Fat Substitutes free pdf ebook was written by University Of Pittsburgh Medical Center on March 25, 2003 consist of 2 page(s). The pdf file is provided by www.upmc.com and available on pdfpedia since May 06, 2011.
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FUniversity ofPittsburghMedical CenterInformationfor Patientsat SubstitutesCarbohydrate-Based IngredientsThe use of starches and gums in foods asthickeners, bulking agents, moisturizers,and stabilizers has been common practicefor many years. Replacing nine calories pergram of fat with four calories per gram ofcarbohydrate can help reduce fats andcalories.Fats play many roles in food production.They provide smoothness in dressings,tenderness in baked goods, and the creamy“mouth feel” of ice cream. Fats also lendflavor to many foods. But too much of agood thing can be bad. High fat intake canlead to health risks, like high cholesteroland obesity.It’s no surprise that health care organiza-tions continue to encourage us to reduceour fat intake to less than 30 percent of to-tal calories per day. But how do we achievethat goal and still enjoy many of our favor-ite foods? One way is to incorporate reduced-fat and/or fat-free food products into ourdiet to replace some of their higher caloriecounterparts. It is important that these fat-modified foods are used in place of, andnot in addition to, these foods. Rememberthat fat-free foods and reduced-fat prod-ucts do have calories.Since 1990, about 1,000 new fat-modifiedfood products have been introduced everyyear. There are three major fat-reductioningredient categories: carbohydrate-based,protein-based, and fat-based.Protein-Based IngredientsA process called microparticulation (MY-kro-par-TIK-you-lay-shun) is used to turnproteins into tiny particles that imitate the“mouth feel” of fats. This is achieved byheating the proteins and then blendingthem at high speeds. Some of the sourcesof protein for this process are soy, whey,and egg white. The resulting protein-based product goes by the trade nameSimplesse.Fat-Based IngredientsIn fat-based ingredients, the actual fat mol-ecule is changed so that it is only partiallyabsorbed, or as in the case of Olestra, is notabsorbed at all. Caprenin and Salatrim aretwo brands of fat substitutes that are onlypartially absorbed, so they only provideabout five calories per gram.continued
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