Types of fat substitutes

Recently, a protein-based fat substitute has been developed which consists of water suspension of protein microspheres (The Simplesse Company, 1991). Simplesse , the trade name for this fat substitute, is formulated from whey or egg white protein. The particles of protein in the water suspension are small enough ( 2pm) to be perceived as a creamy fluid. Simplesse consists of two parts water to every one part protein, resulting in a caloric density equal to one-third of protein by 

A number of fat substitutes have been developed through chemical synthesis (Council for Agricultural Science and Technology, 1991 Vanderveen and Glinsmann, 1992). Generally, these products are formulated to provide similar properties of traditional fats, but they are totally or partially undigested. In some cases, these types of fat substitutes are actually altered fats. 

Polydextrose is a polymer made from glucose. It is a calorie-reduced bulking agent that was approved for use in certain products in 1981 by the FDA (Moppett, 1991). It is being promoted as a fat substitute since its use in some products greatly reduces the fat content. Only about one-quarter of polydextrose is digested and absorbed, but it does not appear to affect the absorption of other essential nutrients (Vanderveen and Glinsmann, 1992). 

Procter Gamble Co. is also seeking GRAS status for a calorie-reduced fat called caprenin. Caprenin is produced from Cg, Cio and C22 fatty acids. It has only 5cal/g compared with 9cal/g for traditional fats. 

Other indigestible synthetic compounds as well as naturally occurring lipids, such as mineral oils, have been suggested as potential fat substitutes (Council for Agricultural Science and Technology, 1991  

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There are three types of fat substitutes carbohydrate-based, protein-based, and fat-based. The carbohydrate-based fat substitutes appeared first on the market in the 1960s, and the protein-based substitutes followed in the late 1980s. Modified starches, gums, and proteins, chopped into tiny pieces ranging from 100 to 3000 nm, make up most of the fake fats on the market. For example, NutraSweet manufactures Simplesse, a whey-protein concentrate most often found in dairy and oil-based foods such as ice cream and salad dressing. 

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