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fat substitute

fat substitute, substance used to replace dietary fat in the manufacture of foods. Fat substitutes are made in a variety of ways, mostly by manipulating natural food products such as egg whites, whey, and oats. Fat substitutes try to mimic the texture and flavor of fat while providing fewer calories and less metabolizable fat. The dietary consequences of consuming fat substitutes are under scrutiny.

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Related content from HighBeam Research on: fat substitute

Heavy demand drives market for fat substitutes to over $3 billion. (Frozen Food Digest)

Identifying the fat substitutes. (Food For Thought) (Column) (Consumers' Research Magazine)

Fat substitutes; a taste of the future? (FDA Consumer)

Often overlooked fat substitutes offer benefits. (polydextrose) (Environmental Nutrition)

Fat substitutes: nutritional promise or potential disaster? (Chemistry and Industry)

Fat mimetics leave many impressions. (fat substitutes in food products) (Prepared Foods)

P&G launches breakthrough, calorie-free fat substitute. (Procter and Gamble Co.; Olean) (Chain Drug Review)

Trimming the fat from fat replacer expectations: ingredients companies aim to divide and conquer the market. (includes descriptions of available fat substitutes) (Food Processing)

A Steady Diet of Growth for Sweeteners and Fat Substitutes.(Brief Article)(Statistical Data Included) (Chemical Week)

Tricks of the low-fat trade. (fat substitutes) (Total Health: Special Advertising Section) (U.S. News & World Report)

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See more Encyclopedia articles on: Food and Cooking