Protein-based fat-replacer

TABLE 7. Examples of Protein-Based Fat Replacers and Their Applications. 

It appears that protein-based fat replacers exhibit more fat-like flavour interactions than carbohydrate-based and mixed-blend replacers, with Simplesse 100 being the most fat-like in terms of promoting a balanced flavour. Note that Simplesse 100 contains 2% fat (Tab. 5.8). Its fat-like interaction with lipophilic flavouring substances may be due to this small amount of fat. 

Proteins for fats In order for a protein to mimic a fat, it has to be cut into tiny particles that measure only from 0.1 to 3.0 pm in size. Simplesse is the only protein-based fat replacer available in the United States. In one version, egg white and milk protein are subjected to high heat and stress to form small, spherical particles. The small size of these protein particles causes them to be perceived by the mouth as smooth and creamy. Like carbohydrates, protein replacers provide only four Calories per gram. However, they are not suitable for frying, and they lack the fat flavor. 

---