Low calorie bulking agents

Obesity, a common disorder causing excess mortality due to the development of cardiovascular disease, hypertension, respiratory illness, and diabetes, is difficult to control by simple dieting techniques. Low calorie foods, which can facilitate newer weight reduction approaches such as behavior modification, often lack adequate palatability due to the absence of carbohydrate or fat. Various low calorie bulking agents that can replace the traditionally used carbohydrates and fats are discussed in terms of caloric value, utility, and regulatory status. Methods of measuring caloric utilization of bulking agents in test animals and humans are evaluated. For fat, no really satisfactory replacement is currently available, although several promising are under development. Dietary fiber sources such as microcrystalline cellulose are receiving considerable attention as flour replacements. While the polyols have many desirable attributes, as sucrose replacements, their caloric utilization values generally prevent a significant caloric reduction when they are used in foods. Several experimental sucrose replacements are described.     

Bulking agents in low calorie frozen dairy desserts

The use of intense sweeteners in the manufacture of low calorie frozen desserts has brought about the need to add bulking agents to replace the sugar omitted in such products. A bulking agent acts as a filler and reproduces the physical properties of sugar, but not its sweetness and caloric content. Careful attention must be paid to combining sweeteners (polyols) with bulking agents in order to regulate the freezing point of the mix, and to restrict the levels to those which do not impart off­flavours or create gastrointestinal distress. Some modifications in the freezing and serving conditions are needed with the addition of bulking agents. The newlmodified bulking agents need to be approved by the regulatory bodies to ensure their safety. There is a need to identify a low or non-caloric bulking agent with little or no laxative effect.     

Formulation and evaluation of dry dessert mix containing sweetener combinations using mixture response methodology

Reduced calorie foods are an important area for product development. Foods formulated for diabetics and/or weight reduction tend to replace bulk caloric sweeteners with high intensity sweeteners. A mixture experimental design was used to model the acceptability of a low calorie dessert mix sweetened with single, binary and tertiary combinations of saccharin, cyclamate and stevioside. The design included constraints to permit sweetener addition according to the limits of food laws. The dessert mixture had a 37% caloric reduction when compared to the sucrose sweetened pudding, and texture equivalent to commercial products was reproduced with the addition of 0.01 g/100 ml carrageenan. The most acceptable combination of the sweeteners tested was saccharin: cyclamate (0.755:0.245), but other combinations could be used to obtain an acceptable product taking cost of the ingredients into consideration. ©     

若干物理因素对抗性淀粉制备的影响

抗性淀粉是一种新兴的食品添加剂,可作为食品的膳食纤维功能成分,广泛应用于碳水化合物、脂肪质食品如作为糖、面粉替代品,作为膳食纤维添加于焙烤食品、低热、低脂人造奶油、冷冻甜点等或作为一种单独的添加剂加入食品配方中。通过对制备过程中物理因素的研究,探讨了抗性淀粉的最佳制备物理条件,为工业开发应用提供一定的理论基础,抗性淀粉作为低热、高膳食纤维含量功能食品成分将具有重要的应用前景。     

Usable Energy Value of Selected Bulking Agents

Four bulking agents—white wheat fiber, polydextrose, isomalt and oligofructose—were evaluated for usable energy values using young rats as the test model. The net increase observed in their carcass energy due to bulking agents fed over a 3-wk period was evaluated. Wheat fiber contained 0.9, polydextrose 0.8, isomalt 1.6, and oligofructose 1.5 calories/g. As a partial substitute for sugar, fat and/or flour, these bulking agents could effectively reduce the energy content of foods.     

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Interest in nutrition is driving consumer demands for less fat, sugar, and calories. In most foods, however, the removal or reduction of ingredients causes readily detectable losses in appearance, texture and mouthfeel. In this work seven bulking agents (maltitol, mannitol, xylitol, sorbitol, isomaltose, oligofructose and polydextrose) were used to totally replace sucrose in sponge cakes. The effect of this substitution on cake quality was determined by measuring texture, colour and volume after baking under controlled conditions. These parameters were established instrumentally and by sensory evaluation. Best results were obtained with xylitol and maltitol, leading to sponge cakes more similar to the control one – manufactured with sucrose – and with the highest acceptance level in sensory evaluations. Lower quality sponge cakes were those elaborated with mannitol.     

