Fat Substitutes

Fat Substitutes free pdf ebook was written by University Of Pittsburgh Medical Center on March 25, 2003 consist of 2 page(s). The pdf file is provided by www.upmc.com and available on pdfpedia since May 06, 2011.

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Fat Substitutes pdf




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Fat Substitutes - page 1
F University of Pittsburgh Medical Center Information for Patients at Substitutes Carbohydrate-Based Ingredients The use of starches and gums in foods as thickeners, bulking agents, moisturizers, and stabilizers has been common practice for many years. Replacing nine calories per gram of fat with four calories per gram of carbohydrate can help reduce fats and calories. Fats play many roles in food production. They provide smoothness in dressings, tenderness in baked goods, and the creamy “mouth feel” of ice cream. Fats also lend flavor to many foods. But too much of a good thing can be bad. High fat intake can lead to health risks, like high cholesterol and obesity. It’s no surprise that health care organiza- tions continue to encourage us to reduce our fat intake to less than 30 percent of to- tal calories per day. But how do we achieve that goal and still enjoy many of our favor- ite foods? One way is to incorporate reduced- fat and/or fat-free food products into our diet to replace some of their higher calorie counterparts. It is important that these fat- modified foods are used in place of, and not in addition to, these foods. Remember that fat-free foods and reduced-fat prod- ucts do have calories. Since 1990, about 1,000 new fat-modified food products have been introduced every year. There are three major fat-reduction ingredient categories: carbohydrate-based, protein-based, and fat-based. Protein-Based Ingredients A process called microparticulation (MY- kro-par-TIK-you-lay-shun) is used to turn proteins into tiny particles that imitate the “mouth feel” of fats. This is achieved by heating the proteins and then blending them at high speeds. Some of the sources of protein for this process are soy, whey, and egg white. The resulting protein- based product goes by the trade name Simplesse. Fat-Based Ingredients In fat-based ingredients, the actual fat mol- ecule is changed so that it is only partially absorbed, or as in the case of Olestra, is not absorbed at all. Caprenin and Salatrim are two brands of fat substitutes that are only partially absorbed, so they only provide about five calories per gram. continued
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Fat Substitutes - page 2
University of Pittsburgh Medical Center Information for Patients Olestra (trade name Olean) is the first true fat replacement. Olestra has all of the char- acteristics of fat without adding calories. This is because it is not absorbed into the body. Olestra is a sucrose polyester molecule. It is so large that the enzymes in your diges- tive system cannot break it apart for absorp- tion. It can be used to fry foods at high temperatures, which makes it the first fat substitute used to make potato chips and other fried snack foods. But Olestra has its drawbacks. Because it has the physical prop- erties of fat, certain fat-soluble vitamins (A, D, E, and K) and carotenoids (being digested at the same time as the Olestra) can be dissolved into the Olestra and eliminated from the body. Because of this, the Food and Drug Administration (FDA) insisted that foods made with Olestra be fortified with fat-soluble vitamins. Olestra may also cause gastrointesti- nal cramping and loose stools in some people. If You Have Further Questions, Call: For help in finding a doctor or health service that suits your needs, call the UPMC Referral Service at 412-647-UPMC (8762) or 1-800-533-UPMC (8762). Pittsburgh, PA, USA www.upmc.com © University of Pittsburgh Medical Center 2003 SYS08602Q ASP/JAW REV 03/03 Form # 4618-7660-1199 The University of Pittsburgh Medical Center is an equal opportunity employer. Policy prohibits discrimination or harassment on the basis of race, color, religion, national origin, ancestry, sex, age, marital status, familial status, sexual orientation, disability, or veteran status. Further, UPMC will continue to support and promote equal employment opportunity, human dignity, and racial, ethnic, and cultural diversity. This policy applies to admissions, employment, and access to and treatment in UPMC programs and activities. This commitment is made by UPMC in accordance with federal, state, and/or local laws and regulations. This information is not intended to be used as a substitute for professional medical advice, diagnosis, or treatment. You should not rely entirely on this information for your health care needs. Ask your own doctor or health care provider any specific medical questions that you have.
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