How can I substitute fat in cooking?
Fruit purees are most commonly used as fat substitutes in baking. Applesauce, for example, works well in most cake recipes, muffins, gingerbread, and can replace at least half the fat in cookies. Mashed bananas or pureed peaches can be used in chocolate cakes, spice cakes or muffins.
What are the different fat substitutes?
Common fat-based fat substitutes are Caprenin (a cocoa butter substitute); mono- and diglycerides; Olestra (with fat and sucrose); Salatrim (used in reduced-fat baking chips); and short- and long-chain fatty acids, which are partially absorbed by the body.
Which products could be used as a substitute for high fat ingredients when preparing and cooking soups?
Xanthan gum, carrageenans and pectins are used as fat replacers, stabilisers or bulking agents in salad dressings, desserts, ice cream, ground beef, baked goods, dairy products, and soups and sauces.
How do you lose fat when baking?
Reducing fat when baking:
Replace up to ½ the fat in muffins, quick breads, cookies and cakes with mashed fruit or vegetables, like unsweetened applesauce, pureed pumpkin, squash, sweet potato, pureed prunes or mashed bananas.
How can I bake without fat?
Healthier Ways to Bake Without Butter or Oil
- Unsweetened Applesauce. Swap For: Oil or butter. …
- Avocado Puree. Swap For: Butter. …
- Mashed Bananas. Swap For: Oil or Butter. …
- Prune Puree. Swap For: Butter. …
- Ricotta Cheese. Swap For: Cream cheese. …
- Ground Flax Seed. Swap For: Oil or Butter. …
- Marshmallow Fluff.
What precautions should be taken when eating foods containing fat substitutes?
Precautions. People who have disorders that interfere with the absorption of nutrients from the intestine, such as celiac disease, Crohn’ disease, or inflammatory bowel disease, should consider avoiding foods containing Olestra. Fat replacers are often found in high-calorie foods.
What butter has the least fat?
Land O Lakes® Light Butter contains half the fat and cholesterol of regular butter, and 47% fewer calories, but still brings the full butter flavor.
What are the two types of fat substitutes now available for consumers?
Based on nutrient source, fat substitutes are divided into three categories:
- Carbohydrate-based substitutes like cellulose, gums, modified food starches, maltodextrin, oats or wheat fiber, dried plum paste.
- Protein-based substitutes like egg, milk, soy, gelatin.
- Fat-based substitutes like caprenin, olestra, benefat.
Are low-fat alternatives healthy?
The bottom line. Low fat foods may seem healthy, but they’re often loaded with added sugar and other unhealthy ingredients. These can lead to excessive hunger, weight gain, and disease. For optimal health, it’s best to consume minimally processed whole foods.
What is a fat substitute for bread?
Margarine, shortening, lard or coconut oil can all take the place of butter. Consider flavor when you swap out one of these fats for butter. Margarine may not alter the flavor substantially, but lard or coconut oil will.
What happens when you reduce butter in baking?
Using Less Butter with Partial Substitutes
To avoid affecting the texture and lightness of your cake, it’s typically recommended that you only replace half the butter. Similarly, replacing all of the butter with applesauce will affect the density of your bread, making it heavier and moister.