Because of a lapse in government funding, the information on this
website may not be up to date, transactions submitted via the
website may not be processed, and the agency may not be able to
respond to inquiries until appropriations are enacted. The NIH
Clinical Center (the research hospital of NIH) is open. For more
details about its operating status, please visit
cc.nih.gov. Updates
regarding government operating status and resumption of normal
operations can be found at
opm.gov.
Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats.
Entry Term(s)
Artificial Fats
Registry Numbers
0
NLM Classification #
QU 86
Previous Indexing
Dietary Proteins (1994-1996)
Proteins (1990-1993)
Public MeSH Note
97; FAT SUBSTITUTES was indexed under DIETARY PROTEINS 1994-96 & PROTEINS 1990-93
Online Note
use FAT SUBSTITUTES (NM) to search FAT SUBSTITUTES 1990-96
Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats.