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Olestra is a fat substitute that has the properties
of a fat in flavor and texture, but is indigestible - hence a
fake fat. It does not add any calories as a normal fat would.
Olestra is part fatty acids from cottonseed or soybean oils
and part sucrose rather than glycerol in triglycerides. The six
to eight fatty acids are bonded to the hydroxyl or alcohol groups
on the sucrose using an ester synthesis reaction. This makes
for a rather large molecule that looks like an octopus with many
arms. Olestra can not be digested by enzymes which hydrolysis
the sucrose or the triglycerides. Since the enzymes can not break
down the olestra, it travels through the intestines undigested
and unabsorbed.
In 1996, the FDA approved the use of olestra in potato chips,
tortilla chips, crackers and fried snacks, as it is the only
heat stable fat substitute for fried foods. There have been some
reports of adverse reactions in the intestines including diarrhea
and cramps, indicating that it may act as a laxative in some
people.
Since olestra is such a large nonpolar molecule, it may dissolve
or combine with some of the fat soluble vitamins such as A, D,
E, and K, and carotenoids. As a result, the FDA now these vitamins
must be added to any products containing olestra.
Olestra - Chime
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