Fat Replacers For Diabetes
    It is not always simple to decrease or replace fat in foods.  Fat contributes a variety of pleasing
    characteristics to a food, including taste, flaky texture, creamy mouth feel, smell, moistness, and
    tenderness.  In an effort to reduce the amount of fat in various foods, food scientists have
    developed special low-fat ingredients.  These ingredients are not typically available for home use,
    but are used by food manufacturers.

    Names of fat replacers that you will see on an ingredient list include caprenin, carrageenan,
    cellulose gel, corn syrup solids, guar gum, hydrogenated starch hydrolysates (HSH), hydrolyzed
    corn starch, micropaticulated egg white and milk protein, modified food starch, pectin,
    polydextrose, olestra, and xanthan gum.

    Fat replacers can be made from carbohydrate, protein, or fat.  Most fat replacers are made from
    carbohydrates.  It may seem confusing to have a fat replacer made from fat, but the kind of fat that
    is used is not fully digestable.  That is how it reduces calories.

    When a carbohydrate fat replacer is used, the calories and fat content are decreased, but the total
    amount of carbohydrate is increased.  This may or may not be a big increase, and may or may not
    be of concern to you.  The nutrition facts panel will tell you how much carbohydrate is in a food.

    Usually the lower-fat version of a food item will be the healthier choice, but you will need to
    consider the additional carbohydrate in your total carbohydrate at a meal or snack.
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