fat replacers

Quick Reference

Compounds that can provide some or all of the functions of fat in a food, but with a lower energy yield. They may be based on carbohydrate or microgranulated protein, or a blend of both, or fatty acid esters of sucrose that are not digested, but, unlike carbohydrate and protein-based products, are stable at frying temperatures. See also fat substitutes.

Subjects: Medicine and Health.

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