Impact of fat substitutes on fat intake

Dietary fat is the number one nutrition concern of Americans. In response to rising consumer demand for reduced-fat foods, the food industry has developed a multitude of nonfat, lowfat, and reduced-fat versions of regular food products. To generate reduced-fat or fat-free products that have the same organoleptic characteristics of the regular fat version, food manufactures frequently employ fat substitutes in the formulation of these foods. Fat substitutes are made from either carbohydrate, protein, or fat, or a combination of these components. Researchers have questioned the impact of fat substitutes on both fat and caloric intake. The majority of research studies in which fat substitutes were either covertly or overtly substituted for dietary fat indicate that in short-term, carefully-controlled conditions, fat substitutes can decrease both dietary fat intake and percentage of calorie intake from fat. However, individuals compensate for the caloric deficit created by the fat substitutes by increasing their consumption of other macronutrients, primarily carbohydrate. The long-term effect of fat substitutes on the fat intake of free-living individuals and weight control are unknown. People tend to eat more of a food when they know that food is reduced in fat. Fat substitutes should not be considered a substitute for sound nutrition education and a healthy lifestyle which includes regular exercise.     

Technical problems and opportunities in using vegetable proteins in dairy products

The food processing industry is giving increased emphasis to the production and utilization of alternate protein isolate products as functional and nutritional ingredients in an expanding number of formulated food products. Alternate protein sources such as soy and other vegetable proteins offer additional flexibility in formulating foods due to their economics, availability, functionality and nutritional properties. This paper discusses needs for developing soy and vegetable protein isolates with improved flavor, color and functionality for producing simulated dairy foods. It also considers alternative technologies for incorporating soy and vegetable proteins into the formulation so that they may function properly for forming stable solutions, emulsions, foams and gels that resemble those in their natural dairy food counterparts.     

Phytosterols and human lipid metabolism: efficacy,safety, and novel foods

Plant sterols have been known for several decades to cause reductions in plasma cholesterol concentrations. These plant materials have been granted a conditional health claim in the United States regarding their effects in the prevention of cardiovascular disease and are being sold in functional foods in several countries in Europe as well as in the United States and Australia. It is generally suggested that daily consumption of ∼2 g of plant sterols can lower cholesterol concentrations as part of a dietary prevention strategy. However, phytosterols have been added and tested for their cholesterol-lowering effects mainly in spreads. Consumption of these high-fat foods seemingly flies in the face of current recommendations for the promotion of heart health, which suggest lowering total fat and energy intake to maintain weight. Hence, new food formulations are being evaluated using phytosterols incorporated into low-fat and reduced-fat food items. The purpose of this review is to examine the cholesterol-lowering efficacy of plant sterols, focusing on novel food applications, their mechanism of action, and safety. These novel food formulations include new solubilization processes that lead to improved uses for plant sterols, as well as new foods into which phytosterols have been incorporated, such as breads, cereals, and beef. Such new foods, and formulations should pave the way for greater use of phytosterols in heart health promotion, increasing the longer-term potential for the creation of innovative functional foods containing plant sterols and their derivatives.     

Fat replacers — Requirements from a nutritional physiological point of view

There is a demand for development of low-fat products including fat replacers to limit the intake of total fat. The objective of this review is to show the requirements that are necessary for the assessment of the risks and benefits of a new fat replacer. An ideal fat replacer should be completely safe and physiologically inert for achieving a substantial fat and caloric reduction while maintaining the desired functional and sensory properties of a conventional high-fat product. A careful safety evaluation concerns both nutritional and toxicological aspects. This includes animal and human studies. There is also a need for post-marketing surveillance in assessing the long-term impact of fat replacers. It can be concluded that low-fat products potentially offer some assistance in achieving the goals of present dietary recommendations.     

