Low-calorie fat substitute developed

Abstract

An all-protein substitute for fat in certain foods has been developed by NutraSweet Co., a subsidiary of Monsanto. Use of the additive will reduce the calorie count and unsaturated fat and cholesterol contents of such foods as ice cream, yogurt, butter, cheese spreads, dips, sour cream, salad dressings, and mayonnaise. The product is unsuitable for frying or baking, however. Tradenamed Simplesse, it is scheduled for introduction in 12 to 18 months. The fat substitute is made from milk and egg white proteins by a proprietary combination of heating and shearing called microparticulation. The technique results in spherical particles 0.1 to 2 μm in diameter. In this shape and size range, the particles roll smoothly over one another to produce a rich taste and texture associated with fats. Norman S. Singer, director of new product development at NutraSweet invented the product in Canada while at John Labatt Inc., which has the Canadian patent rights. Singer estimates ...