THE MERITS OF FAT REPLACERS IN LOW-CALORIE FOOD
Teresa GrzelakDepartment of the Biology of Civilization-Linked Diseases, Poznań University of Medical Science, Święcickiego 6, 60-781 Poznań, Poland
Joanna GrupińskaPoznań University of Medical Science, Poland
Marta PelczyńskaDepartment of the Biology of Civilization-Linked Diseases, Poznań University of Medical Science, Święcickiego 6, 60-781 Poznań, Poland
Marcelina SperlingDepartment of the Biology of Civilization-Linked Diseases, Poznań University of Medical Science, Święcickiego 6, 60-781 Poznań, Poland
Krystyna CzyżewskaDepartment of the Biology of Civilization-Linked Diseases, Poznań University of Medical Science, Święcickiego 6, 60-781 Poznań, Poland
Carbohydrate and protein replacers of fat are frequently used by food manufacturers in response to the increased risk of diseases, which are connected with oversupply of energy and lipids in the diet. Low-calorie replacers such as inulin can limit hunger and normalize blood cholesterol levels. Increases in the nutritional value of food products can be achieved by partially replacing fat by soy protein isolates. Amino acids and deficient minerals like calcium and iron can be provided by food containing protein-based fat substitutes. Some fat substitutes, like maltodextrin, can slightly reduce the bioavailability of the fat-soluble vitamins. As a result, food products containing maltodextrin should be fortified with the affected substances to reduce the risk of malnutrition. The long-term effects of carbohydrate and protein replacers on the human body have not been sufficiently explained, and so fat replacers should be limited in the daily diet.
Keywords:fat substitutes, inulin, maltodextrin, protein isolates
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