Author Question: What other fat substitutes are available to the consumer? ... (Read 128 times)

cabate · **on:** Aug 19, 2018

What other fat substitutes are available to the consumer?

Question 2

What were the differences in appearance, flavor, and texture among the brownies made with fat, those made with applesauce, and those made with baby food? What are the reasons for the differences?

Ddddd · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

Fat substitutes can be carbohydrate based, protein based, or fat based. Examples of carbohydrate-based fat substitutes include Lighter Bake, prune paste, Sta-lite, and Sta-slim. Classes of carbohydrates used as fat substitutes include cellulose, dextrins, grain or fruit fiber, vegetable gums, maltodextrins, polydextrose, and modified food starch. Examples of protein-based fat substitutes include Simplese and Dairy-Lo. Classes of protein-based fat substitutes include microparticulated proteins and modified whey protein concentrates. Fat-based fat substitutes include Dur-Lo, Olean, Benefat, and Veri-Lo. Classes of fat-based substitutes include emulsifiers, salatrim, lipid analogs, and fat extenders.

Answer to Question 2

Expected flavor difference includes sweeter flavor from applesauce and baby food. Expected textural difference includes increased moistness and some gumminess. Expected appearance difference includes darker color and altered crumb.