Fat Replacers

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

The moistening and tenderizing effects of fat—but not its aerating abilities—can be imitated by some concentrated fruit purees, notably prune, apple, apricot, and pear. Their high levels of viscous plant carbohydrates, mainly pectins and hemicelluloses, bind water and also interrupt the gluten and starch networks.So these fruit purees can be used to replace some of the fat in cake recipes. The result is usually moist and tender, but also denser than a full-fat cake.