food Marketing - Technology 2/2024

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Ingredients How to make High Fat Foods Healthier with Fat Layers and Marbling by Jennifer Zamanifar Epidemiological data show a strong relationship between dietary fat intake and body weight, blood cholesterol levels, cardiovascular disease, and some cancers. High fat intakes are habitually accompanied by increased saturated fat, cholesterol and energy density. At a time when unhealthy eating habits and obesity are causing problems for both adults and children, choosing a diet with fewer sweet and fatty foods could be a battle at any age but is especially challenging for children. The more important it should be for the food industry to support a healthy lifestyle. To reduce dietary fat consumption of an average individual, it is important to identify factors that influence their food choices. A major determinant of food selection is the degree of liking of the foods. Raynor et al. (2004) suggested that liking, especially for high-fat foods, is a stronger predictor of dietary fat intake than the availability of high- and low-fat products in the home. High-fat foods in this study were defined mainly as meat products, cheeses, butter & margarine, ice cream and salty snack with fat contents more than 50%, lowfat foods were mostly vegetables and fruits, cereals and products made out of it. The author stated that a greater liking of high fat foods, regardless of environmental controls varying the availability of high- and low-fat foods in the household, is associated with greater fat intake. Thus he suggested interventions designed to reduce dietary fat intake should target changing the liking of high-fat foods means to reduce the liking and increase the liking of lowfat foods, because only if individuals living in a household containing many low-fat relative to high-fat foods leads to low-fat intake if these individuals have a greater liking for low-fat foods. But what if we can do low-fat foods such as delicious as high-fat foods? Should this not be the target of any food producing corporation? SANACEL® add 035 fibre blend as fat replacement (fat mimetic) Fibre blends can be used as an excellent fat substitute. Together with water, SANACEL® add fibre blends replace the functionality of fat and 14 food Marketing & Technology • April 2024
Ingredients imitate its mouthfeel. From a chemical and nutritional point of view, however, the fibre blend remains a dietary fibre, including its positive effect on digestion. In contrast, conventional fat substitutes, which are chemically and physically similar to triglycerides, have half the calories of fat. As this fat substitute is not broken down by intestinal bacteria, it retains its physical properties. Excess fat substitute also forms an oily texture in the feces, which can lead to problems with bowel movements or atypical oily stool composition. In contrast, the calories for dietary fibre are calculated at only 2 kcal/g. SANACEL® add 035 is a complex fibre combination of bamboo, potato and a soluble fibre, which is very well able to imitate the properties of fat. Besides that it brings a natural color, tasty flavor and important dietary fibres into the food product. In comparison to other fat replacement systems it has some important advantages: • manufactured from natural raw materials • free from allergens • E- number free, clean label • easy to prepare, no activating by high shearing forces required SANACEL® add 035 in boiled sausages CFF GmbH & Co. KG developed a fat reduced and fibre enriched boiled sausage. The recipe for the sausage is based on 60 % pork meat, made of shoulder and knuckle meat, 18 % neck fat and 22 % ice. In the trial the standard basic recipe is modified by exchanging 5/6 of the neck fat through a fat replacer made out of SANACEL® add 035. C M Y CM MY CY CMY K Go discover what’s new in nutraceuticals and take advantage of the latest innovations 14-16 May 2024 Geneva vitafoods.eu.com The aim is to produce a product with the same taste, texture and mouth feeling like the standard sausage with full fat. In the trial (V1) the fat is just replaced by the fibre blend SANACEL® add 035. The fibre concentrate SANACEL® wheat 200 was additionally added to reach the status of an fibre enriched product. 1. Standard (without fat replacer) 2. V1, fat reduced with SANACEL® add 035 and fibre enriched with SANACEL® wheat 200 After their production the sausages are examined concerning their nutritional value, sensory properties food Marketing & Technology • April 2024 15
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Page 3 and 4: Editorial Clean Eating for a Health
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