Cargando…
Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases
Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low‐density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases. Dietary fat is believed to be the key factor in mod...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977435/ https://www.ncbi.nlm.nih.gov/pubmed/31993128 http://dx.doi.org/10.1002/fsn3.1303 |
_version_ | 1783490509644234752 |
---|---|
author | Chen, Yuwei She, Yongbo Zhang, Ruisan Wang, Jieying Zhang, Xiaohua Gou, Xingchun |
author_facet | Chen, Yuwei She, Yongbo Zhang, Ruisan Wang, Jieying Zhang, Xiaohua Gou, Xingchun |
author_sort | Chen, Yuwei |
collection | PubMed |
description | Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low‐density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases. Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high‐calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low‐fat low‐calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch‐based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced‐fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat‐like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch‐based fat replacers in foods, (c) the applications of starch‐based fat replacers in various foods, and (d) the current and future market value of starch‐based fat replacers. |
format | Online Article Text |
id | pubmed-6977435 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-69774352020-01-28 Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases Chen, Yuwei She, Yongbo Zhang, Ruisan Wang, Jieying Zhang, Xiaohua Gou, Xingchun Food Sci Nutr Reviews Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low‐density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases. Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high‐calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low‐fat low‐calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch‐based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced‐fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat‐like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch‐based fat replacers in foods, (c) the applications of starch‐based fat replacers in various foods, and (d) the current and future market value of starch‐based fat replacers. John Wiley and Sons Inc. 2019-12-03 /pmc/articles/PMC6977435/ /pubmed/31993128 http://dx.doi.org/10.1002/fsn3.1303 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Reviews Chen, Yuwei She, Yongbo Zhang, Ruisan Wang, Jieying Zhang, Xiaohua Gou, Xingchun Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases |
title | Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases |
title_full | Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases |
title_fullStr | Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases |
title_full_unstemmed | Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases |
title_short | Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases |
title_sort | use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases |
topic | Reviews |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977435/ https://www.ncbi.nlm.nih.gov/pubmed/31993128 http://dx.doi.org/10.1002/fsn3.1303 |
work_keys_str_mv | AT chenyuwei useofstarchbasedfatreplacersinfoodsasastrategytoreducedietaryintakeoffatandriskofmetabolicdiseases AT sheyongbo useofstarchbasedfatreplacersinfoodsasastrategytoreducedietaryintakeoffatandriskofmetabolicdiseases AT zhangruisan useofstarchbasedfatreplacersinfoodsasastrategytoreducedietaryintakeoffatandriskofmetabolicdiseases AT wangjieying useofstarchbasedfatreplacersinfoodsasastrategytoreducedietaryintakeoffatandriskofmetabolicdiseases AT zhangxiaohua useofstarchbasedfatreplacersinfoodsasastrategytoreducedietaryintakeoffatandriskofmetabolicdiseases AT gouxingchun useofstarchbasedfatreplacersinfoodsasastrategytoreducedietaryintakeoffatandriskofmetabolicdiseases |