Fat Substitutes: Applications and Nutrition Implications

1
Fat Substitutes Applications and Nutrition
Implications

• Abigail Field
• FCS 5152
• Readings in Nutrition Research
• March 9, 2004

2
Fat Substitutes Applications and Nutrition
Implications

• Purpose
• Define fat substitutes
• Identify currently approved fat substitutes
• Describe the structure, properties, and
  applications of currently approved fat
  substitutes
• Evaluate the health benefits and safety concerns
  of currently approved fat substitutes

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Topics

• Fat consumption patterns in U.S.
• Nutritional implications of excess fat
• Fat substitutes
• Purpose
• Development, structure, and applications
• Benefits and safety concerns
• ADA recommendations
• Future research

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Dietary Fat

• Mean fat consumption in U.S.
• 34 of total kcal
• 83 g/day
• Excess fat consumption is associated with
• Obesity
• CHD
• HTN
• Insulin resistance
• Cancer

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Fat-modified Food Products

• Consumer demand
• 70-90 of Americans look for reduced fat food
  products1,2
• Industry response
• Healthy People 2000
• 1,000 reduced-fat or fat-free foods introduced
  each year since 19903

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Nutrition Implications

• Positive
• Reduced fat intake
• Potential to reduce energy intake
• Easy dietary change
• Negative
• Over-consumption
• Displacing nutrient-dense foods
• Safety concerns with fat substitutes

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Fat Substitutes Purpose

• To reduce fat and energy content of foods while
  maintaining their sensory appeal, flavor, and
  texture1
• To mimic the role of fat in foods2
• Emulsify
• Absorb moisture
• Provide stability and structure
• Enhance and carry flavor
• Promote satiety

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Types of Fat Substitutes

• Carbohydrate-based
• Protein-based
• Fat-based
• Modified fats
• Synthetic fats

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Carbohydrate-Based Fat Substitutes

• Older ingredients1
• Carrageenan
• Cellulose (Avicel)
• Polydextrose (Litesse)
• Recently developed ingredients2
• Oatrim
• Z-trim

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Oatrim Production and Structure

• Production1
• Developed by George Inglett in early 1990s
• Made from oat hulls and crop residues
• Structure2
• Powder-to-gel
• Varying concentrations of ß-glucans

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Oatrim Uses and Products

• Uses
• Baking or boiling
• Not for frying
• Products
• Baked goods
• Meat1
• Milk, cheese, yogurt, ice cream
• Hydrolyzed oat flour or Hydrolyzed oat bran2

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Oatrim Benefits

• Fat reduction
• 10 of the calories of fat1
• (0.9 kcal/gram)
• Cholesterol-lowering effect2
• Increased fiber intake
• Improved glucose tolerance2
• Antioxidant properties3

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Oatrim Consumer Acceptance

• Hallfrisch Behall, 1997
• Controlled crossover study
• To determine consumer acceptance of menus
  containing enough Oatrim to reduce cholesterol
• 7 men 17 women with high cholesterol
• Two 5-week experimental periods
• Low (1) or high (10) amounts of ß-glucans

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Oatrim Consumer Acceptance

• No differences in reported energy levels
• Minor gastrointestinal discomfort with high
  ß-glucan menu
• Low ß-glucan vs. control foods
• Similar palatability ratings
• High ß-glucan vs. low ß-glucan foods
• Slightly lower palatability scores
• Products still rated highly acceptable

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Oatrim Safety and Approval

• No safety concerns at this time
• Approved as GRAS substance

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Oatrim Conclusions

• Variety of applications
• No adverse effects
• Very low calorie content
• Harmless and helpful
• Excellent potential!
• Need research into long-term effects

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Z-Trim Production and Structure

• Production
• Developed by George Inglett
• Created from refined, dry milled corn bran1
• Structure2
• Powder-to-gel

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Z-Trim Uses and Products1

• Uses
• Replace up to 50 percent of fat in recipe
• Use to dilute pre-formulated products
• Products
• Virtually anything that contains fat
• Spreads
• Meat
• Cookies
• Candy

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Z-Trim Benefits

• Zero calorie, zero fat
• Increased insoluble fiber

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Z-Trim Consumer Acceptance

• Warner Inglett (1997)
• Partial- to full-replacement of fat in brownies
  with Z-Trim fibers
• 25, 50, 75, 100 fat replacement
• Fair results
• 50 fat replacement most acceptable

