A Look at Fat Substitutes
The war on fat in the past decades drove food manufacturers to replace fat in many food items. One way is to continue providing the creamy texture and quality of fat but not its caloric content by using fat substitutes. They are extracted from whey protein concentrate of proteins from egg whites and milk. First appeared in the market in late 80s, protein-based substitutes yield 4 kcal per gram but are unable to withstand high heat.
Concerns have been raised on its possible side effects and its interaction with other nutrient absorption. As it cannot be digested, Olestra can cause abdominal cramps and diarrhea. On the other, Olestra inhibits fat-soluble vitamins (Vit A, D, E and K) and carotenoids. Manufacturers promised to fortify food products with the fat-soluble vitamins.
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