Oil substitute

Oil substitute is an ingredient used in cooking to replace traditional oil in recipes, especially in preparations that aim to reduce fat content or adapt dishes for specific diets, such as low-calorie or vegan diets. These substitutes can be found in various forms, including fruit purées (such as applesauce or banana purée), yogurt, avocado, or even commercial products designed to mimic the texture and function of oil when cooking or baking.

The use of oil substitutes originated from the need to create healthier versions of classic recipes, as well as to adapt to different dietary restrictions. In many Latin American countries, these ingredients are also used to add moisture and softness to preparations without adding extra calories or saturated fats.

Properties: depending on the type, oil substitutes can offer benefits such as fiber content, reduction of unhealthy fats, provision of vitamins (for example, vitamin C in fruit purées), and improvement in food texture. They are ideal for baked goods, sauces, and dressings, allowing for a smooth texture and balanced flavor without the typical amount of oil.

Synonyms in Latin America: in many Latin American countries, they may be simply known as "fat substitute", "oil replacement", or specific references depending on the type, such as "applesauce", "banana purée", or "avocado pulp", used as natural replacements. In a commercial context, there are also products labeled as "oil replacement mix" or "fat-reducing ingredient".