Fat replacers in food (Olestra, cellulose gel,

carrageenan, polydextrose, modified food starch)

CONTENTS:

1. Overall review of fat substitutes in food

2. Olestra
3. Cellulose gel
4. Carrageenan
5. Polydextrose

[1] REVIEW:

No name yet. It is the consumption of fat in relation to the etiology of cardiovascular disease that
triggered the sudden interest in food products with less fat <>. Over 200 ingredients now exist
which can be used in fat replacement (many ingredients have been developed for specific purpose
of fat replacement).
Historical background. By the 1980s, a radical change had taken place had taken place in
consumers attitudes. This can be traced directly to developments in the science of nutrition, and to
a better understanding of relationships between diet and health. <> had a significant impact on
increasing consumer awareness of the relationship between diet and health.
Purpose. Functions. <> to reduce incidence of coronary heart disease and the number of
premature deaths.
a) Act as a source of essential fatty acids
b) Act as carriers for fat-soluble vitamins (A, D, E and K).
c) Act as an important source of energy.

[2] OLESTRA

The chemical structure of olestra is rather similar to fat.

<> cannot be hydrolysed by pancreatic lipases, and hence passes straight through the
gastrointestinal tract unchanged without being absorbed.
<> it can substitute for fat over a wide range of applications in the food industry (including in
frying oils), and virtually every type of food product.
Was awarded in Times magazine as the 38th (of 50) worst inventions. <...> It not only removed
unwanted fat from food but also negated the body s ability to absorb essential vitamins. Side
effects included cramps [mlungis], gas and loose bowels.

[3] CELLULOSE GEL

Cellulose gel acts similarly to an emulsion, suspending ingredients within a solution and
preventing water from separating out. Cellulose is often added to sauces for both the
thickening and emulsifying action.
The thickening power of cellulose also allows for more air to be whipped into products like
ice cream, or whipped topping. Cellulose allows for the production of thick and creamy
food items without the use of as much fat.
Cellulose gel is obtained by wet mechanical disintegration
Microcrystalline cellulose manufactured from naturally occurring wood cellulose in a gel
form
 <> led to sensitization in our patient, <...> Because cellulose gum isnt absorbed or
digested, risks such as allergic reaction are very low.
[4] CARRAGEENAN

Used in salad dressings, ice cream, yogurt, cottage cheese, soy/almond/coconut milk,
Extracted from sea weed
has no nutritional value
undegraded carrageenan the type that is widely used in foods has been associated with
malignancies and other stomach problems.
exposure to carrageenan causes inflammation. Thats a problem since chronic
inflammation is a root cause of many serious diseases including heart disease, Alzheimers
and Parkinsons diseases, and cancer. Experiment with lab rats glucose intolerance and
diabetes.
Banned in the EU
[5] POLYDEXTROSE

Polydextrose is a randomly-bonded polymer of glucose, sorbitol, and citric or phosphoric

acid.
Partly metabolized
In baked goods and baking mixes, chewing gum, confections and frostings, salad dressings,
frozen dairy desserts and mixes, gelatins, puddings and fillings, hard and soft candy, peanut
spreads, fruit spreads, sweet sauces, toppings, and syrups.
Sensitive individuals may experience a laxative effect from excessive consumption of this
product. Up to 90 g/day or 50 g as a single serving of polydextrose may be consumed
without any gas, cramps or diarrhea.
[6] MODIFIED FOOD STARCH

<>
[7] CONCLUSION:

At present there is no single ideal fat replacer that can recreate all the functional and
sensory attributes of fat.
Further development in fat replacement is needed here is no magic bullet to achieving
dietary goals. A prudent approach, however, is combining proper nutrition, dietary variety,
with a healthy lifestyle, regular exercise, and a reduction of total dietary fat aided by
choosing foods formulated with fat replacers.
[X] REFFERENCES:

[1] Roller, S., & Jones, S. A. (Eds.). (1996). Handbook of fat replacers. Florida: CRC press.
[2] Gentilviso, C. (2010, May 27). The 50 forst inventions. Retrieved December 4, 2017, from
http://content.time.com/time/specials/packages/article/0,28804,1991915_1991909_1991785,00.html
[3*] https://www.thespruce.com/what-is-cellulose-1328464
[4*]
http://www.ift.org/~/media/Knowledge%20Center/Science%20Reports/Scientific%20Status%20Summaries
/fatreplacers_0398.pdf

[5*] https://www.ulprospector.com/en/eu/Food/Detail/1534/398941/GRINDSTED-Cellulose-Gel-DAI
[6*] https://www.healthline.com/health/food-nutrition/cellulose-gum#2
[7*] https://www.drweil.com/diet-nutrition/food-safety/is-carrageenan-safe/

[1] http://content.time.com/time/specials/packages/article/0,28804,1991915_1991909_1991785,00.html

[2]: http://abcnews.go.com/Health/Diet/eating-fake-fat-makes-real-fat-olestra-study/story?id=13893613

[3]: ESSENTIAL!
http://www.ift.org/~/media/Knowledge%20Center/Science%20Reports/Scientific%20Status%20Summaries
/fatreplacers_0398.pdf

[4] https://www.journal-of-agroalimentary.ro/admin/articole/74033L66_FAT_REPLACERS_final.pdf

[5] http://circ.ahajournals.org/content/circulationaha/105/23/2800.full.pdf

[6] http://www.agriculturejournals.cz/publicFiles/00085.pdf

[7] http://jast.modares.ac.ir/article_5029_585966d817be40cf8eabd939e14bcf7d.pdf