Artificial Fats | Research & Encyclopedia Articles

Artificial Fats

Artificial fats are food additives that are created to simulate the flavor of fats without providing the same level of calories. They also have the added benefit of reducing excessive fat consumption which has been linked to both coronary heart diseases and obesity. These fats have been produced from three different types of compounds including proteins, carbohydrates, and non-digestible fats. During the 1990s the popularity of artificial fat products increased significantly and they were consumed regularly by 172 million Americans.

While many consumers want to reduce the amount of fat in their diets, it has been difficult because fat containing products have a unique taste, texture, mouth-feel, and viscosity. Low fat foods have had to sacrifice many of these characteristics to reduce fat. Artificial fats have been developed to solve the problems associated with low fat foods. In the United States three primary artificial fats have been introduced including Olestra, Simplesse, and Stellar.

One of the first artificial fats that was discovered is olestra. Olestra was discovered in the late 1960s by researchers at the Proctor & Gamble company. In 1987, the first petition to the Food and Drug Administration (FDA) related to olestra was submitted. It was approved for use in food products during 1996.

Olestra is a material derived from sucrose and fatty acids. It can be described as a sucrose polyester with six to eight fatty acids bound to a sucrose molecule. The fatty acids are derived from either soybean or corn oil. The molecular composition of olestra is so large compared to a fat molecule, it can not be hydrolyzed by digestive enzymes in the body. This causes olestra to pass through the digestive system unchanged. Consequently, it does not contribute calories or fat to the diet. Since olestra is derived from fat molecules, it has similar chemical and physical properties. It reportedly has the same look, feel and flavor of fat. Olestra has been used as an ingredient in salty snack products. It may also be used as cooking oil for products such as french fries and onion rings. Additionally, it may be used for baking.

Even though olestra is not absorbed by the body, there have been some concerns related to its general use. Certain studies have suggested that olestra can cause abdominal cramping and loose stools. It has also been found that olestra may inhibit the absorption of some vitamins and nutrients. These studies resulted in two significant actions by the FDA related to products containing olestra. First, the products are required to have a warning label telling consumer of the possible problems with olestra. Second, foods that use olestra as an additive must also have extra vitamins A, D, E, and K added. Repeat studies of earlier findings have shown that there are no significant problems with the use of olestra. In 1999, after reviewing all the available data, the FDA declared that olestra does not significantly impact public health.

Another fat replacement is called simplesse. It is a material produced by the NutraSweet company which is derived from a protein. The first petition for use of simplesse was submitted to the FDA in 1988, and in 1990, they approved its use in frozen desserts. Simplesse is made by blending cooked egg whites with milk or whey protein. The result of this process is a system containing round protein particles that are extremely small. In fact, these microparticulated proteins are too small to be perceived individually by the mouth, but in bulk they create a creamy taste and texture similar to fat.

Unlike olestra, simplesse is absorbed and digested by the body. However, since it is protein it only contributes 1 to 2 calories per gram. This is significantly less than the 9 calories per gram obtained from fat. It can be used in a variety of food products, such as ice cream, yogurt, dips, and oil-based foods like salad dressing. It can not be used for cooked foods because the protein tends to lose its creamy quality when heated.

A third fat replacement was introduced in 1991. This material, known as stellar, is a carbohydrate-based artificial fat produced by the A. E. Staley Manufacturing Company. Since it meets FDA regulations regarding modified starches, it did have to go through the same approval process as olestra. Stellar is a fine white powder composed of an acid-hydrolyzed, corn derived starch. The powder is blended with water using high speeds and pressures to produce an opaque, smooth cream. This material is white and has properties similar to shortening. It has a particle gel structure that simulates the mouth-feel and texture of fat.

Since stellar is a carbohydrate it provides only 1 calorie per gram when used in a recipe. It can be used in a wide variety of foods, including baked goods, frostings, margarine, frozen deserts, meat products, soups, and cheese products. It does not have the same flavor as fat so a certain amount of fat or artificial flavoring is required. Stellar is stable over a large temperature range, however, it cannot be used for frying food because it can break down at extremely high temperatures.