Where Do Fat Replacers Come From?
The fat replacers developed to date generally fall into one of three categories: • carbohydrate-based • protein-based • fat-based Many of the low-fat products introduced in recent years contain carbohydrate-based fat replacers (e.g., cellulose, maltodextrins, gums, starches, fiber and polydextrose). Carbohydrates have been used safely for many years as thickeners and stabilizers. These ingredients are also effective fat replacers in many formulated foods, including heat applications. They are not suitable for frying foods. Protein-based fat replacers have tremendous potential for use in a variety of products, especially frozen and refrigerated products. Although protein-based fat replacers are not suitable for frying foods, they can be used in many heat applications (e.g., cream soups, pasteurized products, baked goods). Scientists have been able to chemically alter fatty acids to provide fewer or no calories, making fat-based fat replacers possible. Some fat-based fat replacers actual
