Fat substitute

A substance designed and created to replace traditional fat in food. These substitutes attempt to mimic the mouth feel, flavor, and purpose of fat in food, with reduced calories and fewer grams of fat. While many substitutes have been developed and tested over time, no single replacement works with all food. Instead, the replacement is tailored to a specific food type. Carbohydrate-based fat substitutes, work in formulated foods and baked goods; however, they cannot be used for frying. Protein-based fat substitutes are used for refrigerated and frozen goods. Fat-based replacements are used for frying.