Yağ ikame maddesi olarak kullanılan olestranın fizikokimyasal özellikleri ile insan sağlığı ve çevre üzerine olan etkilerinin değerlendirilmesi
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Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Olestra, çoklu yağ asidi esterleri ve sükrozun birleşmesiyle meydana gelen ve kalori içermeyen sükroz polyesteridir. Düşük yağ içerikli atıştırmalık gıdaların üretiminde kullanılabilecek, Amerikan Gıda ve İlaç Dairesi (FDA) tarafından onaylanmış bir gıda katkı maddesidir. Olestra üzerinde yapılan çalışmalar hakkında pozitif görüşler olsa da negatif görüşler de bulunmaktadır. Olestra ile ilgili hayvanlar ve insanlar üzerinde yapılan sayısız çalışmaların sonucunda, insan vücudunda bulunan mikro ve makro bileşenlerin emilimini engellediği takdirde büyüme, çoğalma ve toksisite ile ilgili olarak olumsuz etkileri olabileceği kanısına varılmıştır. Olestranın çevreden yok edilebilmesi, aktif atık ve topraklardan izole edilmiş aerobik bakteriler ve mantarlar sayesinde olabilmektedir.
Olestra is, a sucrose polyester, a non caloric fat substitute, made from sucrose and several fatty acid esters. It has been approved by the FDA as a food additive used in preparing low-fat deep-frying foods such as savory snacks. Available literature on olestra was evaluated that had both positive an negative connotations. Clinical trials in numerous species of animals including humans were conducted to determine if olestra would affect the utilization and absorption of macro- and micronutrients; the effects of olestra on growth, reproduction, or its toxicity were also examined. The roles of olestra as a fat substitute, how it could effect on humans and environmental, and the potential impacts from its use in large amounts were assessed. Olestra can be removed from the environment by aerobic bacteria and fungi which may be isolated from activated sludge and soils.
Olestra is, a sucrose polyester, a non caloric fat substitute, made from sucrose and several fatty acid esters. It has been approved by the FDA as a food additive used in preparing low-fat deep-frying foods such as savory snacks. Available literature on olestra was evaluated that had both positive an negative connotations. Clinical trials in numerous species of animals including humans were conducted to determine if olestra would affect the utilization and absorption of macro- and micronutrients; the effects of olestra on growth, reproduction, or its toxicity were also examined. The roles of olestra as a fat substitute, how it could effect on humans and environmental, and the potential impacts from its use in large amounts were assessed. Olestra can be removed from the environment by aerobic bacteria and fungi which may be isolated from activated sludge and soils.
Açıklama
Anahtar Kelimeler
olestra, yağ ikame maddesi, sükroz polyester, fat substitute, sucrose polyester
