Epidemiological data show a strong relationship between dietary fat in-take 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 ha-bits and obesity are causing problems for both adults and children, choo-sing 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%, low-fat 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 de-signed to reduce dietary fat intake should target changing the liking of high-fat foods means to reduce the liking and increase the liking of low-fat 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 ex-cellent fat substitute. Together with water, SANACEL® add fibre blends replace the functionality of fat and imitate its mouthfeel. From a chemical and nutritio-nal 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 bro-ken 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 calcula-ted 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 die-tary 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 fib-re enriched boiled sausage. The recipe for the sausa-ge 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.
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 concen-trate SANACEL® wheat 200 was additionally added to reach the status of an fibre enriched product.
- Standard (without fat replacer)
- 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 and texture. For analysing and com-paring the boiled sausages there are different methods in use.
Nutritional values
First the nutritional value of the sau-sages is measured by the Food GmbH Jena Analytic-Consulting:
- fat content according to method ASU §64 LFGB L 06.00-6
- fibre content according to method ASU §64 LFGB
L 00.00-18
- calorific value calculated according to Art. 31 Abs.
1 EU regulation No. 1169/2011
The results in table 1 show that the aim is reached by decreasing the fat content down to 10 % and increasing the fibre content up to 3 %. By replacing the fat, the whole calorific value is decreasing.
Sensorial test & texture analysis Secondly the sensorial test “sensory preference test”, which is focussing on the evaluation of the consumers, has been performed. The consumers received the two different sausages marked with a code for a blind test. Afterwards the products were scored from 1 to 5 while 1 means “very good“ and 5 “very bad“. At strong deviations a comment was added. Requirement for the blind test were healthy conditions of the test panel, since an infection could always have impacts on the sensory system of the test consumers.
Figure 1 shows the results after 21 consumers have tested the sausages and evaluated the texture, the taste, the odor and the look of the products.
Odor and look are almost the same for both products – for the odor the result is at average 2,3 and for the appearance at 2,2. The taste of the Standard and V1 is nearly the same, at average 2,25 and V1 has a taste with 2,28.
The texture has been the attribute with a slight difference between the sausages. The Standard is at average 2,1, V1 is a little higher.
Hence the third test performed has been the texture analysis by using the TexturePro CT V1.8 Build 31 from Brookfield. The bite becomes imitated by running the measuring body into the sausage with constant speed. When the sausage is brea-king apart, the graph is showing a peak. The higher the peak, the more weight the TexturePro needs to break through. Figure 2 shows the results of the break through to imitate the bite.
For the standard sausage up to 550 g of weight are necessary, for V1 a bit more than 550 g and for V2 around 525 g.
Trial evaluation & conclusion The results of the analytical tests are displaying that the goal is reached, a healthy boiled sausage with a reduced fat content down to 10 % and an increased fibre content up to 3 % is accepted by consumers. This aim is easy to achieve by using SANACEL® add 035 instead of neck fat.
Therefore SANACEL® add 035 is a perfect solution for the replacement of fat in sausages without losing the attributes that make the product delicious. Even the consumers who tes-ted the boiled sausages during the sensory test could not find a difference between the products. The only deviation they found was the texture. But even the texture analyser could just measure small differences bet-ween the standard sausage and the V1- sausage with SANACEL® add 035.
With regard to a healthy diet and good weight management, the replacement of fat is also possible in bakery products. Trials have shown that fat reduction in muffins or sponge cakes can easily be achieved with dietary fibre. With a fat reduction of 30 % without fibres and additional water, the muffin loses its shape and airy, fluffy texture. Using the fibre mixture SAN-ACEL® add and water, the volume and moistness is retained. The gel-like fat substitutes of the SANACEL® add fibre mixtures are versatile. Further in-formation on fat reduction with SANA-CEL® add can be found at: www.cff.de
CFF GmbH & Co. KG, one of the world‘s largest manufacturers of dietary fibres, regularly supports the food industry with new ideas to im-prove the health and quality of food.
The natural food fibres are produced from renewable raw materials in a gentle process. Sustainability is part of CFF‘s corporate philosophy. Responsible use of resources is therefore a matter of course, as is certification in accordance with DIN EN ISO 55001 for sustainable energy management.
The Author
Jennifer Zamanifar; Nutritionist, Team Leader Food International Sales
For more information: www.cff.de
