Fat Mimetics

Fat mimetics are carbohydrate and protein molecules that are modified in ways that make them kind-of behave and taste like fat. They are often added to reduced-fat desserts, breads and ice creams.  The fat-like properties of most protein-based fat mimetics are destroyed by cooking whereas the carbohydrate based fat mimetics are usually unaffected by heat. Most consumers are exposed to fat mimetics in prepared foods found in supermarkets and fast food restaurants. Pure or bulk fat mimetics are usually sold directly to food manufacturers.

There are a large number of fat mimetics used in foods. These include:

Carbohydrate-Based Fat Mimetics:

Cellulose (Avicel® cellulose gel, MethocelTM, Solka-Floc®)
Dextrins (Amylum, N-Oil®)
Fiber (OptaTM, Oat Fiber, Snowite, UltracelTM, Z-Trim) 
Gums (KELCOGEL®, KELTROL®, SlendidTM)
Inulin (Raftiline®, Fruitafit®, Fibruline®)
Maltodextrins (CrystaLean®, Lorelite, Lycadex®, MALTRIN®, Paselli®D-LITE, Paselli®EXCEL, Paselli®SA2, STAR-DRI®)
Nu-Trim
Oatrim [Hydrolyzed oat flour] (Beta-TrimTM, TrimChoice) 
Polydextrose (Litesse®, Sta-LiteTM
Polyols (many brands available) 
Starch and Modified Food Starch (Amalean®I & II, FairnexTMVA15, & VA20, Instant StellarTM, N-Lite, OptaGrade®#, PerfectamylTMAC, AX-1, & AX-2, PURE-GEL®, STA-SLIMTM)
Z-Trim 

Protein-Base Fat Mimetics:

Microparticulated Protein (Simplesse®)
Modified Whey Protein Concentrate (Dairy-Lo®)
Other (K-Blazer® , ULTRA-BAKETM, ULTRA-FREEZETM, Lita®
Comments