Info

Source: Calorie Control Council 1998 National Survey.

Table 6. Food Label Nutrient Content Claims

Claim"

Criterion

Fat free

Less than 0.5 fat

Low fat

3 g or less of fat

Reduced or less fat

At least 25% less fat6

Light

One-third fewer calories or 50% less fat6

"The Food and Drug Administration and the U.S. Department of Agriculture have established specific regulation concerning allowable nutrient content claims. The following claims are defined for one serving. 6As compared with a standard serving size of the traditional food.

"The Food and Drug Administration and the U.S. Department of Agriculture have established specific regulation concerning allowable nutrient content claims. The following claims are defined for one serving. 6As compared with a standard serving size of the traditional food.

Fat replacers are also classified according to the substances from which they are derived (see Table 8). Carbohydrate- and protein-based fat replacers are fat mimetics; fat-based fat replacers are low-calorie fats or fat replacers (5,7,13):

• Carbohydrate-based. Carbohydrates such as starches, fibers, cellulose, and gums are commonly used in low-fat and fat-free foods as texturing agents, bulking agents, moisturizers, and stabilizers. Carbohydrate-based ingredients provide 0 to 4 calories per gram.

• Protein-based. Milk, egg, or whey protein is heated and blended at high speed to produce tiny particles that feel creamy to the tongue. This process is called microparticulation. Protein-based ingredients also help to stabilize emulsions in sauces, spreads, and salad dressings. These ingredients are fully absorbed by the body and range in calories from 1 to 4 kcal/g, depending on degree of hydration.

• Fat-based. Some fat-reduction ingredients are actual fats designed to contribute fewer calories and less fat to foods. Others, such as olestra, are structurally modified to be calorie-free.

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