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 ?
The cheese having guar gum had less hardness as compared to those having xanthan gum as fat replacer (Fig.
The ability of the fat replacer to mimic the physical and chemical qualities of lipids, thereby, providing fewer calories per gram, has revolutionized the food and beverage processing industry.
Adrian Short concluded: "We continue to expand our range of cereal and crop based ingredients to provide yet more functionality and versatility to our customers, most recently adding a new potato starch and a refined fat replacer to our offering.
The active approach of use of fat replacer is considered as effective and easily adoptable in meat industries.
Konjac flour, a neutral polysaccharide consisting of glucose and mannose (2:3) units with b-(1,4)-linkages, has been extensively used as gelling or thickening agents in food processing and as a fat replacer in low-fat meat products (Osburn and Keeton, 1994; Thomas, 1997; Takigami, 2000).
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.
The fiber in Smart Taste comes from modified food starch, a common ingredient used as a thickener and fat replacer.
And from ADM's NovaLipid trans fat replacer to Cargill's organic erythritol sweetener to National Starch's Hi-maize 5-in-1 Fiber, ingredient suppliers offered up novel solutions for more healthful product formulations.
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.
The country fresh, whole milk flavor has a distinct buttery background, and can be successfully used as a fat replacer.
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.