fat substitute

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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.
References in periodicals archive ?
According to the new requirements, their content in solid, soft and liquid margarines, milk fat substitutes, special purpose fats should not exceed 2% of the total fat content in the product.
This has provided the basis for modifying proteins so that they can be used as effective fat substitutes. The proteins could encourage development of a wider choice of low-fat foods, helping consumers to eat more healthily and reducing obesity in the UK and elsewhere.
Now scientists say low-calorie fat substitutes may actually make them pile on the pounds.
Now scientists say low-calorie fat substitutes, used in snacks for dieters, may actually make them pile on the pounds.
Washington, June 23 (ANI): A new study has revealed that foods made with fat substitutes do not help with weight loss.
The study, by researchers at Purdue University, challenges the conventional wisdom that foods made with fat substitutes help with weight loss.
While incentives would exist to create foods with lower fat, they would not exist for fat substitutes. Manufacturers could simply substitute other nutrients (e.g., sugar) for the fat in foods.
In addition, pharmacists should be aware of certain food additives--including such fat substitutes as Olestra--that may also decrease Vitamin D absorption.
Until now, there haven't been many viable fat substitutes for creating lower-fat, lower-calorie homemade treats.
Topics include fortification of foods with eicosapentaenoic acid and docosahexanoic acid, fat substitutes, trans fatty acids and trans-free lipids, the actions of conjugated linoleic acid in human subjects, extraction and purification of fatty acids, and physical properties of lipids.
A proprietary European process that uses slow, low-temperature blending allows Haagen-Dazs to use the same all natural ingredients (such as egg yolks) that are incorporated in its full-fat ice cream without the addition of artificial sweeteners, fat substitutes or air.