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

Mentioned in ?

saliva substitute

References in periodicals archive ?

Growing Popularity of Citrus Fiber as a Fat Replacement Ingredient Augments its Adoption Increasing trend of healthy-eating is reflecting in the growing popularity of low-fat and low-calorie food products.

Citrus Fiber Market Classification, Opportunities, Types and Applications, Status and Forecast to 20

Pumpkin can be pureed and added to smoothies or soup, or used as a fat replacement in baking recipes.

The Benefits of Fall Produce: Try seasonal produce for a boost of tasty goodness!

The term fat replacement defines death of pancreatic acinar cells with subsequent replacement with adipocytes.

Can pancreatic steatosis affect exocrine functions of pancreas?

presented a pathologically proven case of normal thymus in a 21-year-old woman that demonstrated no fat replacement on the opposed-phase chemical shift MRI (CSR = 1.1) [9].

A Thymic Hyperplasia Case without Suppressing on Chemical Shift Magnetic Resonance Imaging

Maltodextrin is not necessarily a healthy fat replacement alternative, according to the researchers.

Does ice cream with more fat really taste better?

Aplastic anemia (AA) refers to pancytopenia due to fat replacement of the bone marrow and the inability to generate blood cells.

Parasitic Diseases as Differential Diagnosis in the Field of Hematology: Hematoloji Alaninda Ayirici Tani Olarak Parazitik Hastaliklar

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., 2005; Koo et al., 2009).

Effects of replacing pork back fat with canola and flaxseed oils on physicochemical properties of emulsion sausages from spent layer meat

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.

Improvement of the physical and oxidative stability characteristics of ice cream through interesterified Moringa oleifera oil

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).

OPTIMIZATION OF LIGHT PORK BURGERS FORMULATED WITH CANOLA OIL AND LINSEED/SUNFLOWER SEED/ALMOND (LSA) MIX

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.

I'm 21 and likely to be renting for years. So just what can we do about it?

MRI can measure specific changes in fat replacement of muscle over time, demonstrating the variability in rates of natural progression between muscle groups and identifying those muscles suitable for use as biomarkers in clinical trials [2, 3].

Volumetric magnetic resonance imaging of gastrocnemius muscle in a patient with facioscapulohumeral dystrophy

Fat replacement in soft dough biscuits: It's implications on dough rheology and biscuit quality.