填充剂对减糖冰淇淋质构特性的影响

随着人们减糖意识的提高,减糖冰淇淋的开发也得到了极大关注。然而,由于蔗糖在冰淇淋体系中除了提供甜味,对冰淇淋的质构特性也起了非常重要的作用,这也是目前研发减糖冰淇淋面临的巨大挑战。为了研究不同填充剂对减糖冰淇淋质构特性的影响,分别采用质量分数为10%的蔗糖、糖醇（山梨糖醇、赤藓糖醇、麦芽糖醇、木糖醇）、可溶性膳食纤维（抗性糊精、聚葡萄糖）、可溶性糊精（麦芽糊精）作为填充剂制备冰淇淋样品,并对各冰淇淋样品的质构特性及关键理化特性进行了系统比较。结果表明,聚葡萄糖、麦芽糖醇和抗性糊精填充样品与蔗糖填充样品感官质构轮廓最为相近。赤藓糖醇和麦芽糊精填充样品硬度过高、可塑性低、铺展性差;而山梨糖醇和木糖醇填充样品硬度较低、泡沫感强。糖醇类填充样品在浆料黏度、粒径分布、摩擦学性质上比较接近蔗糖填充样品;麦芽糖醇填充样品的热力学特性与蔗糖填充样品相似;膳食纤维和糊精填充样品具有较低的摩擦系数,润滑性能更好。可见,在无糖或减糖冰淇淋的开发中,采用麦芽糖醇配合聚葡萄糖或抗性糊精作为填充剂,可达到和蔗糖填充剂所制产品相似的质构品质。     

Special dietary foods

Abstract

If the present trend in consumer awareness of nutrition continues, the need for special dietary foods designed to correct nutritional imbalance is expected to increase in the coming years. However, this need cannot be met unless special dietary foods with sensory properties similar to those of traditional foods are developed.

Dietary foods that meet the special nutritional needs of people suffering abnormal physiological conditions, such as deficiency states and metabolic disorders, are reviewed. Significant progress has been made in this field, particularly in the area of low‐calorie foods. Much more needs to be done. Palatability of special dietary foods is still a major problem. With the expected approval of several special dietary ingredients (i.e., new intense sweeteners, low calorie fat substitutes, and low calorie bulking agents), the future of the special dietary industry appears bright.     

Erythritol,a New Raw Material for Food and Non-food Applications

In response to an increasing demand from consumers for healthier and calorie controlled foods, Cerestar has developed a new food ingredient, erythritol. Erythritol can be produced from starch by a full biotechnological process, combining enzymatic and fermentative conversions. The use of an osmophilic yeast allows the fermentation step to be performed at high dry substance, giving an economic advantage. An extremely pure end product is then easily obtained by final crystallisation. Erythritol is structurally a polyol and shares the health properties of other polyols such as being toothfriendly and safe for diabetics. However, it offers in addition two very important nutritional advantages: a lower calorific value (0.3 Kcal/g) and a good tolerance. This is due to its low molecular weight, which allows erythritol to be rapidly absorbed from the small intestine, with subsequent excretion in the urine. Fermentation in the colon is therefore excluded and any resulting gastro-intestinal discomfort avoided. The combination of these properties makes erythritol a unique low calorie bulk sweetener. From a functionality point of view, erythritol is a moderately sweet bulking agent with a cooling taste: workability is similar to other polyols. It has a taste profile close to that of sucrose and may therefore improve the taste quality of a blend with intense sweeteners. Its low solubility and ease of crystallisation, make erythritol very suitable for applications which require a crystalline sweetener, such as chocolate. Other potential application areas are bakery, table-top and confectionery. Presently erythritol is under evaluation to establish beyond any doubt its safety and to obtain food approval as a new, low calorie, bulk sweetener. Potential non-food applications of erythritol are in polymers, fine chemicals and pharmaceutical intermediates.     

Physicochemical properties of turanose and its potential applications as a sucrose substitute

Among the structural isomers of sucrose, turanose has been considered as one of good candidates as novel sweetener due to its mild taste, low calorie, and anti-cariogenicity. Here, various physicochemical properties of turanose, such as solubility, temperature and pH stabilities, viscosity, non-enzymatic browning reaction, and dynamic vapor sorption, were investigated by comparing them to those of other commercial sugars. Turanose did not significantly hydrolyze through the simulated digestion tract overall but in the artificial small intestinal environment specifically, turanose degraded by only 18% when sucrose was hydrolyzed by 36% after 4 h. In addition, physicochemical properties of turanose confirmed that it had a potential to replace sucrose due to similar or better product qualities as a food ingredient than other types of sugars with similar chemical structure. Thus, our study suggests that turanose can be applied as a functional sweetener or bulking agent in food processing.     

