Fats and Oils
Pages 119-127
DOI: https://doi.org/10.1094/9780913250907.010
ISBN: 0-913250-90-2
Abstract
Topics Covered
- Fat Substitutes
- Functional Expectations
- Types
- Reduced-Fat Products
- Reduced-Calorie Products
Introduction to Chapter
As discussed in previous chapters, fats and oils play many roles in foods. In 1988, it was estimated that fat contributed 38% of the total calories in the average U.S. diet. In line with the recommendations from governmental and professional groups that this number be reduced to 30% or less, the food industry has sought ways to reduce the fat content of many foods by substituting other materials. This is not an easy task; fat functionality is not readily imitated by other food components.
In addition to decreased dietary fat per se, an overall reduction in caloric intake is desirable for those who are overweight. This entails reducing the caloric density (i.e., Calories per 100 g) of many everyday foodstuffs. Although decreasing the percentage of fat in foods helps, a substantial portion of the components that contribute food energy (i.e., fat, starch, and protein) must be replaced with noncaloric components (fiber and water) in order to achieve a significant calorie reduction.
These two approaches tend to be intermingled in the development of tasty, appealing foods that help consumers meet the dietary goals. Of the products recently developed toward these ends, those that have been successful in the marketplace have taken a balanced approach. Fat is reduced by 25–50% (rather than being completely removed), and fiber, gums, and other functional ingredients are used. The products are similar in taste and texture to the ones they replace (in the estimation of consumers) but provide a significant reduction in calories.
