A fat substitute is a
food product with the same functions, stability, physical, and chemical characteristics as regular fat, with fewer
Calories
The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of o ...
per gram than fat. They are utilized in the production of
low fat and low calorie foods.
Background
Fat is present in most foods. It provides a unique texture,
flavor, and aroma to the food it is found in. While fat is essential to life, it can be detrimental to health when consumed in excess of physiological requirements.
High fat diets increase risk of
heart disease
Cardiovascular disease (CVD) is a class of diseases that involve the heart or blood vessels. CVD includes coronary artery diseases (CAD) such as angina and myocardial infarction (commonly known as a heart attack). Other CVDs include stroke, ...
,
weight gain
Weight gain is an increase in body weight. This can involve an increase in muscle mass, fat deposits, excess fluids such as water or other factors. Weight gain can be a symptom of a serious medical condition.
Description
Weight gain occurs ...
, and some
cancer
Cancer is a group of diseases involving abnormal cell growth with the potential to invade or spread to other parts of the body. These contrast with benign tumors, which do not spread. Possible signs and symptoms include a lump, abnormal bl ...
s. High
blood cholesterol is more prevalent in those that consume diets high in saturated fats, and it increases risk for
coronary heart disease
Coronary artery disease (CAD), also called coronary heart disease (CHD), ischemic heart disease (IHD), myocardial ischemia, or simply heart disease, involves Ischemia, the reduction of blood flow to the myocardium, heart muscle due to build-up o ...
in those individuals.
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.
Applications
Fat substitutes can be divided into four categories based on the food component from which they are derived,
as shown in ''Figure 1''.
''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.
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.
Safety
Few concerns have been raised about the safety of fat substitutes.
Carrageenan,
olestra, and
polydextrose have been approved by the U.S.
Food and Drug Administration
The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food ...
(FDA) for use as
food additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (sal ...
s, a title which requires both intensive testing over a wide demographic and the ability to meet strict, pre-determined, FDA criteria. Other products, such as
guar gum
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, mil ...
and maltodextrose, are "
Generally Recognized as Safe (GRAS)" by the FDA; this is also based on scientific testing and long-term consumption by a variety of consumer demographics.
With excessive use, polydextrose can have a
laxative
Laxatives, purgatives, or aperients are substances that loosen stools and increase bowel movements. They are used to treat and prevent constipation.
Laxatives vary as to how they work and the side effects they may have. Certain stimulant, lub ...
effect, and olestra may cause loss of
fat-soluble vitamins in the form of fatty stools and is liquid at body temperature. Esterified propoxylated glycerol (EPG), which is a solid at body temperature, achieved
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.
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.
See also
*
Z-Trim Z-Trim was originally developed as a fat substitute by the U.S. Department of Agriculture made of natural dietary fibers. It is currently licensed for manufacture to Z-Trim Holdings.
This product was created as a health and diet aid; it has no c ...
*
Diet drink
Diet or light beverages (also marketed as sugar-free, zero-calorie, low-calorie, zero-sugar or zero) are generally sugar-free, artificial sweetener, artificially sweetened beverages with few or no calories. They are marketed for Diabetes, diabeti ...
*
Light beer
References
{{Food Substitutes