Title: Alternative Sweeteners

520 Deis
I. FAT IS ESSENTIAL AND FUNCTIONAL
Reports concerning the negative effects of fat and oil consumption have caused
many consumers to focus on fat elimination, but this needs to become more
balanced to include the body’s fat requirements (2). Fats act as important energy
sources, especially during growth, or at times when food intake might be restricted.
Protein and carbohydrates provide about 4 kcal/g, but fats provide more
energy at about 9 kcal/g. Linoleic and linolenic acids are regarded as essential
fatty acids that aid in the absorption of vital nutrients, regulation of smooth muscle
contraction, regulation of blood pressure, and growth of healthy cells. On the
negative side, the U.S. Surgeon General has stated that consumption of high
levels of fat is associated with obesity, certain cancers, and possibly gallbladder
disease. The Surgeon General also notes that strong evidence exists for a relationship
between saturated fat intake, high blood cholesterol, and coronary disease.
Rather than viewing all fats as ‘‘bad,’’ most nutritionists urge consumers to control
the percentage of calories as fat in their diets and to limit levels of saturated
fat and polyunsaturates. Current government guidelines state that total fat intake
should be no more than 30% of total calories. Saturated fat should make up less
than 10% of calories, and monounsaturates should make up 10–15% of calories.
Concerted efforts from ingredient suppliers and product developers have reduced
the use of saturated fats such as lard, beef tallow, butterfat, coconut oil, and palm
oil and increased the use of vegetable oils with higher percentages of polyunsaturates
and monounsaturates.
Most of the fat consumed in the United States comes from salad and cooking
oils, followed by frying fats and bakery shortenings, then meat, poultry, fish,
and dairy products (cheese, butter, margarine). Each of these applications is
unique in its requirements for fat functionality (Table 1). In fried foods, oil acts
as a heat-transfer medium but also becomes a component of the food. Because
of this dual function, the oil must meet a number of requirements—it must have
good thermal and oxidative stability, good flavor, good shelf-life, and acceptable
cost.
Fats and oils provide important textural qualities to certain foods. Much
of this is due to specific melting qualities and crystal structure, and qualities are
provided by the ‘‘shortening’’ effect of fats, primarily in baked goods. Fats provide
baked goods with a characteristic rise, flakiness, tenderness, strength,
‘‘shortness,’’ and cell structure that are not apparent in fat-free varieties (4,5).
Fats and oils are also essential to lubrication of foods in two ways: as release
agents during cooking and as lubricants during chewing, causing a cooling and
coating sensation picked up as moistness in baked goods. Fats modify flavor
release and affect mouth-feel by providing viscosity and coating effects and also
possess their own characteristic flavors (animal fats, olive oil, and peanut oil are
classic examples).