Peanut protein and product functionality

Interest in the potential of peanut seed as a source of edible vegetable protein products has been stimulated by an increase in our understanding of protein physicochemical properties, improved protein extraction, fractionation and characterization techniques, advanced technologies to produce high quality and diverse protein ingredients and understanding the interrelationship between physicochemical, functional and nutritional characteristics of protein products. Further expansion in the processing and utilization of peanut products may be constrained by economic conditions rather than by limitations in functionality, nutritional quality, or consumer acceptability. Should changes occur to improve the competitive position of peanuts, the potential contributions of their protein products may be more fully realized. Presented at the 78th Amercican Oil Chemists' Society Annual Meeting, May 17–21, 1987, New Orleans, LA. Mention of specific products/companies is for convenience, and does not constitute and endorsement by the U.S. Department of Agriculture, over other products/companies not mentioned.     

International Society of Sports Nutrition position stand: energy drinks

Position Statement: The International Society of Sports Nutrition (ISSN) bases the following position stand on a critical analysis of the literature on the safety and efficacy of the use of energy drinks (ED) or energy shots (ES). The ISSN has concluded the following. 1. Although ED and ES contain a number of nutrients that are purported to affect mental and/or physical performance, the primary ergogenic nutrients in most ED and ES appear to be carbohydrate and/or caffeine. 2. The ergogenic value of caffeine on mental and physical performance has been well-established but the potential additive benefits of other nutrients contained in ED and ES remains to be determined. 3. Consuming ED 10-60 minutes before exercise can improve mental focus, alertness, anaerobic performance, and/or endurance performance. 4. Many ED and ES contain numerous ingredients; these products in particular merit further study to demonstrate their safety and potential effects on physical and mental performance. 5. There is some limited evidence that consumption of low-calorie ED during training and/or weight loss trials may provide ergogenic benefit and/or promote a small amount of additional fat loss. However, ingestion of higher calorie ED may promote weight gain if the energy intake from consumption of ED is not carefully considered as part of the total daily energy intake. 6. Athletes should consider the impact of ingesting high glycemic load carbohydrates on metabolic health, blood glucose and insulin levels, as well as the effects of caffeine and other stimulants on motor skill performance. 7. Children and adolescents should only consider use of ED or ES with parental approval after consideration of the amount of carbohydrate, caffeine, and other nutrients contained in the ED or ES and a thorough understanding of the potential side effects. 8. Indiscriminant use of ED or ES, especially if more than one serving per day is consumed, may lead to adverse events and harmful side effects. 9. Diabetics and individuals with pre-existing cardiovascular, metabolic, hepatorenal, and neurologic disease who are taking medications that may be affected by high glycemic load foods, caffeine, and/or other stimulants should avoid use of ED and/or ES unless approved by their physician.     

Functional properties of oilseed proteins

The functional and physical properties, rather than the nutritional value, of protein in protein-containing products will largely determine their acceptability as ingredients in prepared foods. The nature of the protein per se, the presence of other constituents naturally present in protein-containing products, the degree to which the protein product is refined, the presence of other ingredients in a food system to which protein products are added, manufacturing conditions and a number of other factors, working singly or together, will influence the way proteins (as well as other ingredients) exert their functional characteristics. Differences in these characteristics are presented with examples of the manner in which various factors can influence functionality. Nonfunctional properties may be of interest for certain applications. Presented at the AOCS-AACC Joint Protein Short Course, French Lick, Indiana, July 13–16, 1969.     

Emerging food drying technologies with energy-saving characteristics: A review

Abstract

Drying is one of the most vital preservation techniques used in the food industry. It demands different levels of energy to produce commercially high-quality-dried food products. Novel drying technologies minimize deterioration of the food ingredients and produce novel products for consumers. In recent years, there have been many developments in the technology connected with the industrial drying of foods. Recent research has shown that novel food drying technologies could be utilized to improve the efficiency of drying by lowering the energy consumption and also to enhance the product quality. This article reviews selected energy- saving techniques in drying and discusses some novel combined drying technologies. These include solar-assisted, infrared-assisted, microwave-assisted and similar hybrid drying methods for food drying. Recommendations are also made for future research and development.     

