Low-Fat Margarine idea

[Frog march]

I was wondering if it would be possible to make very small bubbles that were coated in fat, so you could make a margarine that was lower in calories.

Could you trick the taste senses this way, say spread on bread, so that your body thought you were getting the fat, but most of the volume was occupied with non-fat molecules?

Maybe they could be molecular bubbles? Or maybe they would be a lot bigger.

Maybe it wouldn't work where melting would be wanted.

[NEOWatcher]

I was wondering if it would be possible to make very small bubbles that were coated in fat, so you could make a margarine that was lower in calories.

I would think that the effect would be the same as using less margerine.
The big thing would be if they can design it so that it is all absorbed in the mouth, and not passed into the digestive system. Then you would get a stronger taste and be able to use less.

[Solfe]

I worked at a restaurant that whipped butter with ice to make it fluffy. The amount of ice you can mix into a small amount of butter is amazing.

[primummobile]

That's the idea behind whipping foods. We do it with both butter and cream. It's just putting more air into the product to increase its volume. Just put whatever margarine you like the best into a bowl mixer and whip it for about ten minutes, and then see if you like it. It's going to increase the volume of the product so you will use less.

[Squink]

I was wondering if it would be possible to make very small bubbles that were coated in fat, so you could make a margarine that was lower in calories.

Possibly best made in space:
http://www.spaceflight.esa.int/users...ams/foams.html

[Ara Pacis]

I don't think you could call it low-fat if you just whipped it if they determine fat by unit mass instead of unit volume.

[trinitree88]

Philadelphia Whipped Cream Cheese. Same idea....much easier to dig pretzels into. In ice cream, it's called overrun....air incorporated. Chintzy ice creams have lots of air and melt quickly....dense ice creams cost more , melt slowly. Unfortunately the only way to cut calories is personal discipline. Eat less. pete

[NEOWatcher]

I don't think you could call it low-fat if you just whipped it if they determine fat by unit mass instead of unit volume.

Sure you can.
Here's a nutrition label for butter. Serving size is "1 pat" which is defined as a unit volume.
And here's one for a butter spread direct from the usda. Although they do mention the weight of the serving, the primary size is tablespoon which is also used for all the discussion.
And here's an article how the dept of ag sets the standard sizes.

One serving of butter or margarine is equal to one tsp. or about the size of a postage stamp.

[Grey]

That's the idea behind whipping foods. We do it with both butter and cream. It's just putting more air into the product to increase its volume. Just put whatever margarine you like the best into a bowl mixer and whip it for about ten minutes, and then see if you like it. It's going to increase the volume of the product so you will use less.

This trick works very well with butter (and while you're at it, you can throw in some herbs and garlic, or honey and cinnamon; yum!). But with margarine, rapid beating will usually cause it to separate.

[Ara Pacis]

Sure you can.
Here's a nutrition label for butter. Serving size is "1 pat" which is defined as a unit volume.
And here's one for a butter spread direct from the usda. Although they do mention the weight of the serving, the primary size is tablespoon which is also used for all the discussion.
And here's an article how the dept of ag sets the standard sizes.

I think you need to reparse what I wrote. I said if they rate by unit mass instead of unit volume. If they rate by unit volume then it works out.

Also, I'm referring to the ability to legally make a nutritional claim not the serving size. This is regulated by the FDA:

N8. When is a disclosure statement required?
Answer: It is a requirement when a NCC is made and the food contains one or more of the following nutrients in excess of the levels listed below per Reference Amount Customarily Consumed (RACC), per labeled serving, or, for foods with small serving sizes, per 50 grams. (Different levels apply to main dish and meal products (see section 8 N18):

Total Fat 13.0 grams
Saturated Fat 4.0 grams
Cholesterol 60 milligrams
Sodium 480 milligrams

N9. What is a food with a small serving size?
Answer: It is a food with a RACC of 30 g or less or 2 tablespoons or less. 21 CFR 101.13(h)(1)
...
N27. May a "fat free" claim be made even though the product is essentially 100% fat, for example, a cooking oil spray that has a very small serving size?
Answer: Although the food has less than 0.5 grams of fat per RACC and technically qualifies to make a "fat free" claim, such a claim on a product that is essentially 100% fat would be misleading. Under section 403(a)(1) and 201(n) of the FD&C Act, the label would have to disclose that the product is 100% fat. However, the terms "fat free" and "100% fat" or "all fat" are contradictory and the statement seems confusing. FDA believes a claim such as "for fat free cooking" is more appropriate, so long as it was not made in a misleading manner and the words "fat free" were not highlighted, printed in a more prominent type, or otherwise set off from the rest of the statement.

I think the reference amount would need to be by mass for margarine if I read the above correctly.

[NEOWatcher]

I think you need to reparse what I wrote. I said if they rate by unit mass instead of unit volume. If they rate by unit volume then it works out.

