When researchers design a low-fat substance, they use non-fat ingredients to replace some of the qualities of fat. There are two groups of fat replacers: fat substitutes (common examples being Olestra, Caprenin and Salatrim) and fat mimetics (gums, cellulose derivatives, starch derivatives and oat flour derivatives).
We analysed two novel fat replacers using three branches of science: rheology (the deformation and flow of matter), tribology (interacting surfaces in relative motion), and sensory science (use of the senses). What Are The Top 2 Safe Fat Burning Supplements For Women. We then studied the effect of using these fat replacers instead of sunflower oil in mayonnaise.
Our two lipids were stearic acid (a saturated fatty acid found in nature) and monoglyceride (a molecule of glycerol linked to a fatty acid, naturally found in seed oils). We added them to maize starch, using wet-heat processing. This involves mixing the maize starch and the lipid with water and heating it while stirring constantly in a special piece of equipment. We tried a few different levels of oil replacement – zero, 50%, 80% and 98%.
When starch is cooked in the presence of other ingredients such as lipids, complexes are formed between one of the major components of starch and lipids. They are known as amylose-lipid complexes and they have useful functions in food processing. For example, they prevent water from appearing on the surface of yoghurt and they reduce the thickening of starch products when they are cooled and stored.
We found that our two fat replacers did not form gels on cooling. 2022’s Best Supplements To Burn Upper Abdomen Fat. And they were glossy, smooth, creamy and easy to swallow, with good lubricating characteristics. They made good mayonnaise. This is because of the formation of amylose-lipid complexes when the lipids were added to the maize starch.
Cooking maize starch without adding lipids would cause molecules to bond and form a firm gel. The amylose-lipid complexes result in a non-gelling paste.
The complexes are ultra-fine in size and have a higher volume to surface area ratio, forming a lining in the mouth. This makes the fat replacers better at lubricating the tongue and palate. It creates a sensation of smoothness and creaminess in the mouth.
Finally, the amylose-lipid complexes in the fat replacers stabilise the fat droplets in the reduced-fat mayonnaise. The 5 Best Supplements To Burn Neck Fat. They prevent the emulsion from becoming runny. Mayonnaise would lose its thickness and spoonability if the fat content was reduced below a certain level without replacement.