Low-fat meat products-technological problems with processing

Diet and health advice serve as a driving force to redirect the types of foods considered to be most beneficial in terms of improved health and quality of life for Americans. Although meat cuts have become leaner, products such as ground beef, fresh pork sausage, coarse ground sausages and emulsified sausages traditionally have higher levels of fat. However, these products offer the greatest opportunity for fat reduction by reformulation with fat substitutes. Fat replacements should contribute a minimum of calories to a product and should not be detrimental to organoleptic qualities. Most substitutes can be categorized as: leaner meats, added water, protein-based substitutes, carbohydrate-based substitutes and synthetic compounds, Reducing the fat content to ～10% often results in cooked ground beef that is bland and dry with a hard, rubbery or mealy texture. Reformulation with fat substitutes can cause a reduction in particle binding, darker product color, lack of beef flavor, reduced browning reactions and shorter microbiological shelf-life. Other problems that occur with low-fat (5-10%) fresh or cooked/smoked sausages are reduced cook yields, soft mushy interiors, rubbery skin formation, excessive purge in vacuum packages, shorter shelf-life and changes in sensory qualities after cooking or reheating. However, some combinations of fat replacements that mimic the mouthfeel and textural characteristics of fat offer potential for development of low-fat meat products.     

ADHESION OF SUGAR AND OIL SOLUTIONS

Salt was applied to surfaces coated with sugars and oils to test their adhesion. There was no difference in adhesion between 70% solutions of sucrose, glucose and fructose. Below 70%, adhesion by glucose was greater than for sucrose. Adhesion increased from propylene glycol with two hydroxyl groups to glycerol with three, but there was no change in adhesion from glycerol to sorbitol, which has six hydroxyl groups. The adhesion of glycerol and sorbitol was not different from sucrose. In corn syrups, adhesion increased with increasing dextrose equivalent. Increasing oil content increased adhesion up to 0.2 mg/cm², then plateaued. Oils produced a similar adhesion to solutions of 70% sugar. Adhesion varied with the type of oil. Most likely, the differences in adhesion were due to the presence of natural surfactants. When lecithin was added, the adhesion increased significantly. The addition of other surfactants did not significantly increase the adhesion.

PRACTICAL APPLICATIONS

Sugar and oil are frequently used to adhere powders and small particulates, such as seasonings and spices, to a food surface. The desire for low calorie foods means minimizing the sugar and oil used for adhesion. Glucose was shown to have greater adhesion than sucrose, therefore less of it could be used to achieve the same adhesion. Addition of lecithin to oils increased its adhesion. Certain oils had higher adhesion than others, due to natural surfactants. Most of the fat replacers tested did not show significant adhesion. Using this information, current tack agents could be replaced with other sugars or oils to produce the same adhesion at a lower concentration.     

低卡型与普通型冰淇淋显微结构及其混料流变学性质比较研究

显微结构比较表明,普通型冰淇淋显微结构中存在锁链状半连续相的脂肪球三维网络结构并构成其主要框架,低卡型冰淇淋结构中仅含有由卡拉胶等多糖分子形成的凝胶网络结构并构成其主要框架,流变学研究表明,两种类型冰淇淋混料均属于屈服－假塑性流体。脂肪含量减少,蔗糖被取代会引起其混料表观粘度的降低,从而影响低卡型冰淇淋的抗融化性。     

Lipid‐based fat substitutes

Fats and oils account for 38% of the total calories in the diet of Western populations, especially in the U.S. They provide the most concentrated source of energy, 9 kcal/g of a triacylglycerol molecule compared with 4 kcal/g provided by carbohydrate and protein. In response to consumer demands for low‐calorie or calorie‐free fats and their reluctance to give up the taste of fat, current research efforts have been directed toward the development of lipid‐like fat substitutes. These fat substitutes contain the fatty acids found in conventional fats and oils, with all the physical and organoleptic properties of fats, but provide few or no calories in the diet. Some of the fat substitutes are modified triacylglycerols (glycerol backbone) with reduced digestion and absorption; others are digestible and nondigestible carbohydrate fatty acid esters and polyesters, respectively. Sucrose polyester (Olestra^®), a sucrose molecule esterified with six to eight fatty acids, is the most studied of the lipid‐based fat substitutes containing a carbohydrate backbone. If approved by the FDA, sucrose polyester will find application in almost all fat‐containing foods. Specialty fats or fat substitutes targeted to certain individuals with special needs are being developed. Among these are the medium‐chain triacylglycerols and structured lipids (glycerol backbone), or “nutraceuticals” with reduced absorption and medical applications. Enzyme biotechnology is another tool available to lipid chemists to selectively modify, esterify, transform, transesterify, and interesterify fats and oils or synthesize new lipids such as structured lipids of food, nutritional, and medical importance. These designer fats may be the trend in the future to produce medical lipids that do not occur normally in nature. The different types of lipid‐based fat substitutes are reviewed with respect to their synthesis, analysis, metabolism, potential applications/uses, and the future of fat substitutes.     

