Olestra versus natural lipids: A critical review

Spanier, A. M.; Shahidi, Fakhri; Parliment, T. H.; Mussinan, C.; Ho, C.-T.; Contis, E. Tratras; Fouad, Fetnat M.; Mamer, Orval; Sauriol, F.; Ruhenstroth-Bauer, G.

doi:10.1039/9781847550859-00017

Cited by 2 publications

(1 citation statement)

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“…Two of the most important ingredients that fall into this category are Olestra (Procter & Gamble) and Salatrim (Danisco). Olestra is a sucrose polyester consisting of numerous long-chain FAs esterified to a sucrose molecule (124)(125)(126). These ester bonds are not hydrolyzed by digestive enzymes because of steric hindrance, and so olestra is not absorbed by the human body and does not contribute calories.…”

Section: Fat-based Ingredientsmentioning

confidence: 99%

Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity

McClements

2015

Advances in Nutrition

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Fat plays multiple roles in determining the desirable physicochemical properties, sensory attributes, nutritional profile, and biologic response of food products. Overconsumption of fats is linked to chronic diseases, such as obesity, coronary heart disease, diabetes, and cancer. There is therefore a need to develop reduced-fat products with physicochemical properties and sensory profiles that match those of their full-fat counterparts. In addition, foods may be redesigned to increase the feelings of satiety and satiation, and thereby reduce overall food intake. The successful design of these types of functional foods requires a good understanding of the numerous roles that fat plays in determining food attributes and the development of effective strategies to replace these attributes. This article provides an overview of the current understanding of the influence of fat on the physicochemical and physiologic attributes of emulsion-based food products and highlights approaches to create high-quality foods with reduced-fat contents.

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Section: Fat-based Ingredientsmentioning

confidence: 99%

Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity

McClements

2015

Advances in Nutrition

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Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

Chung

Smith

Degner

et al. 2015

Critical Reviews in Food Science and Nutrition

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Fat plays multiple important roles in imparting desirable sensory attributes to emulsion-based food products, such as sauces, dressings, soups, beverages, and desserts. However, there is concern that over consumption of fats leads to increased incidences of chronic diseases, such as obesity, coronary heart disease, and diabetes. Consequently, there is a need to develop reduced fat products with desirable sensory profiles that match those of their full-fat counterparts. The successful design of high quality reduced-fat products requires an understanding of the many roles that fat plays in determining the sensory attributes of food emulsions, and of appropriate strategies to replace some or all of these attributes. This paper reviews our current understanding of the influence of fat on the physicochemical and physiological attributes of food emulsions, and highlights some of the main approaches that can be used to create high quality emulsion-based food products with reduced fat contents.

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Olestra versus natural lipids: A critical review

Cited by 2 publications

References 0 publications

Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity

Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity

Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

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