<<Disclaimer:  Verify this information before applying it to your situation.>>

                           Fat Substitutes
                           ---------------

Dorothy Vaughan, our dietitian advisor, provided this list of fat
substitutes.  These need to be examined because they are in many
reduced-fat foods.  Note that maltodextrins and dextrins can come from
a gluten source, so avoid using them unless the source is known to be
GF:

Simplesse
---------
       Composition:  microparticulated milk and egg white proteins
           Texture:  slippery, creamy feeling
               Use:  ice cream, dairy products
Caloric Equivalent:  4 calories per gram (replaces 3 grams of fat)
     Disadvantages:  cannot be used in frying/cooking; antigenic in
                        milk and egg allergies

Dextrin, Maltodextrins
----------------------
       Composition:  partially hydrolyzed starches (potato, corn,
                        tapioca, or wheat)
           Texture:  oily feel in the mouth
               Use:  salad dressings, chips, frozen desserts, spreads,
                        baked goods, meat products, frostings, soups
Caloric Equivalent:  4 calories per gram (replaces 4 grams of fat)
     Disadvantages:  cannot be used in frying

Soluble Fibers
--------------
       Composition:  xanthan, gellan, guar gums, algins, pectin,
                        konjak, inulin
           Texture:  gel-like, creamy texture
               Use:  salad dressing, yogurts, sour cream, cream cheese
Caloric Equivalent:  0-4 calories per gram, depending on digestibility
     Disadvantages:  none

Caprenin
--------
       Composition:  reduced calorie triglyceride containing caprylic,
                        capric, and behenic acids
           Texture:  similar to fat
               Use:  soft candies, confectioneries, replacement for
                        cocoa butter
Caloric Equivalent:  5 calories per gram (partially unabsorbed)
     Disadvantages:  provides fat calories

Salatrim
--------
       Composition:  structured triacylglerols comprising long-chain
                        and short-chain fatty acids
           Texture:  similar to fat
               Use:  baked and dairy products
Caloric Equivalent:  5 calories per gram (partially unabsorbed)
     Disadvantages:  provides fat calories

Olestra
-------
       Composition:  sucrose polyester produced by esterification of
                        sucrose with long-chain fatty acids
           Texture:  tastes and behaves like fat
               Use:  chips, french fries, cookies, spreads, baked
                        goods, candy, salad dressing, ice cream, etc.
Caloric Equivalent:  noncaloric, indigestible, unabsorbed
     Disadvantages:  anal leakage; malabsorption of fat-soluble
                        nutrients; gastric upset