摘要:

ABSTRACTLow calorie fats and oils substitutes are intended to replace conventional fats and oils in the diet while retaining the required physical and organoleptic properties, but with less than 9 kcal/g. Indeed, some of the fat substitutes will contribute zero calorie to the diet. The most notable is olestra® (now olean®) developed by Procter and Gamble Company. This fat substitute, chemically referred to as sucrose polyester or sucrose fatty acid polyester, was approved by the US Food and Drug Administration on January 24, 1996, for use in savory snacks. Other fat substitutes with potential to partially replace some, but not all the calories from fat are either under development or are already in the market. Obviously, none of the fat substitutes, including olestra®, is free from possible side effects when consumed. However, the potential benefits may outweigh the problems when consumed in moderation.A new group of reduced calorie fat substitutes gaining recognition is a family of structured or specialty lipids with the same triacylglycerol backbone as conventional fats and oils, but contain short or medium‐chain fatty acids in addition to the long‐chain fatty acids or contain poorly digestible fatty acids in amounts or at positions that they do not occur naturally. Examples are: caprenin®, salatrim (BenefatTM, developed by Nabisco Foods Group and marketed by Cultor Food Science), and variants of these for specific nutritional, pharmaceutical and physical properties and appli

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00070.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe typical western diet which is low in long chain omega‐3 fatty acids and high in long chain omega‐6 fatty acids may not supply the appropriate balance for optimal metabolism. The imbalance is believed to cause a variety of disease symptoms ranging from cardiovascular disease, hypertension, inflammatory and auto‐immune disorders, depression and disrupted neurological functions. In the area of cardiovascular disease new research on arrhythmias is exciting and shows that application of omega‐3 fatty acids can produce rapid results. In addition omega‐3 fatty acids are showing benefits in preventing restenosis following angioplasty in approximately half of the reported studies. Significant research in infant nutrition indicates that long chain polyunsaturated fatty acids are “conditionally essential” for growth and development. Adequate intake of docosahexaenoic acid (DHA) and arachidonic acid (AA) is critical during pregnancy, lactation and infancy for proper development of the fetus and infant. Premature babies are particularly at risk for inadequacies. Thus, many specialist groups are recommending that infant formulas include long chain fatty acids at levels matching breast milk. Recommendations by many academic and governmental bodies propose that daily intakes on long chain omega‐3 fatty acids be increased as a step in reducing certain c

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00071.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTMedium chain triacylglycerols (MCTs) are a unique class of lipids that contain fatty acids of primarily eight and ten carbons in chain length. Since they first became commercially available in 1955, MCTs have found an increasing number of uses because of their unique properties. Historically, they have been used in the treatment of patients with various fat malabsorption syndromes, surgical patients, cancer patients, and preterm infants. With the filing of a generally recognized as safe (GRAS) petition for medium chain triacylglycerols, they are increasingly gaining the interest of food formulators because of their unique metabolic and physical properties. This paper gives an overview of the manufacture of medium chain triacylglycerols, their nutritional benefits and their use in various food applications. MCT derivatives are also discussed.

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00072.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTMicroalgae are a very diverse group of organisms that consist of both prokaryotic and eukaryotic forms. Although most microalgae are phototrophic, some species are also capable of heterotrophic growth. Some species of microalgae can be induced to overproduce particular fatty acids through simple manipulations of the physical and chemical properties of the culture medium. As a result of the profound differences in cellular organization and growth modes and the ability to manipulate their fatty acid content, microalgae represent a significant source of unusual and valuable lipids and fatty acids.The utilization of microalgal lipids and fatty acids as food components requires that these organisms be grown at large scale under controlled conditions. Several growth systems have been developed for large scale growth of phototrophic microalgae using either natural sunlight or artificial light, but their lack of control of culturing parameters or their high cost of operation have limited their utility for the production of food products. Instead, large scale cultivation of heterotrophic microalgae using classical fermentation systems provides consistent biomass produced under highly controlled conditions at low cost.Microalgae contain many of the major lipid classes and fatty acids found in other organisms. However, they are also the principal producers in the biosphere of some polyunsaturated fatty acids, especially docosahexaenoic acid (DHA). The high DHA content found in some algae is currently being utilized to supplement infant formula to enable it to more closely resemble human breast milk. Thus, the commercialization of DHA from microalgae demonstrates the value of these organisms as a source of useful fatty acids.

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00073.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe major use of the ten billion pounds or so of soybean oil produced in the US is for food products such as cooking oils, shortenings and margarines. Refined, bleached and deodorized (RBD) soybean oil used for cooking is usually hydrogenated to increase storage life and stability during frying. RBD soybean oil is also extensively hydrogenated to increase melting point for functionality in shortenings and margarines. Hydrogenation results in oils rich in trans fatty acids, the consumption of which may be associated with coronary heart disease. RBD oils used for salad oils are not hydrogenated but are rich in palmitic acid, the consumption of which has also been associated with coronary heart disease. Therefore, it is nutritionally desirable to produce trans‐free soybean oils rich in monounsaturated fatty acids with reduced palmitic acid for cooking and soybean oils with no saturated fatty acids for salad oils. It is also desirable to produce trans‐free oils rich in stearic and oleic acids for shortenings and margarines. Cloned genes may be introduced into soybeans to create transgenic lines with improved oil traits. The design of transgene constructs has been assisted by the use of soybean somatic embryos in suspension culture as a model system for soybean seed transformation. This system has allowed the selection of the right genes and promoters to achieve the desired phenotypes in transgenic soybeans. Current soybeans in development include lines producing oil with reduced palmitic acid, lines with over 80% oleic acid and lines with up to 30% stearic acid. Commercialization of high oleic acid transgenic soybeans has demonstrated that it is possible to drastically alter the fatty acid composition of a soybean seed without affecting the yield or environmental sensitivity of the soybean pl

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00074.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTMarine oils are perceived as having beneficial health effects since they prevent and treat cardiovascular diseases, among others. The ω3 polyunsaturated fatty acids have been recognized as an essential dietary component. Extensive studies on laboratory animals and human subjects have suggested that ω3 fatty acids may be included in the target tissues and cell membranes by dietary manipulation. The contribution of seal blubber to the total carcass weight is approximately 29% and it contains a high amount of long‐chain ω3 fatty acids. Traditionally seal blubber oil has been used for industrial purposes, however, recent research findings have shown its potential application in foods as well as production of ω3 fatty acid concentrates. This review discusses production of concentrates from seal blubbe

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00075.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1996.tb00069.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY