Protein-Based Fat Replacers

The venerable protein-based fat replacer that has been used in foods, particularly ground meat products, for many years is isolated soy protein. The USDA allows isolated soy protein at certain percentages to be added to ground meat, poultry products, cooked sausages, and cured pork.

Besides, another protein-based fat replacer, Simplesse, has been allowed in foods. Simplesse is made from the whey of milk or from egg-white proteins that have been reduced to tiny particles through a process called microparticulation. The droplets roll around on the tongue, imparting a smooth, creamy consistency that closely resembles the creamy mouthfeel of fat. The FDA approved Simplesse as a generally recognized as safe (GRAS) substance for use in frozen desserts such as ice cream, cheese foods such as cream cheese and cheese spreads, and other products.

Unfortunately, salad dressings made with Simplesse are more acidic, and frying or baking with it is out of the question because the protein droplets of Simplesse break down when heated. As a result, Simplesse is limited to use in frozen and uncooked food products. In these foods, Simplesse contributes only one-seventh the number of calories (kcal) found in an equal amount of fat. Consumers who are allergic to milk or egg protein, however, are cautioned to avoid Simplesse.