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ABSTRACT
Fat is one of the most important and most controversial food components in the diet. Although essential, due to its insulating effects on vital organs and its ability to solubilize Vitamins A, D, E and K, fat is often an over-indulgence, leading to health complications. With an increasing trend to reduce the amount of fat in the diet, consumers and food manufacturers are looking for ways to replace fat, without compromising taste. Fat replacers can be derived from carbohydrate sources, from protein sources, and from fat soruces. The properties of different fat replacers are examined and their behaviour makes them suitable for different applications. Carbohydrate based replacers, such as carrageenan gum, are best suited for milk and meat applications and also have a role in reduced fat baked goods. Protein based replacers are suitable for lower fat milk products also, and in general work well in refrigerated products. Finally, fat based replacers are able to be incorporated into deep fat fried foods such as potato chips and snack foods. Most fat replacers can be substituted into low-fat food products to mimic the properties that fat can give, without many of the health concerns raised by high dietary fat consumption. Fat replacers should not be used to eliminate all fat from the diet but to lower consumption. Since most fat replacers are digested by the body, they do contribute energy in the form of calories and therefore should also be eaten in moderation.
INTRODUCTION
Dietitians of Canada recommend choosing lower fat foods more often (1). Consumers often find that lower fat foods are not always the best tasting options available. ... population consumes low- or reduced-fat foods and beverages¡± (3). Therefore food manufacturers are faced with the challenge of finding ingredients that can imitate the taste and mouth feel associated with fat without incorporating the calories associated with fat.
Because of its calorie density, at 9 kilocalories per gram, fat contributes more than two times the energy of carbohydrates and protein, each contributing 4 kilocalories per gram ingested. Since diets that are high in fat are commonly high in calories, fat is a major player out of a long list of factors causing the obesity epidemic that is seen throughout Canada and the United States. Some ways to reduce the fat in food products are by incorporating leaner cuts of meat into food products, using lower fat milk (i. ... 1% or 2%) in milk products, and by incorporating air or water in place of fat (4).
Approximate Word count = 2024
Approximate Pages = 8.1
(250 words per page double spaced)
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