The Rise of Alternative Fats in Modern Cooking

Alternative fats provide several benefits, including lower cholesterol, stronger immune system, and improved heart health. 

FREMONT, CA: The fatty acid group, along with carbohydrates and protein, is one of three essential macronutrients for human survival. The phrase 'fat' or 'oil' often refers to a group of triglycerides made of two building blocks: glycerol and fatty acids. The type of fatty acid present will influence how fat is classified. In fact, all dietary fats can be categorized into four categories:

● Saturated fat

● Mono-unsaturated fat

● Poly-unsaturated fat

● Trans fat

Fat is necessary in our diets because it performs several functions in the body, including energy production, absorption of vital vitamins (A, D, E, and K), insulation, and satiety. Furthermore, many types of important fats, such as alpha-linolenic acid (Omega-3) and linoleic acid (Omega-6), cannot be synthesized by the body and must be obtained through food. However, excessive fat consumption raises cholesterol levels, which are one of the risk factors for heart disease, the leading cause of death worldwide.

Fats vary in physical features: Fatty acid structure and composition influence its physical qualities. All fats are insoluble in water (hydrophobic) because their hydrocarbon structure is non-polar. However, sources with a high saturated fat content, such as butter, tend to be solid at room temperature, whereas sources rich in unsaturated fats, such as olive oil, are typically liquid. Furthermore, fats vary in qualities such as melting point, smoking point, and oxidative stability. These are influenced by one or more fat composition parameters, such as double bond amount, chain length, and saturation level.

The rise of alternative fats: There are three major elements driving the need for alternative fats: flavor and mouthfeel, health, and sustainability concerns. These can be further classified as concerns with specific oils or fats and application-driven challenges, which are not mutually exclusive. One noteworthy example of a specific oil is palm oil, which is widely available. Palm oil is utilized in various food applications, including chocolate and ice cream, and is expected to generate USD 42 billion in sales. Palm oil is inexpensive and has excellent qualities, such as high smoking temperature and oxidative stability, but contains a high percentage of saturated fat.

One of the primary drivers of alternative fats is the transition to plant-based alternatives, as fats are essential for taste, texture, and mouthfeel. Another major reason for the emergence of alternative fats is issues with specific oils and fats, the most obvious example being the health and sustainability of palm oil.