fat replacer

fat replacer

A substance that tastes like fat or acts like fat in food preparation, but has fewer calories.
References in periodicals archive ?
PromOat also offers food and drink manufacturers other functional qualities, as it can be used as an effective fat replacer, powerful water binder, emulsifier, stabilizer and viscosity modifier, while providing products with a creamy, luxurious mouthfeel (www.
Kacher says Oatrim compares favorably with any currently FDA-approved fat replacer.
The new fat replacer provides more low-fat food options for health-conscious consumers without sacrificing the taste and texture people have come to expect from snack foods.
In an effort to get olestra off the market, Jacobson said CSPI has filed a formal appeal with the FDA to rescind its approval of the fat replacer, and has established a toll-free line (1-888-OLESTRA) for consumers to report experiences with olestra products.
Fat replacer acts as antioxidant: Studies by USDA's Agricultural Research Service (ARS) reveal that Oatrim -- the soluble oat fiber-based fat replacer that ARS patented m 1991 -- also may act as a powerful antioxidant.
Nu-Trim is a cousin of Oatrim, another fat replacer currently used in food products (SN: 5/26/90, p.
Olestra's market launch resulted in a sudden surge in demand which began to subside at the close of the decade, and demand for the fryable fat replacer is expected to be less volatile by 2004.
Derived from tapioca, the company's highly affordable and functional fat replacer, Deliquess[TM] has been developed exclusively for processed meats, is free from genetic modification and provides a chemical free declaration on ingredient labels.
Obtained from an innovative and proprietary process, EQUACIA offers thickening and stabilizing properties, acts as a water binder, fat replacer and mouthfeel enhancer, and enriches end-products with two different kinds of fibres: the soluble fibers have a prebiotic effect and the insoluble fibers have a mechanical effect on food transit.
It is also used as a fat replacer in some bakery products and can be used in applications where the presence of fruit particulate is not needed.
Researchers in South Korea have found that barley beta-glucan, a soluble fiber component with health benefits, could be used as a fat replacer in meat systems.
The fat replacer can make users pay in another way.