The olestra molecule differs from a fat molecule in that it has six to eight fatty acids on a sucrose core, as opposed to three fatty acids on a glycerol core. It has the same taste and texture of fat, and even retains this texture in deep frying. The purpose of olestra is two-fold.
Consumers believe they can cut calories eating products containing olestra.
Since this fat substitute decreases fat intake, the result is weight loss. More importantly, less fat in a person's daily diet cuts down the risk of heart disease, cancer, and other illnesses. Frito-Lay MAX products will eventually be offered nationwide if test market consumers place these snacks in high demand. There are some interesting drawbacks to olestra. In essence, olestra acts like a giant sponge, taking nutrients out of the body before they have a chance to be absorbed in the intestines.