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Protein- and microparticulated protein–based fat substitutes are used to provide a smoother texture and other properties usually provided by fat in foods. The currently available fat-based substitutes are chemically modified to affect absorption or to achieve the physical properties of fat with a reduced amount of fat. Olestra is a fat-based substitute comprised of sucrose esterified with 6 to 8 long-chain fatty acids. As such, olestra cannot be absorbed because it is not hydrolyzed by pancreatic lipase. Other life fat-based substitutes life contain short- and long-chain fatty acids as mono-, di- or tri-glycerides to achieve the properties of traditional fats life with reduced quantities. The labels on fat-modified products must adhere to the Nutrition Labeling and Education Act criteria for the use of fat- and calorie-related terms.16 The Food and Drug Administration requires that the labels on foods containing fat substitutes, eg, salatrim, list the analytical fat amount on the nutrition fats label with a footnote indicating the amount that is bioavailable.
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