Fat replacers include derivatives of protein, carbohydrates, and fat that enable decreasing the caloric value of foods with minimal effect on the gustatory qualities that consumers expect in conventional foods. Foods thus modified can increase the diversity of low-fat diets, can ameliorate hunger and a sense of deprivation, and can even foster a preference for foods that are relatively low in fat. Manufacturers use them to decrease the caloric value and fat content of foods, especially viscous foods such as salad dressing. Fat mimetics include starch and the dietary fibers cellulose and pectin. Low-calorie fats are fats that are lower than ordinary fat in calories because their molecular structures have been modified.
Fat substitutes are the most fatlike fat replacers.
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