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Fake fats are concocted by food technologists who alter the properties of everyday
ingredients to make them feel and taste like fat in foods. Fake fats can be made from
carbohydrates, proteins or fats.
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Carbohydrate-based fats: These kinds of fats are formulated from starches and fibers.
An example is polydextrose, a partially absorbable starch that supplies about one calorie per
gram (versus nine calories per gram from fat). Polydextrose is used in frozen desserts,
puddings, and cake frostings. A similar product is maltodextrin, a starch made from corn
used to replace fat in margarines and salad dressings.
Cellulose and gum are two types of fibers used to manufacture fat replacers. When ground
into tiny particles, cellulose has a consistency that feels like fat when eaten.
Cellulose replaces some or all of the fat in certain dairy-type products, sauces, frozen
desserts, and salad dressings. Gums such as xanthan gum, guar gum, pectin, and
carrageenan are used to thicken foods and give them a creamy texture. Added to salad
dressings, desserts and processed meats, gums cut the fat content considerably.
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Protein-based fat replacers: These are formulated from milk or eggs, heated or blended
into mist-like particles that feel creamy on the tongue. These fat replacers are found
in ice cream, yogurt, sour cream, dips, cheese spreads, salad dressings, mayonnaise,
margarine, and butter spreads.
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Fat-based fat: An example of this type of product is Olestra from Procter &
Gamble. Technically, Olestra is a sucrose polyester, meaning a combination of sugar and
fatty acids. Your body can’t digest Olestra, so it’s virtually calorie free. But because
of its makeup, some people eating it may get a laxative effect, ranging from mild to
severe, depending on how much is consumed. Reports that Olestra may block the absorption
of fat-soluble vitamins and beta-carotene forced the FDA to require that all
Olestra-containing products be fortified with vitamins A, D, E and K.
Some Words of Caution
We don’t yet know what effect artificial fats have on health. There’s a concern among
nutritionists and other health advocates that consumers may get so carried away with
eating fat-free foods, that they’ll eat fewer nutrient-dense foods such as fruits,
vegetables and grains.
If you enjoy the new fat-free products, do so in moderation. Current research supports
the notion that fat substitutes may help slash total fat in the diet. But the safety of
some of the products is still in question—a fact you should consider before using them.
In addition, continue to read nutrition labels and determine the fat content for yourself.
Don’t rely on the advertising hype on the front of the label. Terms like “lite” or “light”
may have nothing to do with the fat content or calorie content of the food. The words
“light” or “lite” may mean that the food is lighter in color or in flavor or that it is
lower in salt, but the label must provide this information.
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