Fat substitutes: a regulatory perspective

The term fat substitute implies that a substance, when used as a replacement for the traditional fat contained in a food, has certain desirable physical or organoleptic properties of the fat it replaces while lacking the undesirable properties. This review addresses several of the food safety issues...

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Bibliographic Details
Published in:Annual review of nutrition 1992, Vol.12 (1), p.473-487
Main Authors: Vanderveen, J.E. (US Food and Drug Administration, Washington, DC), Glinsmann, W.H
Format: Article
Language:English
Subjects:
ALIMENTOS ARTIFICIALES
APPAREIL DIGESTIF
Biological and medical sciences
CORPS GRAS
DIETA
Dietary Fats - chemical synthesis
DISPONIBILIDAD DE NUTRIENTES
ELEMENT NUTRITIF DISPONIBLE
ETIQUETADO DEL PRODUCTO
ETIQUETAGE DES PRODUITS
Feeding. Feeding behavior
FISIOLOGIA DE LA NUTRICION
FLORA MICROBIANA
FLORE MICROBIENNE
Food Labeling
Food, Formulated - standards
Fundamental and applied biological sciences. Psychology
GRASAS
HIGIENE DE LOS ALIMENTOS
Humans
HYGIENE DES ALIMENTS
INTESTIN
INTESTINOS
Legislation, Food
NUTRIENTES
PHYSIOLOGIE DE LA NUTRITION
REGIME ALIMENTAIRE
REGLAMENTACIONES
REGLEMENTATION
SISTEMA DIGESTIVO
SUBSTANCE NUTRITIVE
SUCCEDANE D'ALIMENT
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Description
Summary:The term fat substitute implies that a substance, when used as a replacement for the traditional fat contained in a food, has certain desirable physical or organoleptic properties of the fat it replaces while lacking the undesirable properties. This review addresses several of the food safety issues surrounding the use of these products including reduced bioavailability of other nutrients and adverse effects on normal gastrointestinal tract function
ISSN:0199-9885
1545-4312
DOI:10.1146/annurev.nu.12.070192.002353