Benders'dictionary of nutrition and food technology

183fat replacers Substances that provide a creamy, fat-like textureused to replace or partly replace the fat in a recipe food. Madefrom a variety of substances, e.g. Slendid is the trade name for aproduct derived from pectin, Olestra is sucrose polyester whichis not absorbed by the body, Simplesse is a protein product,N-oil is made from tapioca.fat, saturated fats containing only or mainly saturated fattyacids.fat-soluble vitamins vitamins a, d, e and k; they occur in food dissolvedin the fats and are stored in the body to a greater extentthan the water-soluble vitamins.fat, superglycerinated Neutral fats are triacylglycerols, i.e. withthree molecules of fatty acid to each molecule of glycerol. Monoanddiacylglycerols (sometimes called mono- and diglycerides)are known as superglycerinated high-ratio fats or fat extenders(E-471).Glyceryl monostearate (GMS) is solid at room temperature,flexible and non-greasy; used as a protective coating for foods, asa plasticiser for softening the crumb of bread, to reduce spatteringin frying fats, as emulsifier and stabiliser. Glyceryl monooleate(GMO) is semiliquid at room temperature.fatty acids Organic acids consisting of carbon chains with a terminalcarboxyl group. The nutritionally important fatty acidshave an even number of carbon atoms, commonly between 12and 22. Saturated fatty acids are those in which there are onlysingle bonds between adjacent carbon atoms. It is recommendedthat intake should not exceed about 10% of food energy intake,since they increase levels of low-density lipoprotein cholesterol(a major risk factor in heart disease).Unsaturated fatty acids have one or more carbon–carbondouble bonds in the molecule. These double bonds can bereduced (saturated) with hydrogen, the process of hydrogenation,forming saturated fatty acids. Fatty acids with only onedouble bond are termed mono-unsaturated; oleic acid is themain one found in fats and oils. Fatty acids with two or moredouble bonds are termed polyunsaturated fatty acids, oftenabbreviated to PUFA.Unsaturated fatty acids reduce the concentration of LDL cholesterolin the blood. In general, fats from animal sources arehigh in saturated and relatively low in unsaturated fatty acids;vegetable and fish oils are generally higher in unsaturated andlower in saturated fatty acids.In addition to their systematic and trivial names, fatty acidscan be named by a shorthand giving the number of carbon atomsin the molecule (e.g. C18), then a colon and the number of double