Yes, you said if. I just pointed out the answer to the if.

I think the reference amount would need to be by mass for margarine if I read the above correctly.

I'm not sure I read read it that way, at least not in the context of lo-fat. They are talking about the limit of fat-free in that statement.
I think the one addresses that is this:

N25. When is a formulated food considered to be specially processed and permitted to bear a "low" or "free" claim?
Answer: If a similar food would normally be expected to contain a nutrient, such as sodium in canned peas, and the labeled food is made in such a manner that it has little or none of the nutrient, then the food is considered specially processed and may bear a "free" or a "low" claim. 21 CFR 101.13(e)(1)

ETA: Well we can probably nitpick our interpretations all we want, but here is an example of the exact claim we are talking about.
Is it healthier to eat whipped butter over stick or regular butter?

Whipped butter has fewer calories, is lower in fat and cholesterol and has less sodium than regular butter. Therefore, if you consume the same quantity, by volume, of whipped butter, it can be beneficial to your health if you are trying to reduce your total caloric, cholesterol and sodium intake.

The only question left is to see what the actual nutritional informational panel says and what they are comparing it too. The devil's in the details.

[Ara Pacis]

I'm not sure I read read it that way, at least not in the context of lo-fat. They are talking about the limit of fat-free in that statement.
I think this one addresses that is this:

It addresses the degree mentioned by the poster, but it doesn't state the RACC, which is mentioned as grams in other locations if it's a small portion size. And the cooking oil part resembles the concept of conflicting facts.

[NEOWatcher]

It addresses the degree mentioned by the poster, but it doesn't state the RACC, which is mentioned as grams in other locations if it's a small portion size. And the cooking oil part resembles the concept of conflicting facts.

As I said, I think our interpretations differ simply because it says fat-free. The op specifically said low-fat which N25 addresses.
I know your post crossed with my edit, maybe with that you can see where I'm coming from.

[Ara Pacis]

Okay, here's the final word from the FDA CFR itself.

[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2011]
[CITE: 21CFR166.110]



TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION
DEPARTMENT OF HEALTH AND HUMAN SERVICES
SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION

PART 166 -- MARGARINE

Subpart B--Requirements for Specific Standardized Margarine
Sec. 166.110 Margarine.

(a)Description. Margarine (or oleomargarine) is the food in plastic form or liquid emulsion, containing not less than 80 percent fat determined by the method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (1980), section 16.206, "Indirect Method," under the heading "Fat (47)--Official Final Action," which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to:http://www.archives.gov/federal_regi...locations.html. Margarine contains only safe and suitable ingredients, as defined in 130.3(d) of this chapter. It is produced from one or more of the optional ingredients in paragraph (a)(1) of this section, and one or more of the optional ingredients in paragraph (a)(2) of this section, to which may be added one or more of the optional ingredients in paragraph (b) of this section. Margarine contains vitamin A as provided for in paragraph (a)(3) of this section.

(1) Edible fats and/or oils, or mixtures of these, whose origin is vegetable or rendered animal carcass fats, or any form of oil from a marine species that has been affirmed as GRAS or listed as a food additive for this use, any or all of which may have been subjected to an accepted process of physico-chemical modification. They may contain small amounts of other lipids, such as phosphatides or unsaponifiable constituents, and of free fatty acids naturally present in the fat or oil.

(2) One or more of the following aqueous phase ingredients:

(i) Water and/or milk and/or milk products.

(ii) Suitable edible protein including, but not limited to, the liquid, condensed, or dry form of whey, whey modified by the reduction of lactose and/or minerals, nonlactose containing whey components, albumin, casein, caseinate, vegetable proteins, or soy protein isolate, in amounts not greater than reasonably required to accomplish the desired effect.

(iii) Any mixture of two or more of the articles named under paragraphs (a)(2) (i) and (ii) of this section.

(iv) The ingredients in paragraphs (a)(2) (i), (ii), and (iii) of this section shall be pasteurized and then may be subjected to the action of harmless bacterial starters. One or more of the articles designated in paragraphs (a)(2) (i), (ii), and (iii) of this section is intimately mixed with the edible fat and/or ingredients to form a solidified or liquid emulsion.

(3) Vitamin A in such quantity that the finished margarine contains not less than 15,000 international units per pound.

(b)Optional ingredients. (1) Vitamin D in such quantity that the finished oleomargarine contains not less than 1,500 international units of vitamin D per pound.

(2) Salt (sodium chloride); potassium chloride for dietary margarine or oleomargarine.

(3) Nutritive carbohydrate sweeteners.

(4) Emulsifiers.

