Fat substitute

Source: Wikipedia, the free encyclopedia.

A fat substitute is a

low fat and low calorie foods.[1]

Background

Fat is present in most foods. It provides a unique texture,

coronary heart disease in those individuals.[3] The use of fat substitutes in food products allows for maintenance of the food’s original quality characteristics without the associated risks of fat consumption. In the absence of energy-dense fat molecules, products utilizing fat substitutes are generally lower in calories than their full-fat counterparts.[1]

Applications

Fat substitutes can be divided into four categories based on the food component from which they are derived,[1] as shown in Figure 1.

Category Type and example Function
Carbohydrate-based Binder, body, bulk, flavor, moisture retention,
mouth feel
Protein-based Mouth feel, water-binding, reduce syneresis (separation of water from other constituents, leading to loss of texture, spread characteristics, and mouth feel)
Fat-based Emulsion, mouth feel
Combination
  • Carbohydrate and protein (Mimix)
  • Carbohydrate and fat (Optamax)
Flavour, texture, mouth feel, water retention

Figure 1: Categories of fat substitutes based on composition. Like fat itself, such compounds have a variety of functions in food products. Table adapted from the

American Dietetic Association’s 2005 report on fat replacers.[1]

Potential benefits

Consumption of fat substitutes can assist in lowering total overall fat and calorie intake from foods. This has positive implications for those looking to reduce either one of these, especially when in a disease state associated with high fat diets. While fat substitution alone can reduce the percentage of

kilocalories ingested from dietary fat, it may not reduce an individual’s total energy intake (in terms of kilocalories) unless the rest of the diet is of high quality and low energy density.[1]

Safety

Few concerns have been raised about the safety of fat substitutes.

GRAS status for confectionery uses in November, 2015. EPG's GRAS status expanded to use at levels up to 38 percent by weight in baked goods and baking mixes, frozen dairy desserts and mixes, grain products and pasta, gravies and sauces, nuts and nut products, and soft candy.[8] At this time, there is little supporting evidence to accompany claims that these, or other fat substitutes, are hazardous; however, more long-term research is needed.[1]

See also

References

  1. ^
    PMID 15668687
    .
  2. ^ "Fat Replacers". Calorie Control Council. 2009-07-06. Retrieved 9 November 2011.
  3. ^ "The Surgeon General's Report on Nutrition and Health". U.S. Department of Health and Human Services, Public Health Service. DHHS Publication No. 88-50211. 1988.
  4. ^ Borra, Susan. "Fat Substitutes". Retrieved 11 Nov 2011.
  5. ^ "Guidance for Industry: Frequently Asked Questions About GRAS". U.S. Food and Drug Administration. Archived from the original on 6 June 2009. Retrieved 11 Nov 2011.
  6. PMID 10759627
    .
  7. ^ "Epogee aims to take bite out of fat-substitute market". Crain's Indianapolis. 2016-11-10. Retrieved 2017-06-06.
  8. ^ "GRAS Notices". www.accessdata.fda.gov. Retrieved 2017-06-05.