Abstract
The populations of most developed countries have been advised by nutritionists and medical practitioners to lower their intake of total fat and saturated fat, as a measure towards reducing the incidence of cardiovascular disease and obesity. As a consequence, the number of low-calorie and calorie-free foods has been increasing steadily over the past 20 years. Recently, a variety of low-calorie fat substitutes have been developed for food use. This article briefly describes and compares the major fat substitutes that have been developed to date.
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