(5) Preservatives including but not limited to the following within these maximum amounts in percent by weight of the finished food: Sorbic acid, benzoic acid and their sodium, potassium, and calcium salts, individually, 0.1 percent, or in combination, 0.2 percent, expressed as the acids; calcium disodium EDTA, 0.0075 percent; propyl, octyl, and dodecyl gallates, BHT, BHA, ascorbyl palmitate, ascorbyl stearate, all individually or in combination, 0.02 percent; stearyl citrate, 0.15 percent; isopropyl citrate mixture, 0.02 percent.

(6) Color additives. For the purpose of this subparagraph, provitamin A (beta-carotene) shall be deemed to be a color additive.

(7) Flavoring substances. If the flavoring ingredients impart to the food a flavor other than in semblance of butter, the characterizing flavor shall be declared as part of the name of the food in accordance with 101.22 of this chapter.

(8) Acidulants.

(9) Alkalizers.

(c)Nomenclature. The name of the food for which a definition and standard of identity are prescribed in this section is "margarine" or "oleomargarine".

(d)Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. For the purposes of this section the use of the term "milk" unqualified means milk from cows. If any milk other than cow's milk is used in whole or in part, the animal source shall be identified in conjunction with the word milk in the ingredient statement. Colored margarine shall be subject to the provisions of section 407 of the Federal Food, Drug, and Cosmetic Act as amended.

[42 FR 14478, Mar. 15, 1977, as amended at 47 FR 11834, Mar. 19, 1982; 48 FR 13024, Mar. 29, 1983; 49 FR 10103, Mar. 19, 1984; 54 FR 24896, June 12, 1989; 58 FR 2886, Jan. 6, 1993; 58 FR 21649, Apr. 23, 1993; 59 FR 26939, May 25, 1994; 63 FR 14035, Mar. 24, 1998]

Basically, it has to be 80% fat/oil to be margarine. It doesn't say anything about overrun. However, if you look at packaging, it is sold by weight, so that is how you define the portion size.

If you look at this FDA page about the new law on transfats in 2006, you'll notice that they all specify grams, even while noting volume.

[Ara Pacis]

As I said, I think our interpretations differ simply because it says fat-free. The op specifically said low-fat which N25 addresses.
I know your post crossed with my edit, maybe with that you can see where I'm coming from.

It seems quite clear here that the difference between fat free and low fat is a matter of degree. One might say that something that is naturally missing something like fat, such as broccoli, is fat free, but that would violate the statements on the page listed a few posts back. A claim of low or free or similar must refer to a comparable reference product or products.

[NEOWatcher]

Okay, here's the final word from the FDA CFR itself.

For margerine. I don't know if that applies to butter.

It seems quite clear here that the difference between fat free and low fat is a matter of degree. One might say that something that is naturally missing something like fat, such as broccoli, is fat free, but that would violate the statements on the page listed a few posts back. A claim of low or free or similar must refer to a comparable reference product or products.

Absolutely. Like I said, I saw an example and the devil is in the details as to how they make and label that claim legally.

[pghnative]

I also don't know the rules with regard to butter, but I've noticed that cooking spray can be legally marketed as "fat free" even though it is 100%, fully edible fat. The trick is defining the serving size. If there is less than (I think) 0.5 grams of fat, then it rounds to zero.

[NEOWatcher]

...but I've noticed that cooking spray can be legally marketed as "fat free" even though it is 100%, fully edible fat...

I'd like to see the actual wording used, because they can not say the spray is fat free, only that it does not contribute fat to the cooking.
As quoted above:

FDA believes a claim such as "for fat free cooking" is more appropriate, so long as it was not made in a misleading manner and the words "fat free" were not highlighted, printed in a more prominent type, or otherwise set off from the rest of the statement.

[primummobile]

This trick works very well with butter (and while you're at it, you can throw in some herbs and garlic, or honey and cinnamon; yum!). But with margarine, rapid beating will usually cause it to separate.

When I was in college I worked as a restaurant manager and we used a 60/40 mix (60% margarine and 40% butter) and we whipped it with cinnamon and honey added in. It made a nice, light-weight (by volume) product that held up well. I don't know what would happen if you use just margarine, but I'll take your word for it.

[Grey]

When I was in college I worked as a restaurant manager and we used a 60/40 mix (60% margarine and 40% butter) and we whipped it with cinnamon and honey added in. It made a nice, light-weight (by volume) product that held up well. I don't know what would happen if you use just margarine, but I'll take your word for it.

Yep, a blend that's at least reasonably heavy on butter will work (and you can do better if you aren't using a "light" margarine, which has a higher water content). But on one occasion when we were having folks over for dinner I was out of butter and tried with just margarine; it failed miserably (and I went running to the corner store for butter).

[novaderrik]

this thread is nothing but pure blasphemy.. just smear some butter on your food and enjoy it.

[primummobile]

this thread is nothing but pure blasphemy.. just smear some butter on your food and enjoy it.

http://billstclair.com/DoingFreedom/...pidleggin.html