Category: Heart Disease

Lipid-based fat replacers

Lipid-based fat replacers are a stable group and include the synthetic compounds. They have chemical structures similar to triacylglycerols, but have reduced or zero caloric content because they are not fully hydrolyzed by digestive...

Protein-based fat replacers

The protein-based fat replacers include microparticulated protein derived from milk, egg, whey or vegetable proteins. The limitation of protein-based fat replacers is that they cannot be used in high-temperature frying because the protein will...