Weight Control and Slimming Ingredients in Food Technology (Cho/Weight Control and Slimming Ingredients in Food Technology) || Sucrose Fatty Acid Ester (Olestra)

✍ Scribed by Cho, Susan S.

• Publisher: Wiley-Blackwell
• Year: 2009
• Tongue: English
• Weight: 404 KB
• Edition: 1
• Category: Article
• ISBN: 0813813239
• DOI: 10.1002/9780813819679.ch3

✦ Synopsis

Despite 20 years of mounting evidence concerning the implications of eating too much fat, people still consume more than the recommended amount. While nutrition experts agree that the optimal method for reducing fat in the diet is to replace high-fat foods with low-fat choices, the reality is that most people find it difficult to eliminate foods containing fat from their everyday meals and snacks. For more than 30 years, scientists and researchers at The Procter & Gamble Company have been working with a fat substitute known as olestra (brand name Olean). Although olestra looks, cooks, and tastes like conventional fat, it is not broken down by the body. In 1996, FDA approved olestra as a replacement for up to 100% of the conventional fat in savory snacks. Because the olestra molecule can be manipulated for application in a wide variety of food formulations, it is an ideal choice for eliminating all fat, and thus all calories from fat, in some foods or for blending with dietary fat for reducing calorie content. In addition to its potential impact on weight control, olestra has been shown to have a positive impact on cardiovascular and metabolic risk factors and may also provide a therapeutic approach for reducing levels of fat-soluble environmental contaminants in the body such as dioxin.

Reduce total fat intake to 30% or less of calories. Reduce saturated fatty acid intake to less than 10% of calories and the intake of cholesterol to less than 300 mg daily. The intake of fat and cholesterol can be reduced by substituting fish, poultry without skin, lean meats, and low-or nonfat dairy products for fatty meats and whole-milk dairy products; by choosing 43 Weight Control and Slimming Ingredients in Food Technology Susan S. Cho