The Study On The Processing Of Fat Replacers And Its Application

Fat replacers can imitate fat's physical and organic properties and decrease the calorie when used in low-fat foods. They not only satisfy consumer need for with delicious foods but also are propitious to the health. This paper studied the processing of the fat replacer prepared by thermal-stable a-amylase hydrolysis with corn starch, potato starch and wheat starch respectively, and studied the different preparation, structure, and properties among the three kind of starch based fat replacer, and finally application in low-fat margarine with corn starch based fat replacers.Corn starch, potato starch and wheat starch based fat replacers were obtained by hydrolyze respective raw starch with thermal a-amylase. In single factor experiments, the effects of the varieties of factors on the hydrolyzed degree of starch were studied, including reactive time and temperature, quantity of amylase and starch slurry concentration. Based on those, Response Surface Analysis was used the evaluation optimum preparation technology of corn starch based fat replacers. The most optimal process condition was as follows: reactive time was 10.5min, quantity of amylase was 8.1U/g dry starch, reactive temperature was94.2℃,and concentration of starch slurry was 15.6%. The DE (Dextrose Equivalent) of the products was2.8.The most optimal process condition of the potato starch was as follows: reactive time was 10.2min, quantity of amylase was 7.8U/g dry starch, reactive temperature was 97.1℃,and concentration of starch slurry was 18.7%. The DE of the products was 2.5. Finally, The most optimal process condition of the wheat starch was as follows:reactive time was 13.6min, quantity of amylase was 6.8U/g dry starch, reactive temperature was 97.1℃,and concentration of starch slurry was 19.9%. The DE of the products was 2.1 and the appearance of all the above dry products were white powder. The gel strength of them was 122.6g,114.3g and 47.0g respectively.The structure and the properties of corn starch, potato starch and wheat starch based fat replacers was researched. The result of (X-Ray) photos revealed that crystallinity characteristic was still exhibited. It became swollen and formed a smooth, creamy fat-like gel, with low gel strength that the corn starch based fat replacer with DE value 2.8 and potato starch based fat replacer with DE value 2.5 which were mixed with 70% water, but the gel strength of wheat starch based fat replacers was weakest. The water holding capacity and the freeze/melt ability of corn starch based fat replacers were better than those properties of potato and wheat starch based fat replacers. Under the same shear rate, the apparent viscosity of wheat starch based fat replacers was grater than that of corn starch, potato starch based fat replacers.Lastly, the application of DE value 2.8 corn starches based fat replacers in low-fat margarine was researched. Results showed that the optimum mixture ratio was as follows: water addition was 40%, the percentage of the removal of fat was 20%,the percentage of emulsifier was 1% and the ratio of palm oil to soybean oil was 2:3.The viscosity and the sensory evaluation of the product were researched as decorating cake coat. The product with this addition had the similar appearance and sense organic properties to high-fat (fat contents was 80%) margarine.