What are examples of fat substitutes?

What are examples of fat substitutes?

Examples of common fat substitutes include fat-based sucrose polyesters such as olestra (Olean™), esterified propoxylated glycerol, fatty acid esters of sorbitol, and sorbitol anhydrides (Sorbestrin) (Table 1).

What are fat replacers are they safe?

Current research shows that carbohydrate- and protein-based fat replacers don’t hurt health. Foods that contain fat replacers may have fewer calories compared to foods that contain fat. But some people may tend to eat more of the food that contains a replacer, which makes up for the reduction in calories.

What health problems have been associated with high intakes of fat replacers?

The Surgeon General’s Report on Nutrition and Health states: “High intake of total dietary fat is associated with increased risk for obesity, some types of cancer, and possibly gallbladder disease.

What are protein-based fat replacers?

Protein-based fat replacers are derived from animal and plant proteins to mimic the texture and sensory properties of fat in food. They typically occur in small size (0.1–3.0 microns) and are spherical in shape.

What are the benefits of fat replacers?

Fat substitutes, in theory, may provide special health benefits to certain population segments. The most probable benefits are a reduction in total fat intake and a subsequent reduction in intake of calories from fat.

What are carbohydrate based fat replacers?

Carbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibers.

Why are fat replacers used?

Fat replacers are most frequently used to replace fat in products with a high fat content and are used in a variety of food products, including frozen desserts, processed meats, cheese, sour cream, may be subject to excessive browning at high heat salad dressings, snack chips and baked goods.

How carbohydrates can be used as fat replacers?

Carbohydrate fat replacers are capable of providing fat-related properties in fat-reduced or fat-free foods, either in the particulate form that mimics fat particles or through contributing the textural and sensory characteristics usually found in full-fat foods.

Why are fat replacers found in foods?

Fat replacers are subcategorised as either fat substitutes or fat mimetics. Fat substitutes replicate the functional and sensory properties of fat in a food, usually contain no energy or less energy than fat, and may be used to replace some or all of the fat normally present in a product [24,25].

Why are fat replacers good?

Fat substitutes can successfully maintain the palatability of foods as they can reproduce the texture and mouthfeel of fat. They are generally heat stable and suitable for high temperature cooking and frying applications.

What are some qualities that a triglyceride possesses?

Characteristics. Triglycerides are the most common lipid found in the body. They contain three chains of fatty acids. Although similar in structure to the phospholipids that build cell membranes, triglycerides are completely hydrophobic, meaning they cannot mix with water, so they cannot integrate into membranes.

What are the side effects of Olestra?

The major adverse effects reported were flatulence, bloating, diarrhea, and loose stools. Because of concerns regarding the possible malabsorption of fat-soluble vitamins, the FDA requires all olestra-prepared foods to be supplemented with these vitamins.

What foods can be used as fat replacers?

An ideal fat replacer would be a substance that has no health risks and tastes and looks like natural fat but has fewer calories. Fat replacers can be found in foods such as baked goods, cheeses, sour cream, yogurt, margarine, salad dressing, sauces, and gravies.

Are there any fat replacers that are unabsorbed?

Scientists have been able to chemically alter fatty acids to provide fewer or no calories, making fat-based fat replacers possible. Some fat-based fat replacers actually pass through the body virtually unabsorbed (e.g., olestra). These ingredients have the advantage of heat stability and offer excellent versatility.

Are there any low calorie fat replacers in food?

Many good-tasting, low-fat foods are available today thanks to the growing use of one or more low-calorie fat replacers. Most fat replacers currently in use are reformulations of previously used food ingredients. Additionally, the food industry has formulated a variety of new fat replacer ingredients by using innovative technologies.

Why are salad dressings used as fat replacers?

The reduced-fat, low-fat, and fat-free salad dressing formulations are generally designed to impart a full-fat organoleptic profile, including texture, appearance, mouth feel, and body. Fat replacers have facilitated the development of reduced fat and fat-free foods that have the taste and texture of high-fat foods with less fat and fewer calories.