HNSC 1200 Chapter Notes - Chapter 5: Essential Fatty Acid, Deep Sea Fish, Linseed Oil
13 May 2017
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Some are digested, so provide 4 kcal per gram, however others are not digested, so are virtually non- caloric. They produce a mouthfeel that is similar to that associated with fat but they do not taste like fat and do not function like fat in cooking. Can withstand heat, however cannot be used for frying (e. g. , oatrim made from hydrolyzed oat flour, used in baked goods and salad dressings: protein-based replacers: Proteins are blended with gums to form gels, which have similar functions and structure as fat. They provide 1. 3 to 4 kcal per gram used. E. g. , simplesse is a microparticulated protein, which is produced by reshaping milk and egg white protein into tiny round particles. The process produces protein so small that they are perceived as fluid by the mouth: fat-based replacers: Fat molecule created with fewer carbon atoms in the structure (a shorter length of fatty acids).
