed_fatty_acids.gif http://www.ift.org/~/media/Knowledge%20Center/Science%20Repo rts/Scientific%20Status%20Summaries/fatreplacers_0398.pdf J. C. Ospina-E, A. Sierra-C, O. Ochoa, J. A. Pérez-Álvarez & J. Fernández-López (2012): Substitution of Saturated Fat in Processed Meat Products: A Review, Critical Reviews in Food Science and Nutrition, 52:2, 113-122

18. Questions?