What do food manufacturers replace fat with?

December 21, 2025 •

4 min read

According to a review published by the National Institutes of Health, fat replacers have been employed by manufacturers for decades to reduce fat content while maintaining sensory appeal. To achieve this complex balance, what do food manufacturers replace fat with and how do these ingredients mimic the properties of real fat?

Quick Summary

Food manufacturers replace fats with a variety of carbohydrate, protein, and lipid-based compounds to reduce calories while mimicking the texture and mouthfeel of fat in various products.

Key Points

Purpose: Fat replacers are used by manufacturers to reduce calorie and fat content while preserving the desirable texture and mouthfeel of foods.
Three Main Categories: Replacers are broadly classified as carbohydrate-based (like starches and gums), protein-based (like whey and egg white), and lipid-based (like Olestra and oleogels).
Carbohydrate Function: Ingredients such as maltodextrin and inulin bind water to add bulk and create a gel-like viscosity that mimics the richness of fat.
Protein Function: Microparticulated proteins provide a smooth, creamy texture and are commonly used in dairy products like yogurt and ice cream.
Lipid Alternatives: Newer lipid-based replacers like oleogels can replace saturated fats with healthier oils while maintaining functional properties in baked goods.
Application-Specific: The best fat replacer depends on the food product; what works for a dairy product may not be suitable for a fried snack due to heat stability and desired texture.
Read Labels: Consumers can identify fat-reduced foods by checking ingredient lists for common replacers like maltodextrin, inulin, or gums.

The Core Challenge of Reducing Fat

Removing fat from a food product is a complex undertaking for manufacturers. Fat provides crucial functional properties that influence a product's flavor, texture, and mouthfeel. Without a replacement, removing fat results in undesirable sensory changes like dryness, grittiness, or a loss of richness that consumers reject. To overcome this, food scientists have developed a range of ingredients known as fat replacers, which are categorized based on their source: carbohydrate-based, protein-based, or fat-based.

Main Categories of Fat Replacers

Carbohydrate-Based Replacers

These are the most common type of fat replacers and are derived from plant-based sources like starches, gums, and fibers. They function by binding water to form gels or viscous solutions that mimic the creaminess and bulk of fat. Examples include:

Maltodextrin: A polysaccharide derived from starch, often from corn, potatoes, or rice. It creates a fat-like texture when mixed with water and is used in salad dressings, spreads, and sauces.
Inulin: A dietary fiber from chicory root that forms a creamy gel when mixed with water. It is popular in baked goods, dairy products, and fillings.
Gums and Cellulose: Hydrocolloids like cellulose, guar gum, and xanthan gum are used as thickeners and stabilizers. They help retain moisture and provide a smooth mouthfeel in products like low-fat ice cream and dressings.

Protein-Based Replacers

These replacers are made from microparticulated proteins, often derived from whey (milk) or egg whites. The protein is processed into tiny spherical particles that feel creamy and smooth on the tongue, similar to fat globules.

Simplesse: A popular commercial example of microparticulated whey protein concentrate. It is used in applications that don't require high heat, such as yogurt, cheese, and ice cream.
Whey Protein Concentrates: Modified whey proteins can also be used alone or in combination with other ingredients to provide a creamy texture in dairy products.

Lipid-Based Replacers

These are chemically modified fats or new lipid structures designed to be partially or completely indigestible, thereby providing fewer calories. They can be more expensive and sometimes have undesirable side effects.

Olestra: A sucrose polyester that passes through the body undigested. It is stable at high temperatures, making it suitable for fried snacks like potato chips. However, high consumption was linked to gastrointestinal issues.
Oleogels: A modern technology that solidifies healthier vegetable oils using wax esters or other natural compounds, creating a solid-like fat replacement for shortening or margarine.

Whole Food Replacers

Some manufacturers use whole food ingredients that have naturally fat-like properties when processed. These are often used to capitalize on consumer preference for 'clean label' products.

Fruit and Vegetable Purees: Ingredients like avocado, banana, or legume purees can be used to add moisture and a creamy texture to baked goods and dips.
Legume Purees: Purees from beans or peas are used in baked goods and have been found to produce positive sensory effects at certain replacement levels.

Comparison of Common Fat Replacers


Fat Replacer	Source	Energy Density (vs. Fat)	Typical Application	Key Feature
Maltodextrin	Corn/Potato Starch	Reduced (1-4 cal/g)	Dressings, Sauces, Spreads	High water-holding capacity
Inulin	Chicory Root	Reduced (1-4 cal/g)	Baked Goods, Yogurts	Prebiotic fiber, creamy gel
Simplesse	Whey/Egg White Protein	Reduced (1.33 cal/g)	Dairy, Cheeses, Ice Cream	Microparticulated for smooth texture
Olestra	Sugars/Fatty Acids	Non-caloric	Savory Snacks (Fried)	Indigestible, heat-stable
Oleogels	Vegetable Oils/Waxes	Similar (often lower sat fat)	Baked Goods, Margarines	Replaces solid fats, improves nutritional profile

The Role of Fat Replacers in Different Foods

The choice of fat replacer is highly dependent on the food application, as each type offers different functionalities.

Dairy Products: For items like yogurt and ice cream, protein-based replacers such as microparticulated whey protein are ideal for mimicking the creamy texture of milk fat.
Baked Goods: The needs of baked goods are diverse. Carbohydrate-based replacers like inulin or maltodextrin are common for providing moisture and bulk. However, newer approaches utilize oleogels to replace solid fats like shortening while delivering a better fatty acid profile.
Meat Products: In processed meats, fat replacers like gums and fibers are used to bind water and improve texture, addressing the loss of juiciness when fat is reduced.
Snacks and Dressings: Olestra was historically used in fried snacks for crispiness, while carbohydrate-based thickeners provide viscosity and mouthfeel in salad dressings.

Conclusion: Navigating Low-Fat Options

Fat replacers are a sophisticated and necessary tool for food manufacturers creating reduced-fat and low-calorie products. They represent a trade-off, balancing health goals with the consumer expectation of taste and texture. Consumers can find these ingredients on product labels under various names, indicating that the food has been reformulated to provide a similar eating experience with a different nutritional profile. As consumer demand for healthier options evolves, so too will the range and application of fat replacers. For an in-depth look at research in this area, you can review publications from institutions like the National Institutes of Health.

Frequently Asked Questions

The primary goal of using fat replacers is to reduce the calorie and fat content of food products while preserving the sensory and functional characteristics typically provided by fat, such as texture and mouthfeel.

Yes, many fat replacers have been approved for use in foods and are generally recognized as safe. However, some early lipid-based substitutes like Olestra had documented side effects, so monitoring consumption is important.

Carbohydrate-based replacers like starches and gums work by absorbing water to form a gel or viscous solution. This moisture and viscosity create a sensation similar to the creaminess and bulkiness of fat in the mouth.

Most protein and carbohydrate-based fat replacers are not suitable for high-heat cooking like frying, as heat can cause them to break down or lose their creamy texture. However, some lipid-based substitutes like Olestra and oleogels are heat-stable.

An oleogel is a semisolid system where liquid vegetable oil is solidified using a natural structuring agent like a wax. It is used as a healthier replacement for solid saturated fats like shortening in baked goods and margarines.

No, 'fat-free' means less than 0.5 grams of fat per serving. Manufacturers often use fat replacers, particularly carbohydrate-based ones, to compensate for the removed fat and maintain a palatable texture and mouthfeel.

Some fat replacers, such as inulin and oat beta-glucan, are also dietary fibers and can increase the fiber content of a food product. These can offer additional health benefits, including supporting gut health.