Since the Late 1980s, Fat-Free and Reduced-Fat Foods Have Become Widely Available

Since the late 1980s, fat-free and reduced-fat foods have become widely available.

In 1995, Rolls stated that hunger, satiety, food intake, body weight, and body composition is influenced by the macronutrient composition of the diet. Researches suggests that one of the main reason overeating and obesity has occurred because of excess consumption of fat where fat gives a high level of energy per given volume of food.However, it also contributes to the appearance, taste, mouth-feel, lubricity, texture, and flavour of most food products (Akoh, 1995; Artz and Hansen, 1996). Since the 1970s, nutrition scientists have researched the effects of diet on chronic diseases. Eating a diet lower in fat, saturated fat and cholesterol appears to help prevent or delay the development of some serious illness such as certain cancers and heart disease .

CCC in 1996 indicates that foods formulated with fat replacers were chosen by health conscious costumers for the reason that they can sustain a basic range of food patterns associated with low-fat diet foods. Typically, they are used to create lower-fat and lower-calorie versions of regular high-fat food to reduce fat intake and allow the consumer to eat the foods they love with less consequences.

Fat replacer is a combination of fats, proteins and even carbohydrates and is categorized into fat substitutes and fat mimetics. It was stated by Akoh that "Fat substitutes are macromolecules that physically and chemically resemble triglycerides (conventional fats and oils) and which can theoretically replace the fat in foods on a one-to-one, gram-for-gram basis" while "fat mimetics are substances that imitate organoleptic or physical properties of triglycerides but which cannot replace fat on a one-to-one, gram-for-gram basis". Fat-substitute ingredients fall into three categories: carbohydrate-based, protein-based, and fat-based.

Most fat substitutes are not new to the food supply. Ingredients that are new, or used in new ways, must meet the FDA's strict criteria to be either classified as GRAS or approved as food additives (under the 1958 Food Additives Amendment to the Food, Drug, and Cosmetic Act). Whether they are GRAS or food additives, those ingredients approved for use in foods are considered safe for people of all ages.

There are three ways for a manufacturer to obtain regulatory approval for the use of fat substitutes (Glueck et al., 1994). These include creating a new molecule, applying a new process to make old molecules serve a new purpose or expanding upon the use of old processes applied to new molecules. All of the fat-based macronutrient substitutes are likely to require extensive safety testing prior to approval.

Carbohydrate-based fat substitutes are very versatile and the most common. (IFIC,1997)(Finn,1998) implicated that they help thicken food, provide the mouth feel of fat, and act as bulking agents, moisturizers, and stabilizers. The American Dietetic Association Foundation (ADAF) also stated that common carbohydrate-based fat replacers include maltodextrins, starches, gums, polydextrose, carrageenan, cellulose, gelatin, gels, and starches . The caloric contribution of a carbohydrate-based fat replacer varies from 0 to 4 calories per gram depending on the particular substitute and its degree of fluid content. Carbohydrates such as cellulose and xanthan gum can only be digested by bacteria in the lower intestine and therefore contribute few, if any, calories. Because some carbohydrate substitutes are not completely digested and absorbed in the gastrointestinal tract, consumption of large amounts of carbohydrate-based fat substitutes may lead to gas, bloating, cramping and other gastrointestinal symptoms. Carbohydrate-based fat substitutes can be found in lower-fat and fat-free desserts, cheeses, baked goods, salad dressings, sauces, gravies, processed meats, sour cream, yogurt, and pudding was stated by the IFIC (International Food Information Council Foundation (1997). Guar gum is an example of a carbohydrate-based fat substitute. Gums are used extensively in salad dressings to provide the viscosity associated with high fat products (Quesada and Clark, 1993). Low pH stability by each gum is also required.

Most carbohydrate-based fat substitutes are Generally Recognized as Safe (GRAS) substances. Some of these ingredients are only partially digestible. However, when consumed at expected levels, most have no digestive effects.

Protein-based fat replacers are made with egg whites or skim milk. They provide a creamy texture and an appealing appearance when fat is removed. Through a process called microparticulation, proteins are heated and broken down into tiny particles that mimic the creaminess of fat. Protein-based fat substitutes also help stabilize emulsions (such as salad dressings, sauces, and spreads)(Finn,1998).