Opinion

Sat fat replacement research ramps up

Professor Buttriss: ‘The challenge has been to find substitutes that provide the same functionality in food production’

Reducing saturated fat intake has been high on the policy agenda for decades, but the challenge has been to find substitutes that provide the same functionality in food production.

Historically, ‘hardening’ of oils was used but the trans fats produced are now known to be even more detrimental to health, and have now largely been removed from the UK food supply as a result of adoption of other techniques.

The ‘interesterification’ of fats, which changes the order in which the three constituent fatty acids are attached to each glycerol backbone within the fat, is one such approach.

More like a ‘solid fat’

This is a way of modifying the functional properties of oils to make them behave more like a ‘solid fat’ in terms of melting point, texture and the shelf stability of foods that contain them.

A new project underway at King’s College London is looking at the digestion, metabolism and possible health effects of these fats. Unlike much of the previous work, the project is focusing on commercially relevant palmitic acid-rich interesterified fats.

A paper describing the project and the important questions it is addressing can be found in the June edition of Nutrition Bulletin.

  • Professor Judy Buttriss is director general of the British Nutrition Foundation

Please click here to sign-up for our free monthly Food Ingredients, Health & Nutrition (FIHN) newsletter.

Related News

The Food Expo Innovation Awards were dominated by food ingredients that exploited the clean labelling trend

Food innovation awards reflect clean-label trend

Professor Buttriss: ‘Is mainstream adoption supported by the evidence?’

Are gluten-free diets harmful for non-coeliacs?

Buttriss: ‘Bigger, high quality trials are needed and now underway’

Can turmeric really help cure cancer?

Professor Buttriss: ‘Purchases of fruit and vegetables have continued to decline’

Family Food survey reveals fruit and veg decline

Professor Buttriss: ‘Resistant starch is naturally present in some foods’

Evidence for benefits of resistant starch is growing

Professor Buttriss: ‘Sugar intakes are deemed too high’

Sugar reduction aims thwarted by sweetener confusion

Professor Buttriss: ‘The evidence base has grown’

Can gut bugs promote good health?

Related Products

See more related products

Comments (1)

Gabrie Lansbergen - 22 Jun 2017 | 05:01

effective hard fats

As independent consultant (fatsforfoods) I can supply possible required knowledge about "replacement" of trans fats, with 25 years experience all over the world. The more effective the hard fats like IE fats are the less you need. There is no straight replacement of transfats, although customer, who apply the new hard fats, some times ask for that. But you need a new formulation of the fatblend in order to get the requirements for the application and the final consumer.

22-Jun-2017 at 17:01 GMT

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.