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Because an average American diet tends to be higher in fats than what is recommended, there have been quests for substitutes for fat. Three products were first marketed as fat substitutes in the 1990s. The first was Simplesse, made by G.D. Searle. It is a low-calorie fat substitute made from milk protein (whey). The whey is made to undergo a microparticulation process that produces microparticles and prevents the formation of larger particle aggregates. The small size and uniformly spherical shape of Simplesse
particles are responsible for this product's resemblance to a creamy fluid. The texture of Simplesse is similar to that of fats, and its use in frozen desserts can inhibit the growth of ice crystals. Simplesse is used in cheeses, frozen desserts, dressings, spreads, and puddings. It cannot be used in foods that require baking or frying.
Another product is Olestra, made by Procter and Gamble, and it is sold to food producers as Olean. It is an ester of sucrose (instead of glycerol), and it is used as a substitute for fats in potato chips, crackers, and tortilla chips. Olestra's similarity to fats with respect to molecular structure contributes to its ability to mimic the mouth-feel of fat. However, it is much bulkier than a triglyceride-containing food, and this bulkiness prevents it from being digested and absorbed by the body. Thus it has no dietary caloric
content. Potato chips fried in Olestra have 75 calories (instead of the 150 calories corresponding to chips fried in fat the traditional way). Like fat, Olestra is nonpolar and can dissolve other fat-soluble substances, including the fat-soluble vitamins A, D, E, and K. It is problematic that Olestra absorbs these vitamins that are stored in fat and are necessary for good health. Olestra is therefore fortified with vitamins A, D, E, and K to prevent it from depleting the body's supply of these vitamins. Although theU.S. Food and Drug Administration has found Olestra to be safe and has approved its use in snack foods, it required warnings on products containing Olestra because of undesirable side effects, such as diarrhea and abdominal cramping.
A third fat substitute, Z-Trim, has been developed by the U.S. Department of Agriculture. Originally called Oat-Trim, it is made from agricultural by-products, such as the hulls of oats, peas, soybeans, and rice, or bran from corn or wheat. Because it is made from natural dietary fibers, it is digestible. Not only does it lower fat consumption, it also provides fiber for the diet. Z-Trim can be used as a fat substitute in cheese products, baked goods, and hamburgers. Brownies containing Z-Trim are 16 percent fat (compared to 25 percent for traditional brownies).
Although fat substitutes may reduce the caloric contents of the foods in which they are used, caution is still necessary. Foods labeled "fat free" are not "calorie free." If an individual feels that he or she can eat more of a food containing a fat substitute, his or her total caloric intake may actually increase.
particles are responsible for this product's resemblance to a creamy fluid. The texture of Simplesse is similar to that of fats, and its use in frozen desserts can inhibit the growth of ice crystals. Simplesse is used in cheeses, frozen desserts, dressings, spreads, and puddings. It cannot be used in foods that require baking or frying.
Another product is Olestra, made by Procter and Gamble, and it is sold to food producers as Olean. It is an ester of sucrose (instead of glycerol), and it is used as a substitute for fats in potato chips, crackers, and tortilla chips. Olestra's similarity to fats with respect to molecular structure contributes to its ability to mimic the mouth-feel of fat. However, it is much bulkier than a triglyceride-containing food, and this bulkiness prevents it from being digested and absorbed by the body. Thus it has no dietary caloric
content. Potato chips fried in Olestra have 75 calories (instead of the 150 calories corresponding to chips fried in fat the traditional way). Like fat, Olestra is nonpolar and can dissolve other fat-soluble substances, including the fat-soluble vitamins A, D, E, and K. It is problematic that Olestra absorbs these vitamins that are stored in fat and are necessary for good health. Olestra is therefore fortified with vitamins A, D, E, and K to prevent it from depleting the body's supply of these vitamins. Although theU.S. Food and Drug Administration has found Olestra to be safe and has approved its use in snack foods, it required warnings on products containing Olestra because of undesirable side effects, such as diarrhea and abdominal cramping.
A third fat substitute, Z-Trim, has been developed by the U.S. Department of Agriculture. Originally called Oat-Trim, it is made from agricultural by-products, such as the hulls of oats, peas, soybeans, and rice, or bran from corn or wheat. Because it is made from natural dietary fibers, it is digestible. Not only does it lower fat consumption, it also provides fiber for the diet. Z-Trim can be used as a fat substitute in cheese products, baked goods, and hamburgers. Brownies containing Z-Trim are 16 percent fat (compared to 25 percent for traditional brownies).
Although fat substitutes may reduce the caloric contents of the foods in which they are used, caution is still necessary. Foods labeled "fat free" are not "calorie free." If an individual feels that he or she can eat more of a food containing a fat substitute, his or her total caloric intake may actually increase.
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