Food Lipids: Chemistry, Nutrition, and Biotechnology

23
Lipid-Based Synthetic Fat Substitutes
CASIMIR C. AKOH
The University of Georgia, Athens, Georgia
I. INTRODUCTION: WHY SYNTHETIC FAT SUBSTITUTES?
Fat is an important macromolecule component of plant and animal tissues. The various
fats contribute to the physical and functional properties (solubility, viscosity,
rheology, melting behavior, emulsification, body, creaminess, heat conduction, carrier
of lipophilic vitamins and flavorants) of most food products, affecting as well sensory
(appearance, taste, mouthfeel, lubricity, flavor) and nutritional (satiety, calories, essential
fatty acid source, health benefits) aspects of food. These properties are difficult
to duplicate in food formulations without adding fats. The amount and type of fat
present in a food determine the characteristics of that food and consumer acceptance.
Fat is still the number one nutritional concern for most people in developed
countries. The present estimate of average fat calories consumed by most Americans
is 35–37%. Recommendation by the U.S. Senate Select Committee on Nutrition and
Human Needs and the Surgeon General is that fat consumption be reduced to 30%
of total calories of the diet (1). Excessive intake of fat in the diet has been linked
to certain diseases, such as heart disease, cancer, obesity, and possibly gallbladder
disease (2,3). Increased saturated fat intake is associated with high blood cholesterol
and increased risk of coronary heart disease. It has been difficult for individuals to
change their dietary habits to reduce or minimize fat intake while enjoying their
favorite foods. This problem and the interest shown by consumers in alternative fats
and foods low in calories or without calories led to the search by the food industry
and scientific community for the ‘‘ideal’’ fat substitute (4,5).
A real fat substitute must be able to provide all the attributes of fats and replace
the calories from fat on a 1:1 weight basis (2). Fats are the most concentrated source
Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.