Call Prefix : PR-AM

Call Cutter : BIC461

Location : SEARCA Library

Format : Printed

Publisher : Institute of Food Technologists,

Publication Date : March 1998

Publication Place : Chicago, Illinois :

Summary : Conclusion: At present, there is no single ideal fat replacer that can recreate all the functional and sensory attributes of fat. As a result, a systems approach using several ingredients individually or in combination is frequently used to achieve the characteristics of fat. Further development in fat replacement is needed, particularly with respect to the effect of water on food formulations containing fat replacers. Much emphasis is being placed on heat-stable fat substitutes to maintain the taste and texture of fried foods. A desirable future outcome will include successful development of fat replacers that do not interfere with nutrient or drug utilization and that are safe, inexpensive, noncaloric, and suitable for frying as well as cooking. Genetic engineering will likely play a role in future fat replacement. The final message to health conscious consumers maybe that there 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.