聚葡萄糖在冰淇淋中的代脂作用

主要探讨了聚葡萄糖在冰淇淋生产中的代脂应用，得出聚葡萄糖作为一种水溶性膳食纤维及优质填充剂，可取代部分蔗糖和脂肪，用于低热量，低糖和低脂食品中。     

功能性低热量油脂食用品质评价

摄入过量脂肪会引发多种疾病，为了达到既减少脂肪摄入量，又不影响食品口感、风味等目的，对开发的脂肪代用品——功能性低热量油脂的感官品质、理化特性、营养学评价及毒理学特性进行了分析和研究。结果表明，该油的分子结构与天然油脂相同，热量与普通花生油相比降低了30％，感官品质没有差异。急性毒理学实验表明，该油为安全、无毒物质。     

低热量巧克力制品的研究进展

从低可可脂用量巧克力的制备、低热量可可脂替代物的开发和低热量甜味剂替代蔗糖的研究3个方面论述了低热量巧克力制品的研究进展。主要涉及了结构化甘油三酯、功能性甘油二酯和碳水化合物基脂肪替代品等可可脂的低热量替代物的性质及其应用于巧克力制品中对流变性能、工艺特性等的影响,以期为低热量巧克力的研究与生产提供参考。     

NEW DEVELOPMENTS IN LOW CALORIE FATS AND OILS SUBSTITUTES

Low calorie fats and oils substitutes are intended to replace conventional fats and oils in the diet while retaining the required physical and organoleptic properties, but with less than 9 kcal/g. Indeed, some of the fat substitutes will contribute zero calorie to the diet. The most notable is olestra® (now olean®) developed by Procter and Gamble Company. This fat substitute, chemically referred to as sucrose polyester or sucrose fatty acid polyester, was approved by the US Food and Drug Administration on January 24, 1996, for use in savory snacks. Other fat substitutes with potential to partially replace some, but not all the calories from fat are either under development or are already in the market. Obviously, none of the fat substitutes, including olestra®, is free from possible side effects when consumed. However, the potential benefits may outweigh the problems when consumed in moderation.
A new group of reduced calorie fat substitutes gaining recognition is a family of structured or specialty lipids with the same triacylglycerol backbone as conventional fats and oils, but contain short or medium-chain fatty acids in addition to the long-chain fatty acids or contain poorly digestible fatty acids in amounts or at positions that they do not occur naturally. Examples are: caprenin®, salatrim (Benefat^TM, developed by Nabisco Foods Group and marketed by Cultor Food Science), and variants of these for specific nutritional, pharmaceutical and physical properties and applications.     

低能量巧克力的开发

食品的低能量化成为当今世界食品发展的主要趋势。低能量巧克力开发的关键在于 ,如何去除或替代脂肪。本文详细介绍了一些新型低能量巧克力的配方、生产工艺以及技术难题     

Preparation and Evaluation of Trialkoxytricarballylate, Trialkoxycitrate, Trialkoxyglycerylether, Jojoba Oil and Sucrose Polyester as Low Calories Replacements of Edible Fats and Oils

Trialkoxytricarballylate, trialkoxycitrate, trialkoxyglycerylether, sucrose polyester and refined jojoba oil were prepared and evaluated as low calorie replacements of conventional edible fats and oils. Their viscosities and surface and interfacial tensions were generally typical of edible oils whereas their DSC behavior was highly structure dependent. Incorporation of trialkoxytricarballylate and jojoba oils into margarine and jojoba oil into mayonnaise indicated that functional food models may be prepared from any of the tested oils. Trialkoxytricarballylate, trialkoxycitrate and jojoba oils were resistant to enzyme hydrolysis in vitro, suggesting resistance to digestion in vivo. Preliminary caloric value experiments in rats with trialkoxytricarballylate and jojoba oil supported in vitro findings. However, anal leakage, depression, weakness and deaths were observed among animals at moderate to high dose levels of both oils.