Protein-based fat replacers

The protein-based fat replacers include microparticulated protein derived from milk, egg, whey or vegetable proteins. The limitation of protein-based fat replacers is that they cannot be used in high-temperature frying because the protein will denature and lose its creaminess. However, some forms may be used in traditional baking and cooking applications. Common uses are in dairy products such as ice cream, butter and sour cream as well as in oil-based products such as salad dressings and margarines.

Simplesse® (NutraSweet, Deerfield, IL) was the first fat replacer developed with protein. Simplesse received GRAS approval by the FDA in 1990 for use in frozen desserts (Singer and Moser 1993). It is an all-natural versatile product made from milk and/or egg white protein, sugar, pectin, and citric acid (Gershoff 1995). Simplesse is produced by a patented process known as `micro­particulation’. Microparticulated protein is created by homogenizing and pasteurizing simultaneously at high temperatures to develop microscopic particles of uniform size of approximately 1 pm in diameter (Singer et al. 1988, Singer and Moser 1993). The resultant small spherical particles float over the tongue, giving creamy and smooth texture similar to fat (Gershoff 1995; Warshaw and Franz 1996). Protein particles smaller or larger than 0.5±3 pm in diameter do not provide the fat-like mouthfeel. The nutritive quality of the protein is unchanged during the microparticulation process and the caloric value is 4 kcal/g on a dry basis. However, microparticulate proteins that make up Simplesse are hydrated during manufacturing process and the final caloric value is actually 1±2 kcal/g (Anon 1990; Singer and Moser 1993). Therefore, the use of Simplesse provides a caloric reduction in many food products.

Simplesse is widely used to enhance the quality of low-fat foods. It provides fat-like creaminess in high-moisture foods such as dairy products, baked goods, sour cream, salad dressings, mayonnaise, margarine, sauces, and soups, but is not suitable for use in frying. Simplesse retains the biological property of the protein used, so the individuals who are allergic to egg or milk proteins can experience allergic reactions to it (Singer and Moser 1993; Gershoff 1995). There is more than one form of Simplesse available. Original Simplesse was sold as wet ingredient with solids content about 20±40 per cent. Simplesse D 100, a dry form, is derived from whey protein concentrate without egg protein and is readily hydratable to produce a thixotrophic fluid that can be used in a wide variety of dairy and bakery products.