Fat substitute

Fat substitute

Fat substitutes are substances that contribute a similar mouth feel, texture, or taste to a food product as normal fat. Some are as caloric as fats, but can be used in smaller amounts, while others are not metabolized and thus make a negligible contribution to the caloric content of the food.

pecific fat substitutes

*Olestra
*Simplesse
*Caprenin
*CelluloseFact|date=June 2008
*Z-Trim
*Oatrim-10
*Trailblazer
*pectin

References

* [http://circ.ahajournals.org/cgi/content/full/105/23/2800?ck=nck| Fat Substitutes and Health: An advisory from the Nutrition Committee of the American Heart Association]
* [http://www.foodproductdesign.com/articles/465/465_1196CS.html New Age Fats & Oils ]
* [http://www.ars.usda.gov/is/pr/1996/z-trim896.htm USDA Release on the development of Z-Trim ]
* [http://www.cfsan.fda.gov/~lrd/fats.html Simplesse ]


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