Fat Replacers/Substitutes - Carbohydrate-based
Many of the low-fat products introduced in recent years contain carbohydrate-based fat replacers (e.g., cellulose, maltodextrins, gums, starches, fiber and polydextrose).
Fat replacers are ingredients that substitute fat in many foods and beverages. Most fat replacers are reformulations of existing food ingredients (e.g., starches, gums, cellulose).
The Role of Fat Replacers in a Healthy Diet
The age of reduced-fat and fat-free options is upon us.
Substitutes, or fat replacers, provide the sensory and functional qualities normally provided by fat. For example, fat provides moistness in baked goods, texture in ice cream, and crispiness in potato chips.
Fat Replacers
There are many of these substance, either based on proteins, carbohydrates, fiber, or different forms of fatty acids, that are used as ingredients in various foods to mimic the applications of fat, but with much less calories.
" Harvard School of Public Health website: "Fats and Cholesterol - The Good, The Bad, and The Healthy Diet." International Food Information Council website: "Fats and Fat Replacers: Myths and Facts.
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 See also: Fat, Nutrition, Diet, Health, Calorie
  
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