Olestra and Other Fat Substitutes

Food Drug Administration, Olestra and Other Fat Substitutes, 1995 fda.gov/ opacom/backgrounders / olestra.html... 

FDA Backgrounder BG 95-18, Olestra and Other Fat Substitutes, U.S. Food and Drug Administration, Washington, D.C., November 28, 1995. 

Fatty Acids and Triacylglycerols 1028 THE CHEMISTRY OF... Olestra and Other Fat Substitutes 1032... 

From 1980 through June 2000, the FDA received a total of 34,011 reports describing adverse reactions attributed to food additives, food products, infant formula, medical foods, dietary supplements, and other substances in food. Adverse reaction reports were submitted by consumers, food companies, consumer advocacy groups, and by individuals commenting on various FDA initiatives and proposals. The food additives receiving the most complaints are shown in Table 7.1. The fat substitute olestra accounted for more than half of all complaints received by ARMS. The following six sections pertain to food additives that have generated controversy because of safety concerns. For each additive, pertinent data from the ARMS database are presented. 

After 20 years and more than 200 million in research and development, Proctor Gamble received permission from the FDA in 1996 to market its fat substitute Olestra in certain snack foods (e.g., potato chips, crackers, and cheese puffs). Olestra, technically a sucrose polyester, is not digestible, so it adds neither fat nor calories to food. However, Olestra can inhibit the absorption of certain fat-soluble vitamins and other nutrients. Therefore, all products containing Olestra must be labeled with the following information This product contains Olestra. Olestra inhibits the absorption of some vitamins and other nutrients. Vitamins A, D, E, and K have been added. Also, as a condition of approval, Proctor Gamble must monitor consumption and conduct studies on Olestra s long-term effects. 

Sucrose Esters. Sucrose has eight free hydroxyl groups, which are potential sites for esterification to fatty acids. Compounds containing six or more fatty acids per sucrose molecule have been proposed for use as noncaloric fat substitutes under the name Olestra this material acts like a triglyceride fat and has no surfactant properties. Compounds containing one to three fatty acid esters, on the other hand, do act as emulsifiers and are approved for food use in that capacity. They are manufactured by the following steps ... 

Fat mimetics used in industry are macromolecules similar to conventional fats and oils with respect to their physical and chemical properties. They are chemically synthesized or extracted from traditional fats and combined with other components such as saccharose. Commercially available carbohydrate fat substitutes include DDA (fat ester of malonic and alkyl-malonic acids) and Olean (Olestra, a mixture of octa-, hepta-, and hexa-esters of saccharose). 

---