There is no official classification of fat replacers, but they are generally grouped by
A) the reduction in number of kcalories in the product.
B) their functionality in the foods where they are used.
C) the reduction in percentage of kcalories in the food.
D) whether their chemical structure is carbohydrate, protein, or lipid based.

Question

Quizplus · Accepted Answer

Fat replacers are typically categorized based on their chemical structure—whether they are carbohydrate, protein, or lipid-based—because this classification reflects their origin and how they mimic the properties of fats in foods.

There Is No Official Classification of Fat Replacers, but They