Fat mimetics

A fat contains 9.54 kcal g-1, a simple sugar contains approximately one-half that amount, and a polysaccharide is not metabolized therefore, the calorie contribution of an intermediate DP saccharide fat substitute is proportional to the degree of saccharification. 

Carbohydrate fat mimetics (Thayer, 1992) should be thermoreversible gels (e.g., starch) and microreticulated fibers (e.g., cellulose). As gels, they should provide plasticizing moisture, and as fibers, they should create structural rigidity. Concentrations higher than normal use levels are necessary for them to mimic the fatty sensation. They may be dry-blended with the rest of the formula, or suspended in water and sheared separately. 

A single polysaccharide can rarely optimize all the requisites of a fat, so the trend has been toward combinations, e.g., konjac-carrageenan blends in lean meat and sausages (FMC, 1991). Simulation should be more achievable by the use of cosolutes with complementary sol-gel characteristics. The 

Micronization is an optional process that helps to reproduce the fatty sensation afforded by polysaccharides. The 0.2-nm particles in Avicel (FMC, 1993) and the 1-5-nm particles in the rice mimetic (Pszczola, 1991) simulate lipid emulsion rheology as well as lipid oral sensations. The simulation mechanism implicates a weak gel structure and an expansive surface where a large volume of water is immobilized. 

The diverse properties of saccharides have made them the subjects of research and development in the contemporary quest for natural fat substitutes. It is now apparent that there will be no single fat mimetic for all applications so synergistic and antagonistic interactions between saccharides and with protein show promise for specific applications. The exceptional performance of intermediate DP saccharides, currently of limited industrial value, can fulfil a critical role as they have in the past in other industries. 

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One frozen dessert is made with Simplesse, a protein-based fat mimetic that contains no fat (37). Other dairy product developments include a fat flavor, produced by encapsulating milk fatty acids in maltodextrins (38) fat-free cottage cheeses and 2% fat milk, prepared by steam stripping cream with partial fat addback, with a cholesterol level about 60% lower than the starting material (39). 

Fa.tMimetics. Existing fat mimetics are either carbohydrate-, ceUulosic (fiber)-, protein-, or gum-based. These are used in a wide variety of appHcations including baked goods, salad dressings, frozen desserts, meats, confections, and dairy products. Table 3 Hsts some of the commercially available fat mimetics. 

Klemann, L. P., and Finley, J. W. (1989). Low calorie fat mimetics comprising carboxyl/ carboxy-late esters. Patent application (Food Sci. Technol. Abstr. 21, No. 11V110). 

Many types of fat replacers have been developed with the goal of replacing fat in food products. These materials have generally been classihed as fat substitutes and fat mimetics. 

Currently available ingredients that have, or are claimed to have, fat-mimetic properties may be divided into 5 categories ... 

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