What are Fat Replacers (and components of formulations used to replace fats)

What are they?

The reason given for adding these substances is that they provide “expected texture and a creamy “mouth-feel” in reduced-fat foods”.

Where might you find them?

Baked goods, dressings, packaged & frozen desserts, confectionery, cake and dessert mixes, dairy products.

What you may see on the label

Olestra, Cellulose gel, Carrageenan, Polydextrose, Modified food starch...

 

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