Tag: Sucrose polyester

Developed by Procter & Gamble in the 1960s, the synthetic fat substitute olestra was created to mimic the taste and texture of fat without adding calories. This unique compound is defined by a specific chemical linkage, and understanding what bond is found in olestra is key to explaining its function and properties.

Developed in 1968, olestra is a synthetic fat substitute made from sugar and vegetable oil. The reason why olestra is indigestible is due to its large, unique molecular structure, which prevents digestive enzymes from breaking it down effectively.

Approved by the FDA in 1996 for use in savory snacks, the synthetic fat substitute olestra was once seen as a revolutionary product for diet-conscious consumers. So, what is another name for olestra, and what happened to this once-promising food additive?

First approved by the FDA in 1996 for use in savory snacks, the fat substitute known as Olean (generic name Olestra) was created by chemically modifying two common ingredients. This revolutionary process resulted in a molecule that mimicked the taste and texture of fat but passed through the body undigested.