Besides fat’s association with detrimental health effects, it has vital nutritional benefits. Fat provides fat-soluble vitamins, acts as building blocks for hormones and cells, and gives vital fatty acids. It is a major determinant of how foods taste. Fat substitutes mimic the sensory and functional properties of fat (Borra par. 10).
Fat substitutes are categorized into three: carbohydrate, protein, and fat-based substitutes.
Carbohydrate-based fat substitutes are the commonest in the market. Stellar, an example is manufactured from corn as a fine white powder in the process of acid hydrolyzation of starch. It has varied uses in various kinds of foods. It is convenient to use in frozen and baked foods.
The carbohydrate-based fat substitutes can replace the bulkiness of fat and have a long shelf life since they do not allow the entrance of moisture. However, as opposed to fats, they are unable to withstand high cooking temperatures as they lose their solubility and become unstable. They give 1-4 Kcal per gram while fats yield nine kcal per gram (“What is a low-fat substitute” para. 6-8; Tsang para. 2-3)
Simple is an example of a protein-based fat substitute. Extraction of the fat substitute takes place from whey protein concentrate of proteins from egg whites and milk. They have a creamy taste and texture just like fat and have multiple uses in many kinds of food (for example, ice cream, yogurt, and salad dressing). The creamy quality of samples is quickly lost on exposure to high heat; hence, it cannot be used in cooking food. Protein-based substitutes yield up to four kcal per gram (“What is a low-fat substitute” par. 4-5; Tsang par.4)
Olestra is a fat-based substitute. Since it is made from fat, it mimics closely the attributes of fat. It is derived from table sugar and fatty acids. Even though it tastes like real fat and can withstand high heat treatment, its use has raised serious health concerns. It does not yield fat or calorie to the diet because its large size makes it difficult to be hydrolyzed by the digestive enzymes of the body; therefore, it can cause abdominal cramps and even diarrhea. Olestra is reported to inhibit the absorption of fat-soluble vitamins (Vitamin A, D, E, and K) and carotenoids (“What is a low-fat substitute” par.2; Tsang par.5)
The prevalence of many chronic heart diseases is due to the intake of too much fat. Consumption of reduced-fat products is fundamental in a population strategy focused on controlling cases of overweight and obesity. Reports of this evidence suggest that people who include fat substitutes in their meals may have reduced fat and calorie intake and improved nutrient profile as compared to people who avoid using any fat substituted products (American Heart Association par. 4).
Many people can find a solution to craving tasty fatty foods by adopting the intake of fat substitutes. Fat-modified foods can find a place in a healthy eating plan as they offer a harmless, feasible, and effective way of establishing the palatability of diets (Borra par. 17). Fat substitutes can meet the minimum 30 percent of calories from fat in a diet.
Works Cited
American Heart Association. “Fat Substitutes.”. Web.
Borra, Susan. “Fat Substitutes.” Advameg. 2009. Web.
Tsang, Gloria. “A look at Fat Substiutes.” Health Castle. Web.
“What is a low-fat substitute.” essortment. 2002. Web.