What are fat substitutes?

fat replacery are ingredients used instead of fat in food products to reduce fat and calories in the diet. The body requires food fat for various functions such as gaining energy, transport of vitamins or body temperature control; However, the diet too heavy in fat can cause weight gain, high blood pressure and heart disease. Fat products such as oil, shortening and butter usually have a high calorie content, but are responsible for adding creamy texture and rich taste for food. Complete elimination of fat in food subjects can have dense or bland results, so the fat replacement is designed to help maintain the texture and taste of food that are reduced or fat -free.

Food engineers produce fat substitutes in natural and synthetic forms. Natural varieties usually use protein, carbohydrates or a combination of these two. Synthetic versions are made of fat that has been chemically ended so it contains lower quantitiesYou are fat compounds and calories.

microparticulation is a method in which the ground particles are exposed to heat and placed in a vacuum until the particles have further separated. Tetal remedies made of protein use whey, a liquid layer that is formed when milk is left to twist. Once the whey is subjected to the microparticulation process, separate particles mimic the creaminess that the fat adds to food. They are often used as a substitute for fat in salad dressings, dairy products and soups.

The

version of carbohydrates on fat substitutes usually use objects that act as natural thickeners such as oats, xanthan rubber, pectin and celluloid. These items are also grounded and pass through the microparticulation process, as well as protein -based compensation. The carbohydrate version helps to maintain the thickness of food and can be used to replace fat in baked goods and processedH meat products, in addition to Dr.ence salad, dairy products and soups. Protein and carbohydrate versions can also be combined together to provide the closest similarity to real fat.

Fat synthetic substitutes are mainly used to produce real fats with low fat or fats such as butter, margarine span and cooking oil. Food producers often chemically process versions with full -fledged fat and extract diet fat compounds and calories. They can also create synthetic fat products so that the body cannot absorb fat; However, these products can cause free stools and digestive problems in some individuals.

There are potential disadvantages to consume some products that contain fatty substitutes. Some manufacturers can add more sugar or salt to their reduced fat or fat products than their full fat version to replace some of the wealth of lost from not using real fat. This can cause a productY also contain about the same amount of calories as fully fats.