What are the different fat replacements?

In order to create healthier alternative foods, many substitutes of food have been developed. Replacement of fat or fat replacement was invented to provide texture and taste fat without numerous calories, which usually has fat. There are three different main categories of fat replacements. They include substitutes of protein foundations, fat -based compensation and sugar -based replacement.

Protein fat substances are extracted from the whey protein concentrate. The concentrate is usually made up of a mixture of milk and egg whites. These substitutes cannot withstand high temperatures and therefore cannot be cooked. Low in calories, protein fat substations provide only four calories for half of the ounce (gram) food.

The most common protein -based replacement is Simpleless®, which is used in ice cream and many other frozen desserts around the world. Trailblazer is another example of protein -based replacement. It can be used in other cream foods such as butter, mayonnaise and sour cream.

Fat -based substitutes cannot be divided through the body. Instead, they pass through the gastrointestinal tract without allowing the body to absorb calories. Due to its inability, it may be a fat -based compensation to cause stomach cramps, diarrhea and nutrient absorption problems. Due to these effects, the replacement is not recommended for seniors, children or teenagers.

from available substitutes based on fat, the most common is OLESTRA®. OLESTRA® is used in salad dressings, snacks, ice creams, bread goods, cooking oils and many other products. Carpren is another type of fat -based replacement. It is made of coconut acid and palm oil and unsaturated fats. Carpnines can be partially absorbed in the human body.

Sugar -based fat, also known as substitutes based on carbohydrates, come in Wide Variety. These widely used products cannot be used for cooking even if they can replace the fat textureu products purchased by trade. Sugar -based compensation provides one to four calories for half an ounce (gram) and includes small -alertrin, cellulose, dextrins, modified food starches and gums.

There are also a fat -based fat substitute called Trim®. This gel, composed almost completely of water, contains a small amount of fiber and is used to replace up to half the fat content in the diet. Trim® is also available as a powder without odor and tasteless, Trim®.

Some of these fat substitutes are used to easily replace the fat content in the diet. Others are used to partially replace fat. In both respects, the replacement is designed to replicate the feeling of taste and feeling of common fat in the mouth. Some studies have shown that people who incorporate these products into their diet have lower average calorie and fat intake, allowing weight loss. Fat itself an important nutrient that the body requires for energy, provides essential fatty acids, cell structure and hormonesAnd many other uses.