Medical expert of the article
New publications
Fat substitutes
Last reviewed: 25.06.2018
All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.
We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.
If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.
In an effort to reduce the consumption of edible fats, some individuals resort to consuming foods with modified fat. In 1996, approximately 88% of the US population consumed low-fat or low-fat food and beverages. To meet these needs, food manufacturers have created a variety of ingredients called fat substitutes or their analogues.
[Substitutes or analogues of fat
- no chemical resemblance to fat
- reproduce the functional and sensory properties of fat
- energy value is less
- replacement of all or part of the fat in the product
- partial reproduction of some properties of fat
- reduction in the amount of fat during frying.
Types of fat substitutes
Based on carbohydrates:
- can not be used when frying
- does not tolerate high temperatures
Microdispersed protein:
- provides a taste of fat in the mouth
- Can not be used at high temperatures because of protein coagulation
On the basis of fats:
- Mono-idiglycerides:
- change the fatty acid composition
- reduce the total energy content
- Fatty acids associated with sugar molecules:
- not digested by intestinal enzymes
- heat resistant, can be used for frying
These substitutes had to significantly reduce the total intake of fat. However, adding them to food does not replace edible fats, so experts believe that it is safe to reduce or replace the fat content in food by using appropriate methods of food processing.