Starches
Pages 83-87
DOI: https://doi.org/10.1094/1891127012.009
ISBN: 1-891127-01-2
Abstract
Topics Covered
- Fat Replacement
- Emulsion Stabilizers
- Encapsulating Agents
- Resistant Starch
Introduction to Chapter
If one spends any time in a modern supermarket, it is clear that there are a large number and a wide variety of food products in the reduced-, low-, and no-fat categories. These products are in all areas of the supermarket, represent basically all types of food, and are made for all kinds of distribution systems. The reduced-fat trend is growing and is not likely to change given today's interest in health and well-being.
Fat serves many functions in foods. It contributes to the appearance, texture, flavor, and mouthfeel of products in many ways. Therefore, replacing fat is not easy, and a great deal of effort has been spent identifying ways to do so. As the number of reduced-fat products continues to rise, so has the number of ingredients used in the formulation of reduced-fat foods. Generally, the fat-replacing ingredients used today can be categorized as carbohydrate-based substitutes, tailored fat-replacing compounds, calorie-reduced fats, protein-based substitutes, emulsifiers, and combination products (1,2). This discussion is limited to starch-based substitutes.
Starch-based fat replacers come in many varieties from a large number of suppliers. It is estimated that there are now about 40 starch-based products used in fat-replaced formulations (3). The value of starch as a fat-replacing ingredient is its inherent energy value of 4 kilocalories per gram compared with 9 kilocalories per gram of fat. If, for example, a starch-based fat mimetic consists of a gel containing about 25% starch and 75% water, the caloric value is about 1 kilocalorie per gram, resulting in an effective fat reduction of about 90%.
Starch-based fat-replacement technology began with patents on potato starch hydrolysis products (4,5). These patents claim thermoreversible gels in aqueous food systems that have a texture and mouthfeel approximating fat in applications such as dressings and frozen desserts.
Starches can be manipulated to yield gels that impart textural and mouthfeel properties that approximate those of fat. The particle size of the starch granules, dispersibility of starch granule components, molecular weight of the starch polymers, and water-binding ability are controlled to yield the fat-replacing qualities required. Starch-based fat-replacing ingredients can be either starches or converted starch products such as maltodextrins. The maltodextrins used as fat replacers are typically low-DE (high molecular weight) products.
Applications of starch-based fat replacers are numerous. The primary applications are in baked products, dressings, dairy products, sauces, dips, and mayonnaise-like products. Suppliers should be contacted for specific information concerning product applications and formulation details.