Quantification of the physical structure of fats in 20 minutes: Implications for formulation

One challenge facing the fat industry involves finding healthy fat‐replacers that do not compromise the functionality of the product made with them. For the past three years crystalline nanoplatelets (CNPs) have been reported as the smallest crystal unit in different edible fat systems. This paper summarizes the latest understanding in the area of CNP aggregation and the structures that emerge from their aggregation when using the techniques of ultra small angle X‐ray scattering and modelling with computer simulation. An understanding of how these CNPs aggregate should allow the engineering of new healthy fat‐replacers.     

Soy flour and grits for use in food products

Processing alternatives enable the soybean processor to manufacture soy flour products which vary in fat content, granulation and degree of heat treatment. By controlling these variables, the processor is able to regulate the nutritional value and functional properties of these products. The application of soy flour products is dependent upon their functional properties, nutritional value and low cost. Currently, the major markets for soy flour and grits are in pet foods and animal feeds, cereal based foods and ingredients, meat based foods, and as a substrate for refined protein products such as the textured vegetable proteins, soy protein concentrates, isolates and hydrolysates. These soy protein products are generally marketed as functional and nutritional substitutes for meat, milk and egg protein. For example, soy flour is a functional replacement for milk in many cereal-based foods, e.g., bread, and also enhances the nutritional value of the cereal protein by supplying lysine to the formulation. The United States government has pioneered the development and marketing of protein-enriched, cereal-based foods designed to combat worldwide starvation. The government has directly supported the research and development of corn and wheat-based food substrates supplemented with soy flour, and has purchased over one billion pounds of these products since 1966 for worldwide distribution. One of 21 papers presented at the Symposium, “Oilseed Processors Challenged by World Protein Need,” ISF-AOCS World Congress, Chicago, September 1970.     

Regulatory outlook on vegetable protein

Vegetable protein products are increasing in use in the U.S. diet, especially in substitutes for the traditional animal-protein foods: meat, seafood, poultry, eggs and cheeses. This is occurring despite an ample protein supply which permits U.S. consumers to eat about twice the recommended protein levels. Cost, dietary preferences and the functionality of vegetable proteins appear to assure further increases. In order to permit continued development of these products, while at the same time assuring their nutritional adequacy and providing informative labeling, the U.S. Food and Drug Administration recently issued comprehensive tentative regulations. The regulations prescribe that the primary products be named as vegetable flour, vegetable protein concentrate and vegetable protein isolate when they contain less than 65%, 65% up to 90% and 90% or more protein respectively—except that gluten products may be referred to as such. When vegetable protein products are used as protein sources in whole or partial substitution for meat, seafood, poultry, eggs or cheese foods, the name of the substitute food must include the term vegetable protein product. Such substitute foods must be nutritionally equivalent to the original foods to avoid being called imitation. Imitation products must also be named to indicate the nature of the products, such as their use of vegetable protein ingredients. Nutritional equivalency is defined by nutrient profiles for six classes of foods: break-fast or lunch meats; seafood, poultry and other meats; eggs; cream cheeses; cottage cheeses; and natural cheeses. Fortification of substitute foods to meet nutritional equivalency requires their nutrition labeling. The FDA regulations also require that the PER of substitute foods containing vegetable protein products at more than 30% when combined with meat, seafood, poultry, eggs or cheeses shall be at least 100% that of casein. At 30% or less, the required PER is 80% that of casein. Specific USDA rules or FDA regulations such as the proposed standards for milk, cream or cheese substitutes take precedence over the general vegetable protein regulations. It is FDA intent to finalize the vegetable protein regulations as soon as possible.     

