We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Diet

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What are the Different Fat Substitutes?

Sara Schmidt
By
Updated: Mar 03, 2024
Views: 8,813
Share

In order to create healthier alternative foods, many food substitutes have been developed. Fat substitutes, or fat replacers, were invented to provide the texture and flavor of fat without the numerous calories that fat typically has. Three different main categories of fat substitutes exist. They include protein-bases substitutes, fat-based substitutes, and sugar-based substitutes.

Protein-based fat substitutes are extracted from whey protein concentrate. The concentrate is typically formed from a mixture of milk and egg whites. These substitutes cannot withstand high temperatures, and therefore cannot be cooked. Low in calories, protein-based fat substitutes yield only four calories per half ounce (gram) of food.

The most common protein-based substitute is Simplesse®, which has been used in ice cream and many other frozen desserts worldwide. Trailblazer is another example of a protein-based substitute. It can be used in other creamy foods, such as butter, mayonnaise, and sour cream.

Fat-based substitutes cannot be broken down by the body. Instead, they pass through the gastrointestinal tract without allowing the body to absorb calories. Due to its inability to be digested, a fat-based substitute can cause stomach cramping, diarrhea, and problems with nutrient absorption. Because of these effects, the substitute is not recommended for the elderly, children, or teenagers.

Of the fat-based replacers available, the most common is Olestra®. Olestra® has been used in salad dressings, snack chips, ice cream, baked goods, cooking oil, and many other products. Caprenin is another type of fat-based substitute. It is made from coconut and palm oil acid, and unsaturated fats. Caprenin can be partially absorbed within the human body.

Sugar-based fat substitutes, also known as carbohydrate-based substitutes, come in a wide variety. These widely-used products cannot be used for cooking, though they can replace the texture of fat in store-bought products. Sugar-based substitutes provide one to four calories per half ounce (gram), and include malodextrin, cellulose, dextrins, modified food starches, and gums.

A corn-based fat substitute called Z Trim® also exists. This gel, composed nearly wholly of water, contains a small amount of fiber and is used to replace up to half the fat content of food. An odorless and tasteless ingredient, Z Trim® is also available as a powder.

Some of these fat substitutes are used to simply replace the fat content of food. Others are used to only partially replace the fat. In both ways, the substitute is designed to replicate the sense of taste and feel of regular fat in the mouth. Some studies have shown that people who incorporate these products into their diets do have a lower average caloric and fat intake, making weight loss possible. Fat itself is an important nutrient that the body requires for energy, providing essential fatty acids, cell and hormone structure, and many other uses.

Share
The Health Board is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Sara Schmidt
By Sara Schmidt
With a Master's Degree in English from Southeast Missouri State University, Sara Schmidt puts her expertise to use by writing for The Health Board, plus various magazines, websites, and nonprofit organizations. She published her own novella and has other literary projects in the works. Sara's diverse background includes teaching children in Spain, tutoring college students, running CPR and first aid classes, and organizing student retreats, reflecting her passion for education and community engagement.

Related Articles

Discussion Comments
Sara Schmidt
Sara Schmidt
With a Master's Degree in English from Southeast Missouri State University, Sara Schmidt puts her expertise to use by writing for The Health Board, plus various magazines, websites, and nonprofit organizations. She published her own novella and has other literary projects in the works. Sara's diverse background includes teaching children in Spain, tutoring college students, running CPR and first aid classes, and organizing student retreats, reflecting her passion for education and community engagement.
Share
https://www.thehealthboard.com/what-are-the-different-fat-substitutes.htm
Copy this link
The Health Board, in your inbox

Our latest articles, guides, and more, delivered daily.

The Health Board, in your inbox

Our latest articles, guides, and more, delivered daily.