Specialised Lipids

frying oils spray oils margarine cocoa butter alternatives salad oils

to act as a heat transfer medium for flavour and lubrication

the fat phase and the milk phase are combined and emulsified, cooled and kneaded

to produce high PUFA, low trans margarine- vegetable oil is fully hydrogenated into a solid fat, and then interesterified with liquid vegetable oil to produce margarine

85:15

it is associated with heart disease

a product, first developed in the 1970s, that can replace some or all of the fat in food products

must replace the roles of fat- mouth feel, taste

fat based protein based carbohydrate based

avicel- derived from natural fruit and vegetables, no calories stellar- starch-based, derived from corn, reduces calories and fat whilst increasing complex carbohydrate intake • both are unsuitable for frying -

simplesse- microparticulated whey protein • not suitable for frying -

• most acceptable tastes and applications - olestra- sucrose polyester, not recognised by the body, no calories e.g. crisps- sucrose with 6-8 FAs attached, have no calories, the best palatability and can be used for frying but are not absorbed by the body so can cause loose bowel movements salatrim- TG with short and long chain FAs, not readily recognised by the body, lower calorie e.g. chocolate, popcorn- made by interesterification and are 5 cal/g rather than 9 cal/g like fat caprenin- TG with long chain FAs, not readily recognised by the body, lower calorie