Search results
Results from the WOW.Com Content Network
Fat substitute. A fat substitute is a food product with the same functions, stability, physical, and chemical characteristics as regular fat, with fewer calories per gram than fat. They are utilized in the production of low fat and low calorie foods. [1]
Olestra (also known by its brand name Olean) is a fat substitute food additive that adds no metabolizable calories to products. It has been used in the preparation of otherwise high-fat foods, thereby lowering or eliminating their fat content. The Food and Drug Administration (FDA) approved olestra for use in the US as a replacement for fats ...
A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, e.g. industrial milk-based desserts like yogurt or reduced-fat hard salami having about 1/3 the usual fat content. For the latter type of uses, it is an alternative to the product Olestra.
Substitute good. In microeconomics, substitute goods are two goods that can be used for the same purpose by consumers. [1] That is, a consumer perceives both goods as similar or comparable, so that having more of one good causes the consumer to desire less of the other good. Contrary to complementary goods and independent goods, substitute ...
Trans fat has been found to act like saturated in raising the blood level of LDL ("bad cholesterol"); but, unlike saturated fat, it also decreases levels of HDL ("good cholesterol"). The net increase in LDL/HDL ratio with trans fat, a widely accepted indicator of risk for coronary artery disease, is approximately double that due to saturated fat.
Good fats are a source of energy and essential fatty acids that your body can't create on its own. Plus, they help support healthy cholesterol levels that are already within the normal range.
Iodine value. In chemistry, the iodine value (IV; also iodine absorption value, iodine number or iodine index) is the mass of iodine in grams that is consumed by 100 grams of a chemical substance. Iodine numbers are often used to determine the degree of unsaturation in fats, oils and waxes. In fatty acids, unsaturation occurs mainly as double ...
ShutterstockThe low-fat craze of the 1980s and 1990s may have been well-intentioned, but if you ask today's health professionals, it probably did more harm than good. Though the idea went that ...