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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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.
Pumpkin can be pureed and added to smoothies or soup, or used as a fat replacement in baking recipes.
The term fat replacement defines death of pancreatic acinar cells with subsequent replacement with adipocytes.
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].
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., 2005; Koo et al., 2009).
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.
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].
Fat replacement in soft dough biscuits: It's implications on dough rheology and biscuit quality.