For any diet-conscious person, fat is the ultimate villain. However,
with the advent of fat replacers or fat substitutes, consumers have a unique
opportunity to enjoy the taste and texture of high-fat foods without
unnecessary cholesterol, calories, or fat.
According to Allied Market Research, the global
fat replacers market is projected to reach $6.4 billion by 2031,
growing at a CAGR of 6.4% from 2022 to 2031. Rise in demand for low-calorie
dietary items and innovative food components has boosted the growth of the
market.
Fat replacements offer the opportunity for people to reduce their intake
of fat-rich foods and enjoy reduced-fat formulations of foods without
compromising their basic food selection patterns. Today, traditional, and new
ingredients along with new technologies offer tasty, flavourful foods such as
cooling oils, salad, ice creams, bakery products, and cheese that are reduced
in fat or contain no fat at all.
The major reason behind the popularity of fat replacers is that while
consumers need to limit fat, they still need to fulfil their nutritional needs.
There is no ideal diet for everybody. The addition of fat replacers cannot
replace a person’s need for good nutrition. However, fat replacers offer a palatable
alternative that makes it easier to create a low-fat diet. Thus, the incorporation
of fat replacers in a balanced, nutritious diet can play a vital role in
helping the user to have maintained their dietary goals and reduce the consumption
of cholesterol, calories, and fat.
There are three major types of fat replacers:
1. Carbohydrate-based fat replacers: These fat replacers duplicate the function and taste
of fat in foods however contain fewer calories compared to real fat. Moreover,
they work by combining with water in order to thicken and add bulk. This gives
the consumer the feeling of fat in the mouth. Foods that use such fat replacers
include low-fat and non-fat-backed goods including fat-free salad dressing, cakes,
brownies, cookies, and low-fat ice creams. Moreover, pureed fruits such as
applesauce and prunes use fat replacers in some backed goods.
2. Fat-based replacers: These fat replacers mimic some or all properties of
fat they replace in a food. Most of them are made from fat but have fewer
calories/gram than fat due to the chemical structure of the fat that has been
altered. These fat replacers are used in baked goods, candies, and dairy
products as customers demand low-calorie foods.
3. Protein-based fat replacers: These fat replacers are made from skim milk or egg
whites. They offer a creamy texture and appearance when the fat is removed. Low-fat
cheese and ice cream made with protein-based fat replacers copy the taste of
their other full-fat counterparts. These fat replacers are used in frozen
desserts and have huge potential in many refrigerated items.
There are many benefits of using fat replacers in the diet. While people
are aware of the risks of consuming excess dietary fats, they find it
overwhelming to reduce their fat intake due to the sacrifice of taste and
appealing foods. However, fat replacers offer an ideal solution.
According to American Dietary Association (ADA), fat substitutes offer
safe and effective means to maintain the palatability of foods while offering
calorie control. Across the globe, the number of health-conscious people has
increased, who are more interested in fat replacers that offer the chance to
taste low-fat foods without gaining a few pounds. In addition, fat replacers
promote weight loss. To shade pounds, people often say goodbyes to their
fat-rich foods such as ice creams and bakery products. However, fat-replacers
help them reduce weight without compromising on taste and food items from their
diet. For instance, a salad dressing that is made with fat replacers increases the
consumption of fruit salads and vegetables.
Fat replacers or fat substitutes can mimic one of more roles of fat in
food items. The classification of fat substitutes is based on their nutrient
source. They offer the functional and sensory qualities of fats in foods and
are absorbed normally in the body. The introduction of olestra, which is a non-absorbable
fat substitute can affect nutrient absorption, which has raised many questions
regarding overall health. However, many studies show that people who consume a diet
that has fat replacers can help them reduce their intake of fat and calories.
Thus, it is beneficial to include fat replacers in the diet to have a better
nutrient profile.
Author Bio:
Swamini Kulkarni
Swamini Kulkarni holds a bachelor’s degree in Instrumentation and control engineering from Pune University and works as a content writer at Allied Market Research. She is deeply fascinated by the impact of technology on human life and loves to talk about science and mythology. When she is not glued to the computer, she loves to read, travel and daydream about her areas of interest.
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