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Z-Trim Consumer Acceptance

• FiberGel Technologies
• Taste Test
• 2 focus groups
• Extremely favorable reaction to products
  containing Z-Trim
• Taste/Texture Test
• 5 recipes, various combinations Z-trim/Splenda
• Z-trim cookies rated as good as or better
  than traditional recipes

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Z-Trim Safety and Approval

• No safety concerns at this time
• Approved as GRAS substance

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Z-Trim Conclusions

• Highly acceptable to consumers
• Wide variety of applications
• No negative side effects
• Very low calorie
• Harmless and helpful
• Excellent potential
• Need research into long-term effects

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Protein-based Fat Substitutes

• Not as common as carbohydrate-based
• Microparticulated protein (MPP)
• Egg white
• Milk
• Whey

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Simplesse Production and Structure

• Production1
• Developed by Nutra-Sweet Co. in 1990
• Egg white, milk, or whey protein,
• Blended and heated by microparticulation
• Structure2
• Microscopic round particles, 1 micron in diameter
• Free-flowing powder
• In suspension, particles behave like a creamy
  fluid

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Simplesse Uses and Products

• Uses
• Cold, creamy products
• Baked goods
• Not for use in cooking or frying1
• Products
• Frozen dessert or ice cream2
• Simple Pleasures
• Cheese spreads
• Butter-type spreads
• Mayonnaise

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Simplesse Benefits

• Calorie and fat reduction
• 2 kcal/gm
• Ice cream 7 g fat, 135 calories
• Simple Pleasures
• No effects on blood lipids1

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Simplesse Consumer Acceptance

• Limited data available
• Prindiville, Marshall, Heymann (2000)
• Replaced milkfat in chocolate ice cream with
  Simplesse
• Sensory differences were noted but did not alter
  consumer acceptance
• Darker color
• Dense texture
• More intense chocolate flavor

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Simplesse Safety and Approval

• No safety concerns at this time
• 1st version (egg white and milk protein)
• Approved as GRAS substance in 1990
• 2nd version (whey protein)
• Approved as GRAS substance in 1991

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Simplesse Conclusions

• Moderately successful
• Reduced in fat
• Low calorie
• Not harmful, not helpful
• Limited number of applications

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Fat-based Fat Substitutes

• Modified fat
• Based on traditional TG structure
• Salatrim
• Caprenin
• Synthetic fat
• Manufactured in a configuration that does not
  occur in nature
• Olestra

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Salatrim Production and Structure

• Production
• Developed by Nabisco, Inc.
• Structure
• Short and long acyltriglyceride molecule
• Triglyceride molecule with
• Stearic acid (18-carbon LCFA)
• 2 short-chain fatty acids

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Salatrim Structure

• Based on two principles1
• SCFA have fewer calories/g than LCFA
• Stearic acid, as a free FA, is poorly absorbed
• Stearic acid must be on the 1- or 3- position of
  the glycerol molecule2
• Classified as a saturated fat

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Salatrim Uses and Products

• Potential uses1
• Sandwich spreads
• Baked goods
• Chocolate candies
• Products2
• Reduced-fat chocolate chips
• Brand name Benefat

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Salatrim Benefits

• Fat- and calorie- reduction
• 55 absorption coefficient
• 5 kcal/gram
• No adverse effects on blood lipids
• No GI distress at
• Low lipophilicity

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Salatrim vs. Conventional Fat
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Salatrim Consumer Acceptance

• Moderately well-received
• No complaints of adverse effects in moderate
  doses (
• Issues to consider
• Sweeter taste
• Cost
• Melting properties

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Salatrim Safety and Approval

• No safety concerns at this time
• Approved as GRAS in 1994

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Salatrim Conclusions

• Moderately successful
• Fat and calorie reduction
• Not harmful, not helpful
• Limited number of applications
• Few, if any, products still available
• Potential for other applications
• Need research into long-term effects

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Caprenin

• Structure1
• TG with caprylic, capric, behenic acid
• Behenic acid not absorbed
• 5 kcal/gram1
• Used only in soft candy1
• Approved as GRAS in 1991
• FDA withdrew GRAS petition in 20002

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Olestra Production

• 1971 First developed by Proctor Gamble
• 1975 Petitioned as cholesterol-lowering drug
• 1988 Petition withdrawn
• 1987 Petitioned as a fat replacer
• 1996 Olestra approved as a food additive

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Olestra Structure

• Sucrose polyester
• Sucrose backbone
• 6-, 7-, or 8 fatty acids attached
• 70 octa-esters1
• 20 of fatty acids 20 carbons long2

