fat replacement

fat replacement

Any substance developed to provide the physical characteristics of fats with relatively few or no calories. Fat replacements may be carbohydrate polymers, protein or fat-based materials that are either not absorbed or not digested in human metabolism.

Simplesse is the trade name for a fat replacement made of milk and egg white and provides only 1 to 2 kcal/gram as opposed to the 9 kcal/gram supplied by fat. Olestra is a calorie-free fat replacement made from sucrose and vegetable oil and is suitable for cooking. Overconsumption of Olestra may result in fat-soluble vitamin deficiency.

Synonym: fat substitute
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References in periodicals archive ?
Maltodextrin is not necessarily a healthy fat replacement alternative, according to the researchers.
Aplastic anemia (AA) refers to pancytopenia due to fat replacement of the bone marrow and the inability to generate blood cells.
Many researchers have reported that the yellowness values increased when the meat batters were manufactured with vegetable oils as animal fat replacement (Park et al.
Other studies on milk fat replacement with vegetable oils revealed that, melting time markedly decreased as the milk fat was replaced with liquid vegetable oils.
Two independent variables included (1) the pork fat replacement with canola oil (20-80% w/w) and (2) added linseed/sunflower seed/almond (LSA) mix (4-10% by pork meat weight) were determined for their effects on the physical properties (cooking yield peak force reduction in diameter emulsion stability and color (L and a) as well as sensory quality (color texture flavor taste and overall acceptability) of light pork burgers using response surface methodology (RSM).
The work of Nadi Aung Myo, studying food and human nutrition, looks at the development of a type of bread which contains high alginate - a fat replacement - content as a convenient and affordable product weight management.
Fat replacement in soft dough biscuits: It's implications on dough rheology and biscuit quality.
Key messages include information about the concentration of beneficial carotenoids in the dark green fruit of the California avocado closest to the peel, use of avocados as a fat replacement in baking, and avocados as a first food for babies and toddlers.
This unique, clean label fat replacement from Ulrick & Short improves the overall appearance of finished pastry by reducing cracking and splitting over lie, which is achieved without taking away the shortness when eating.
Z Trim fiber does not have to undergo complex chemical modification or structural alteration to provide non-caloric textural attributes of thickening, stabilization, emulsification, fat replacement and creaminess.
This new addition to Cargill's starch portfolio is an innovative one-to-one bakery fat replacement system that reduces the fat content of a large variety of baked goods by 10-50%.