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Defeat Diabetes
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Suite 300

Madeira Beach, FL 33708

New Fiber Fat Substitute - No Calorie ”Z-Trim” Available Soon

Posted: Tuesday, November 18, 2003

It can be used in the manufacturing process to cut calories and fat by up to half in many different foods. The list includes cream cheese, salad dressings, cookies, crackers, mayonnaise and hamburgers.

Several companies have gotten samples of Z-Trim and are experimenting with it in their products. One company might come out with a cookie made with it early next year, he says. Fiber Gel has plans to introduce a product that could be used for baking.
Because it doesn't contain any calories, Z-Trim could help ease the nation's obesity problem, says its inventor, George Inglett, a scientist at a U.S. Department of Agriculture research center in Peoria, Ill. "It's not going to solve all the problems, but it's an important tool whose time has come."

The USDA receives royalties on Z-Trim because it owns the patent.

Inglett says the product will add needed fiber to Americans' diets. It can aid in digestion and won't upset the digestive system if it's eaten in normal quantities, he says.

Z-Trim is made by extracting insoluble fiber from corn bran, an agricultural byproduct, then washing away plant pigments and other impurities, says Triveni Shukla, the company's vice president of technology development.

It can be sold to food companies in gel or powder form. It differs from Procter & Gamble's fake fat olestra, which is used to make a variety of chips and other salty snacks. Olestra is a food additive that glides through the body without adding fat and calories; it works like a cooking oil and is used for frying and baking.

Z-Trim can't be used for frying, but it can replace up to half the fat in many prepared foods. It's an insoluble fiber similar to what is found in beans, cereals and popcorn, and the fiber is not absorbed by the body, so it doesn't add calories.

The difference between other fat replacements already on the market and Z-Trim is that the latter has no calories. The key will be figuring how out much fat can be removed before taste is affected.

Ultimately, consumers will decide whether the substance will be a success, and that decision will be "based on the taste," she says. 

Source: Diabetes In

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