More than 1000 lower-fat or fat-free products have been introduced in the past decade to help us consume less fat in our daily diets. In many of these, the fat has been replaced by combinations of other components such as water, carbohydrate or protein that achieve similar results as the fat did in terms of texture and taste. These "fat reduction ingredients" fall into three categories:

• Carbohydrate-based ingredients such as carrageenan, cellulose, gelatin, guar gum, maltodextrins, polydextrose, starches, xanthan gum, and modified dietary fibers are used to produce the texture that fat normally provides.

• Protein-based, such as whey protein concentrate, soy, and egg white, are used to produce a creamy feel and also help retain moisture in foods.

• Fat-based, including mono-and diglycerides, olestra, Caprenin, and Salatrim, have been treated to contribute fewer calories and less available fat.

Now you know what some of those ingredients on the label mean! Whatever the source, you can be sure that products using these ingredients have undergone thorough testing and have been approved by the FDA for use in our food.

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