Fats in indian diets and their nutritional and health implications

To arrive at fat requirements for Indians; the contribution of invisible fat should be determined. Total lipids were extracted from common Indian foods, and their fatty acid compositions were determined. This data and information on intake of various foods were used to estimate the contents of “invisible” fat and fatty acids in Indian diets. Taking into account World Health Organization (WHO) guidelines and the invisible-fat intake of Indians, recommendations were made for lower and upper limits of visible fats. In the rural poor, the “visible”-fat intakes are much lower than estimated minimum requirements. Therefore, to meet the energy needs of low-income groups, particularly young children, visible-fat intakes must be increased to recommended levels. The urban high-income group, however, should reduce dietary fat. Data on intake of various fatty acids in total diet shows that even the recommended lower limit of oil can meet linoleic acid requirements. Intake of α-linolenic acid is low, however. Increase in dietary n-3 polyunsaturated fatty acid (PUFA) produces hypolipidemic, anti-inflammatory, and antithrombotic effects. Effects of n-3 PUFA on blood lipids, platelet fatty acid composition, and platelet aggregation were therefore investigated in Indian subjects consuming cereal-based diets. Supplementation of fish oils (long-chain n-3 PUFA) as well as the use of rapeseed oil (α-linolenic acid) produced beneficial effects. Since the requirements of α-linolenic acid and/or long-chain n-3 PUFA are related to linoleic acid intake, use of more than one oil (correct choice) is recommended for providing a balanced intake of various fatty acids. Analysis of Indian food showed that some foods are good sources of α-linolenic acid. Regular consumption of these foods can also improve the quality of fat in Indian diets. Nonvegetarians, however, have the choice of eating fish to accomplish this.     

Zur Ernährungsphysiologie der Schlachttierfette

Nutritional Properties of Animal Fats Dietary fat plays two roles, as a carrier of energy, and, in the form of essential fatty acids, as an indispensable component of food. Animal fats can meet both requirements. Since fats are greatly accepted by the people due to their taste, the fat consumption by the entire population has been very high. High fat consumption are believed to have resulted in increased level of cholesterol and premature occurrence of coronary diseases. Increase in the incidence of deaths by coronary diseases has drawn attention to the nutritional properties of dietary fats, which affect the level of cholesterol. It has been established that saturated fatty acids in foods raise the level of serum cholesterol, whereas polyunsaturated fatty acids lower it. However, with diets of relatively low fat content the ratio of saturated to polyunsaturated fatty acids is not so significant with regard to level of serum cholesterol as with high-fat diets.     

Functional properties of yeast grown on ethyl alcohol

A new series of food ingredients, based on torula yeast (Candida utilis) grown on ethyl alcohol, offers unique functional properties and flavor effects in processed and fabricated foods. The new ingredients bind fat and water, act as emulsifiers, heighten meat, poultry, and seasoning flavors, improve texture of bakery products, and add crispness and tensile strength to wafers. At the same time, they contribute desirable nutrition to foods by increasing the quantity and improving the quality of protein in cereals.     

Balance between polyunsaturated fatty acids and antioxidants in nutrition

It is recommended that humans increase their consumption of omega‐3 polyunsaturated fatty acids (PUFA) because of many nutritional advantages. However, the oxidative instability of these fatty acids poses a problem regarding the sensory and nutritional quality of foods. It is clear that antioxidants need to be added to stabilize these lipids during food processing and storage, as well as to provide the body with enough antioxidant power to counteract any oxidative stress resulting from the increased intake of PUFA. However, we need more knowledge regarding the levels of antioxidant required for food stability and nutritional adequacy as well as the nature of antioxidant oxidation products and their toxicological significance.     

