fat substitutes

Show Summary Details

Quick Reference

Compounds that resemble conventional fats and oils, and provide all the food functions of fat, including stability at cooking and frying temperatures, but with a lower energy yield. Some (e.g. sucrose esters of fatty acids) are not absorbed at all, so have zero energy yield. See also caprenin; fat replacers; salatrims.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.