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A calorie-free fat substitute synthesized from sucrose and vegetable oil for use in snacks such as potato chips, and capable of passing through the body without being digested.
a trade name for a synthetic fat substitute derived from sucrose and eight acids of vegetable oils. Olestra adds no calories or fats to the food into which it is incorporated. Because the molecules of Olestra are larger and more tightly packed than those of ordinary fats, they cannot be broken down by digestive enzymes and cannot enter the bloodstream. Adverse effects reported include cramping and loose stools in some people and inhibition of absorption of some vitamins. A newer formulation is fortified with certain fat-soluble vitamins.
OlestraA proprietary, FDA-approved synthetic (no-calorie) fat used in savory snack foods—e.g., tortilla chips, potato chips and crackers. Olestra has an appearance, taste and texture virtually identical to fat, but unlike most dietary fats (which are composed of three fatty acids linked to a glycerol), it is composed of sixt to eight fatty acids linked to glucose and is too large for digestion by the body’s enzymes. Olestra may reduce passive over-consumption as it flows undigested through the GI tract. A one-ounce bag of potato chips fried in olestra has 70 calories; a bag fried in regular fat has 150 calories.
olestraSucrose polyester, Olean® A proprietary synthetic–no-calorie fat, approved by the FDA–for use in savory snack foods–eg, tortilla chips, potato chips, and crackers; Side effects GI discomfort including cramps, diarrhea; it binds to vitamins A, D, E, and K, and carotenoids. See Obesity.
A fat substitute that is stable for frying, but that also prevents fatty acids and fat-soluble vitamins from being absorbed. Some adverse effects have been reported.