Types of Fat Replacers |
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Just like sugar substitutes, several types
of fat replacers have been introduced into the marketplace. Currently
there are three different types: those that are carbohydrate based,
those that are protein based, and those that are fat based. These fat
substitutes are made to help reduce the overall fat content of a food
while still providing the texture, taste, and feel of eating fat. But
to date, none has proved to offer as much as fat itself.Carbohydrate-Based Fat SubstitutesAn early fat substitute (in the mid 1960s) was a carbohydrate-based product referred to as Avicel, a cellulose-gel used as a food stabilizer. Other products followed, like Carrageenan, a seaweed derivative, Litesse, and products like dextrins, gums, and starch. Carbohydrate-based substitutes are made from thickeners used to supply a bulky feel to the diet, similar to the feel of fat. Caloric values of these substitutes range from 0 to 4 calories per gram, as compared to 9 calories per gram from fat, thus reducing fat calories by more than half as long as comparable amounts are consumed. These substitutes are used in a variety of foods, including luncheon meats, salad dressings, frozen desserts, baked goods, and candies, but they are not suitable for use in frying. |
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Protein-Based Fat SubstitutesProtein-based fat substitutes originated in the early 1990s and were designed solely to replace fats in foods. These products are made from egg whites or skim milk, and they supply up to half of the calories of regular fat. Familiar to many consumers under the trade name "Simplesse," products like these help provide a creamy feel to the food, particularly after the fat is removed. This kind of fat substitute is found in foods like butter, sour cream, cheeses, salad dressings, mayonnaise, baked goods, snack chips, frozen desserts, coffee creamers, and candies. Fat-Based Fat SubstitutesOlestra, also called Olean, the fat-based substitute, was thought to have been the best option so far, as its qualities are as yet the closest to naturally occurring fat, but controversies surrounding its use have kept it from being as popular as once hoped. Made primarily from sugar and vegetable oil, this fat substitute is made into molecules that are too large to be digested. No digestion results in no fat calories being absorbed. Food sources containing Olestra include salty snacks like potato chips, tortilla chips, cheese puffs, and snack crackers, along with cake mixes and dairy foods. Olestra can also be used in frying foods. Sounds good so far! Since being released into the market, complaints surfaced regarding digestive problems, abdominal cramping, and intestinal discomfort. Also, concerns have been raised about Olestra's effect on reducing the absorption of the essential fat-soluble vitamins (vitamins A, D, E, K). Because of these concerns, studies will need Additional fat replacers have also found their place in the marketplace, and many more will likely show up in upcoming years. Consumer demand brings on the need for new options and new varieties. Currently many fat replacers are in the developmental stages, but as long as consumer interest remains high, these will likely find their way into our foods. |
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