Recent developments and prospects in the extraction,composition, stability,food applications,and in vitro digestion of plant oil bodies

Oil bodies (OBs) are micron- or submicron-sized sub-organelles widely found in plants seeds and nuts. The structure of OBs is composed of a core of neutral lipids covered by a phospholipid-protein layer, which ensures the stability of OBs under extreme environmental conditions and further protects core lipids as energy reserves. As naturally pre-emulsified oil-in-water emulsions, OBs have been gradually applied to replace synthetically engineered oil droplets. In this paper, the recent research on the extraction, composition, stability, food applications, in vitro digestion, and future perspectives of plant OBs were reviewed. Recent studies have focused on the large-scale extraction techniques and OBs surface protein identification and function. Electrostatic deposition and viscosity effect of polysaccharides significantly improve the stability of OBs emulsions. OBs have broad application prospects in replacing milk fat droplets, as fat replacers and delivery vehicles, and fabricating emulsion-gels, oleogels or edible films. Notably, oleosins present a potential allergen risk. OBs are digested slowly, resulting in increased satiety and effectively helping to reduce calorie intake, but this can negatively affect the bioaccessibility of nutritional compounds in OBs. When OB as a delivery vehicle, its natural structure may be disrupted, whereas OBs-based delivery system facilitates the bioaccessibility of hydrophobic active compounds.     

Protein co-precipitates: A review of their preparation and functional properties

Advances in protein co-precipitation technology over the past two decades have made it possible to commercially produce different types of proteins from mixtures of raw materials. Incorporation of protein co-precipitates improves the functional (e.g. appearance, texture, and stability) and nutritional characteristics of many food products. Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to greater research into blends or composites as food ingredients. Protein co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as ingredients in the food industry, though relatively little published information is available on this subject. There is limited information about the use of protein co-precipitates by the food industry when developing products for different groups of potential consumers. The aim of this review is to evaluate the current status of protein co-precipitate research as a potential way of improving utilization of protein rich raw materials (e.g. dairy protein), oil seed meals (e.g. sesame, soybean, flaxseed and canola) and by-products (e.g. brewing yeast). By blending proteins from different sources, protein co-precipitates are a way of overcoming deficiencies in essential amino acid contents found in proteins from a single source, which giving ingredients with good functional properties and desirable sensory characteristics.     

Fatty acid profile of high consumption foods by school population of the region Metropolitan of Chile, including trans fatty acid content

The Chilean school population has shown remarkable changes in their eating habits, incorporating high fat content foods to their diet, which could explain the current high obesity rates. A great proportion of these foods uses industrial fats whit high content of saturated fatty acids (SFA) and potentially contains trans fatty acids (TFA) as a result of partial oil hydrogenation or as a natural form in ruminant animals fat. The purpose of this investigation was to determine fatty acid profile, including trans fatty acids, from food consumed by the Metropolitan Region school population. A food consumption survey was applied to 203 Metropolitan Region of Chile school-children, which consisted of questions about food consumption frequency and consumer preferences. Based on the results, ten types of food products were selected. Fat content, fatty acids profile, including trans fatty acid, were determinate by GLC according to the UNE 5509 Norm. Each analysis was carried out in duplicate and three samplings were performed. It was found that a great percentage of the analyzed foods showed low TFA content (<1%). However, some of them presented remarkable saturated fatty acids content, generating a PUFA/SFA ratio with poor fat nutritional quality. The low TFA concentration found in the food may be explained by a decrease in the use of hydrogenated fats, following PAHO/WHO recommendation, which are being applied in Chile.     

Food applications of corn germ protein products

Many convenience foods such as meat analogs, breakfast foods, and baked goods use ingredients prepared from cereal grains and their processed products. Among the most important new cereal protein products, corn germ protein products appear to have the greatest potential food markets.     

Modification of food to control fat intake

National trends in amounts and types of fat consumed have not alleviated our problems in nutrition and health. The dilemma of the public, as well as of the medical and nutritional sectors of society, has been what to do about atherosclerosis and obesity. Various methods and approaches are suggested where-by the fat intake may be reduced or controlled. Several unique classes of compounds are suggested as possible candidates for novel nutritional foods. Nutritional education is stressed as the long range prerequisite for an enlightened public which can meet the challenge of tomorrow.