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Olestra Structure
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Olestra Uses and Products

• Uses
• Only fat substitute stable in frying conditions
• Approved only for savory snacks (chips)1
• Suitable for use in baked goods and other
  products
• Products
• WOW chips
• Fat-free Pringles
• Fat-free Cheetohs

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Olestra Benefits

• Fat-like taste
• Decreased fat
• Zero calories
• Will Olestra help consumers lose weight?
• Controlled studies positive
• Free-living population studies mixed

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Olestra Body Weight Serum Lipids

• Controlled study
• Olé study
• Lovejoy et al (2003)
• Bray et al (2002)
• Free-living population study
• Olestra Post-Marketing Surveillance Study (OPMSS)
• Patterson et al (2000)
• Satia-Abouta et al (2003)

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Olé Study

• Randomized controlled feeding
• 45 overweight, but healthy, men 21-60 y
• 9 months of controlled feeding
• 3 week run-in period (30 fat)
• Control diet (33 fat)
• Low-fat diet (25 fat)
• Fat-substituted diet (25 digestible fat)

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Olé Study Results

• Bray et al, 2002
• Effect of olestra consumption on body fat
• Body fat significantly lower among men on
  fat-substituted diet
• vs. control (P
• vs. fat-reduced diet (P

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Olé Study Weight Loss Patterns
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Olé Study Results

• Lovejoy et al (2003)
• Effect of olestra consumption on blood lipids
• Fat-substituted diet significantly reduced
• Cholesterol
• LDL cholesterol
• TG
• No significant reduction in HDL cholesterol

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Olestra Post-Marketing Surveillance Study (OPMSS)

• Patterson et al (2000)
• 335 participants in 1st test market for
  olestra-containing products
• Satia-Abouta et al (2003)
• 1178 adults in 3 large cities after release of
  olestra-containing products

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OPMSS Results

• Patterson et al (2000)
• Short-term effects of olestra consumption
• Statistically significant with olestra intake
• Decrease in of energy from fat (P
• Decrease in of energy from saturated fat (P .02)
• Decreased in total serum cholesterol (P
• Insignificant evidence of
• Association between olestra consumption and
  weight loss

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OPMSS Results

• Satia-Abouta et al (2003)
• Long-term effects of olestra consumption
• No significant changes in serum lipids or body
  weight associated with olestra use
• Olestra consumption associated with increased
  energy intake

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Olestra Safety

• Primary safety concerns1
• Lack of essential fatty acids
• Decreased absorption of nutrients drugs
• Gastrointestinal distress
• Approved as a food additive in 1996
• Extensive testing on all safety issues2

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Olestra GI safety

• Controlled studies
• Thomson et al (1998) Review article
• Moderate olestra consumption not associated with
  GI distress
• Cheskin et al (1998)
• No difference in GI symptoms between regular
  and Olestra potato chips

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Olestra GI Safety

• Free-living population studies
• Post-marketing surveillance
• Allgood et al (2001)
• 10 of telephone calls reported GI complaints
• Diarrhea
• Gas
• Abdominal pain
• GI complaints tapered off as product sales
  increased

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Olestra Nutrient Absorption

• Olestra is a lipophilic molecule
• Absorbs fat-soluble vitamins carotenoids
• FDA requires addition of A, D, E K to all foods
  containing olestra
• Mandated levels of fortification greater than
  needed
• No negative effect on vitamin status

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Olestra Safety

• 1996 Warning label required
• This product contains olestra. Olestra may
  cause abdominal cramping and loose stools.
  Olestra inhibits the absorption of some vitamins
  and nutrients. Vitamins A, D, E, K have been
  added.
• August 1, 2003 Warning label removed

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Olestra Conclusions

• No fat
• No calories
• Food products still have calories!
• Safe in moderate doses
• GI distress is highly individualized
• Currently a limited number of uses
• Potential for additional uses

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ADA Position on Fat Substitutes

• Safe
• May help reduce fat intake
• Possibly reduce energy intake, only if total
  energy intake is restricted
• Use as replacement to certain foods, not in
  addition
• Limit intake in children
• Large amounts may cause GI distress

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The Future of Fat Substitutes

• More research
• Long-term benefits of Oatrim Z-trim
• More consumer acceptance studies on Z-trim
• Eastern Illinois University
• More applications for Oatrim
• More applications for Salatrim, Olestra

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Fat Substitutes Applications and Nutrition
Implications

• Questions?
• Comments?
• Research you have seen?
• Products you have tried?

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References

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