Fat substitute
A fat substitute is a
Background
Fat is present in most foods. It provides a unique texture,
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 |
|
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
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
Safety
Few concerns have been raised about the safety of fat substitutes.
See also
- Z-Trim
- Diet drink
- Light beer
References
- ^ PMID 15668687.
- ^ "Fat Replacers". Calorie Control Council. 2009-07-06. Retrieved 9 November 2011.
- ^ "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.
- ^ Borra, Susan. "Fat Substitutes". Retrieved 11 Nov 2011.
- ^ "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.
- PMID 10759627.
- ^ "Epogee aims to take bite out of fat-substitute market". Crain's Indianapolis. 2016-11-10. Retrieved 2017-06-06.
- ^ "GRAS Notices". www.accessdata.fda.gov. Retrieved 2017-06-05.