per gram andcarbohydratescontain only four calo-
ries per gram, every gram of fat replaced with a gram
of a carbohydrate-based fat substitute reduces the
calorie content of the food by five calories as well as
reducing the fat content. Carbohydrate-based fat
replacers cannot be used in frying.
Protein-based fat replacers (e.g., Simplesse) are
made from milkproteinand/or egg white protein.
These proteins are heated and then whirled violently
in blenders to produce very tiny particles in a process
called microparticulation. These microparticles give
protein-based fat replacers the same mouth feel as
fats. Like carbohydrate-based substitutes, protein pro-
vides four calories per gram so they reduce the calorie
content of food by five calories per gram of fat replaced.
Protein-based fat replacers are used in butter, cheese,
frozen dairy desserts, mayonnaise, soups, salad dress-
ings, and sour cream. They do not work well in baked
goods and cannot be used for frying.
Fat-based fat replacers (e.g., Caprenin, Benefat,
Olean) are made of fat molecules that are modified so
that they cannot be absorbed (Olean) or can be only
partially absorbed (Caprenin, Benefat) in the intestine.
Olestra, now marketed under the name Olean, is the best
known of these products. Olestra is made of six to eight
fatty acids bound to a sucrose (sugar) molecule. Normal
fats have only three fatty acids. Adding the extra fatty
acids makes the olestra molecule too large to be
absorbed, so it simply passes through the intestine and
is eliminated as waste. In this way, it adds no calories to
food. Proctor & Gamble spent 25 years and more than
$200 million developing this fat replacement.
Olestra has all the properties of regular fat and can
be used in frying. It is used mainly in crunchy snack
foods such as potato chips. Other fat-based fat
replacers such as Caprenin and Benefat are partially
absorbed by the body and contain about five calories
per gram. Emulsifiers can also be used as fat replacers.
They contain the same number of calories per gram as
fat, but fewer grams of emulsifier are needed to achieve
the same taste, texture, and mouth feel as fat.Health considerations
All fat replacers on the market are on the generally
recognized as safe (GRAS) list approved by the
United States Food and Drug Administration
(FDA). When olestra was first introduced for use in
snack foods in 1996, it was required by the FDA toCarbohydrate-based fat replacersBrand names Foods
Cellulose Avicel® cellulose gel, MethocelTM, Solka-Floc® Dairy-type products, sauces, frozen desserts, salad dressings
Dextrins Amylum, N-Oil® Salad dressings, puddings, spreads, dairy-type products, frozen desserts
Fiber Opta™, Oat Fiber, Snowite, UltracelTM, Z-Trim Baked goods, meats, spreads, extruded products
Gums KELCOGEL®, KELTROL®, SlendidTM Reduced-calorie and fat-free salad dressings, other formulated foods, including
desserts, processed meats
Inulin Raftiline®, Fruitafit®, Fibruline® Yogurt, cheese, frozen desserts, baked goods, icings, fillings,
whipped cream, dairy products, fiber supplements, processed meats
Maltodextrins CrystaLean®, Lorelite, Lycadex®, MALTRIN®, Baked goods, dairy products, salad dressings, spreads, sauces, frostings,
Paselli®D-LITE, Paselli®EXCEL, fillings, processed meat, frozen desserts, extruded products, beverages
Paselli®SA2, STAR-DRI®
Nu-Trim Baked goods, milk, cheese, ice cream
Oatrim (hydrolyzed Beta-Trim™, TrimChoice Baked goods, fillings and frostings, frozen desserts, dairy beverages, cheese,
oat flour) salad dressings, processed meats, confections
Polydextrose Litesse®, Sta-Lite™ Baked goods, chewing gums, confections, salad dressings, frozen dairy
desserts, gelatins, puddings
Polyols many brands available Reduced-fat and fat-free products
Starch and Amalean®I & II, Fairnex™VA15, & VA20, Processed meats, salad dressings, baked goods, fillings and frostings, sauces,
Modified Food Instant Stellar™, N-Lite, OptaGrade®, condiments, frozen desserts, dairy products
Starch Perfectamyl™AC, AX-1, & AX-2, PURE-GEL®,
STA-SLIM™
Z-Trim Baked goods, burgers, hot dogs, cheese, ice cream, yogurt
SOURCE: Calorie Control CouncilFat replacers are ingredients that substitute fat in many foods and beverages. Most fat replacers are reformulations of existing
food ingredients (e.g., starches, gums, cellulose). Additionally, the food industry has formulated a variety of new fat replacer
ingredients. Fat replacers generally fall into one of three categories: carbohydrate-based, protein-based, or fat-based.
(Illustration by GGS Information Services/Thomson Gale.)
Fat replacers