Fat replacers are ingredients designed to imitate the sensory and functional properties of fats in food while reducing calorie and fat content. They are commonly used in low-fat and reduced-calorie products to maintain desirable texture, moisture, and mouthfeel without the health risks associated with high-fat diets. These substitutes can be carbohydrate-based (such as starches and gums), protein-based (like modified whey or egg proteins), or even engineered fats (such as olestra) that partially resist digestion.

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