Sensory properties of fats and fat replacements.

Abstract

The typical American diet derives 37% of total daily energy intake from fat.' Fat consumption in the U.S. has been estimated at 98 g/day for men and 65 g/day for women.' Diets low in carbohydrate and fiber but rich in fat have been associated with high prevalence of obesity and elevated risks of coronary artery disease and some forms of cancer.233 Current nutritional guidelines recommend reducing fat consumption to 30% or less of total daily energy intake.2*3 However, reducing fat consumption is no easy task. People generally like the taste of fatcontaining foods and are reluctant to give them up. Poor adherence to very-low-fat diets is a documented problem in the dietary management of plasma lipid disorders: while cravings for sweet desserts are a major obstacle to weight reduction. Even highly motivated patients prove resistant to diets composed entirely of vegetables, fruit, cereal grains, and low-fat meats. Why are fat-containing foods so difficult to give up? The nutritional role of fats is to provide a concentrated source of energy and to supply essential fatty acids and fat-soluble vitamins to the diet.5 However, it is the sensory properties of fats that make a diet flavorful, varied, and rich. Fats are responsible for the texture, mouthfeel, and flavor of many foods, and they play a major role in determining the palatability of the diet.6 Sensory Properties of tats Fats in foods provide a wide variety of oral sensations. Dairy fat in ice cream contributes to product smoothness by preventing the formation of large ice crystals. Water-binding properties of fats in bakery goods are responsible for the sensation of freshness and moisture. The marbling of meat contributes to its tenderness. Frying in fat brings foods to temper