Imagine savouring your favorite potato chips just to discover that this crispy goodness has a reduced caloric content. Sounds too good to be true, doesn't it? Well, let me introduce you to a whole new world of fat replacers and fat substitutes. The food industry in recent times has been on a quest to find healthier alternatives to high-fat foods without sacrificing taste or texture which has led to the discovery of fat replacers and substitutes.
Fat replacers are ingredients that provide some or all of the characteristics of fat but with fewer calories involved. They are also substances which chemically resemble fats, proteins or carbohydrates and possess some desirable physical and organoleptic properties of fat. This explanation here leads us to the types of fat replacers we have. There are basically three types of fat replacers which include carbohydrate-based replacers, protein-based replacers and fat-based replacers which will be discussed more as we move on.
Now that we know about fat replacers, let's talk about fat substitutes. Fat substitutes are substances with the same functions, stability, physical and chemical characteristics as regular fats but with fewer calories. They are normally lipid-like substances that replace fat on a gram-for-gram basis (Shaltout, 2007). Just like fat replacers, fat substitutes are also grouped into carbohydrate-based substitutes, protein-based substitutes and fat-based substitutes.
I'm sure you are now wondering if fat replacers and substitutes are the same. Though they are often used interchangeably, fat replacers take the place of fats in food by mimicking their properties to reduce the calorie content in food whiles fat substitutes on the other hand entirely replace fats in food but with fewer calories provided.
It is time to now delve deeper into the types of fat substitutes and fat replacers.
Types of fat substitutes and fat replacers:
Carbohydrate-based substitutes and replacers: They are macromolecules that give fat depleted products the characteristic physicochemical and sensory properties like viscosity and thickness. They are derived from cereals, grains and plants. Some carbohydrate-based substitutes and replacers include, oatrim, pectin, gums, maltodextrin and cellulose. Oatrim, a USDA-approved fat substitute and replacer, made from a blend of oat maltodextrins and β-glucan. It is a concentrated, refined, water-soluble, nearly tasteless white powder consisting of soluble glucan and amylodextrins which provides health advantages like decreasing cholesterol levels in the body and guarding against coronary heart disease (Syan et al., 2024). Pectin is being used as a fat replacer because it contains small particles that resemble fat globules and gives the mouthfeel and melting sensation of fats. Pectin is usually used as a fat replacer in foods that contain emulsified fats like soups, sauces, cakes and frozen desserts (Id et al., 2016). Gums are excellent fat replacers because of their creamy mouthfeel. Guar gum is commonly used in cakes, donuts and ice creams to reduce the fat content. Xanthan gum which is an example of gum used as a fat replacer is mostly found in beverages and frozen-pie fillings.
Protein-based fat replacers: Protein-based fat replacers are typically made from milk, egg, and whey proteins modified by a process called microparticulation. This microparticulation creates very small particles which provide a creamy mouthfeel to the final product with reduced fat content. Protein-based replacers are commonly used in butter, mayonnaise, cheese and baked goods. Casein, microparticulated protein and modified whey protein are some common protein-based replacers. Microparticulated is normally marketed under the brand name Simplesse and they provide a fatlike creaminess and richness. They are mostly used in sour cream, margarine, butter and salad dressings (Id et al., 2016). Modified whey protein does a remarkable job of enhancing the texture, flavor, and stability of low-fat foods. Whey replaces fat at four calories per gram and is widely used in frozen dairy desserts, dips, yoghurt and sauces. Since casein can withstand temperatures as high as 140 °C, it is often utilized as an alternative to fat in dairy products including cheese, spreads, dips, and yogurts.
Fat-based replacers: Of all the fat replacers, they have the most palatable taste and the mouthfeel that is closest to real fat. Their chemical structures are comparable to those of triacylglycerol, but they contain less or no calories, or triacylglycerol in particular configurations that lower the total amount of calories. Olestra, salatrim and caprenin are some examples of fat replacers. Olestra is a famous fat substitute and replacer that is non-digestible and replicates fat in terms of organoleptic and thermal properties. It is mostly used in savoury snacks like chips, extruded snacks and crackers. Olestra looks, tastes, and acts like real fat, but its formulation causes it to pass through the body totally unabsorbed, contributing no calories to the diet. Salatrim can be used to reduce the fat in a variety of products such as baked goods, confections and dairy products. Unlike olestra, salatrim cannot be used for frying (Id et al., 2016). Caprenin is a good substitute for cocoa butter and since it has properties similar to those of cocoa butter, it is used as its substitute in candy bars as well as confectionery coatings for nuts and cookies.
Applications of fat substitutes and replacers
Bakery products: Fat replacers and substitutes are greatly used in baked products like biscuits, bread, cakes and pastries.
Meat products: Carrageenan which is a carbohydrate-based replacer, and other hydrocolloids are used in processed meat products like sausages and patties to reduce fat.
Dairy products: Butter, yoghurt, ice cream and cheese are some dairy products which have benefitted from the rise of fat substitutes and replacers.
Chocolate and confectionary products: Fat replacers like caprenin are greatly used in the chocolate and confectionary industry.
Spreads and salad dressings: Since these products traditionally have high fat content, fat replacers and substitutes have gained recognition in the spread and salad dressing industry since they reduce fat content.
Adverse effects of fat replacers and substitutes
Though fat replacers and substitutes have some benefits like helping to reduce cholesterol level, reducing risks of coronary heart diseases and diabetes and controlling obesity, there are some adverse effects that can arise from over consumption of fats substitutes and replacers.
Consuming guar gum in large amounts leads to reduced protein efficiency and lipid utilization due to improper digestion and high viscosity of guar gum (Syan et al., 2024). Over consumption of maltodextrin can increase glycemic load due to fast absorption in the intestine. Consuming large amounts of products containing olestra leads to decreased absorption of fat-soluble vitamins and can cause diarrhoea and stomach cramps.
Conclusion
Despite the potential benefits of fat replacers and substitutes, challenges remain. Achieving the exact sensory properties of fat is difficult, and some consumers may perceive products containing these alternatives as less satisfying. Additionally, the long-term health effects of consuming these substances are not yet fully understood.
As research continues, the future of fat replacers and substitutes looks promising. With advancements in food technology and a growing demand for healthier options, we may soon see a new generation of low-fat products that truly deliver on both taste and nutrition
References
Shaltout, E. (2007) ‘Fat Replacers and Their Applications in Food Products: A Review’, Alexandria Journal of Food Science and Technology, 4(1), pp. 29–44. Available at: https://doi.org/10.21608/ajfs.2007.19631.
Syan, V. et al. (2024) ‘An overview on the types, applications and health implications of fat replacers’, Journal of Food Science and Technology, 61(1), pp. 27–38. Available at: https://doi.org/10.1007/s13197-022-05642-7.
Id, E. et al. (2016) ‘Nov) (Issn-2455-6300) Online Anveshana’S International Journal of Research in Engineering and Applied Sciences Fat Substitutes: A Systematic Review’, Aijreas, 1(11), pp. 90–99. Available at: www.anveshanaindia.com.
תגובות