Bifalgorithm post · Human Nutrition · Lipids and the Food Industry

Fat Substitutes

Fat Substitutes (Human Nutrition · Lipids and the Food Industry) — "In response to the rising awareness and concern over the consumption of trans fat, various…

Ideas in this flowchart

  • Développement de substituts de matières grasses
  • Sensibilisation et préoccupations croissantes concernant la consommation de gras trans
  • Les substituts imitent la richesse, le goût et la texture onctueuse des matières grasses avec moins de calories
  • Les substituts à base de glucides lient l’eau et diluent ainsi les calories
  • Les substituts peuvent aussi être fabriqués à partir de protéines
  • Exemples : blancs d’œufs et lactosérum du lait
  • Ces substituts protéiques sont peu stables et sensibles aux variations de température, ce qui limite leur utilité
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Fat Substitutes

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Human Nutrition

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"In response to the rising awareness and concern over the consumption of trans fat, various fat replacers have been developed. Fat substitutes aim to mimic the richness, taste, and smooth feel of fat without the same caloric content as fat. The carbohydrate-based replacers tend to bind water and thus dilute calories. Fat substitutes can also be made from proteins (for example, egg whites and milk whey). However, these are not very stable and are affected by changes in temperature, hence their usefulness is somewhat limited."

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