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 Number
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.
