Frying Oil Substitutes

To obtain either formulation compatibilities or reduced calories per serving, the food industry has frequently funded research on synthetic oils to be used either as replacers, extenders, or sensory enhancers. The group of discovered oil mimetics copy some sensory properties but cannot replace the functionality of frying oils in resistance to heat and oxidation. Oil replacers are created to substitute for natural triglyceride oils functionally but are not bioavaila-ble and so do not contribute to nutrition. The lack of bioavailability is often touted as yielding low-calorie oil, but a consequence of replacers to date has been to remove fat-soluble materials, such as some vitamins, from the gut as the replacer passes through unchanged. Fortification of the replacers with fat-soluble vitamins is now suggested. The similarity between synthetics and the nonabsorbable polymer formed in abused oil is striking.

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