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 ?
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.
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%.
This exclusive patent license enabled Diversified Services to develop and commercialize NutriGras, a nutritional fat replacement and flavor enhancement product the company uses in its Heritage Fare product line.
However, the cream must be the genuine article, not a long life or low fat replacement.
The new pudding has been created using inulin - a starch derived from vegetables - as a dairy fat replacement which could also help to lower cholesterol levels.
in Englewood, CO, says it has an alternative fat replacement system that mimics the juiciness, texture, lubricity and visual particle definition of fat while providing a healthier product lower in fat and calorie content.
It has been found to act as a satisfactory fat replacement in many processed foods, helping to give them pleasing texture, mouth feel, body, and moisture retention.
5) Two pathologic types of ARVC have been proposed: a variant of ARVC characterized exclusively by fat replacement and a variant with fibrofatty replacement of myocytes.