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Ice Cream Glossary F

Fat replacers:

Fat replacers are urbanized to duplicate the taste and texture of fat, but contain fewer calories per gram than fat. Fat replacers usually fall into three categories: carbohydrate-, protein- or fat-based. The ingredients that are worn to replace fat depend on how the food product would be eaten or prepared. For example, not all fat replacer ingredients are heat stable. Thus, the fat replacer that worked well in a salad covering might not work well in a muffin mix.

Fats (dietary fats):

Fats are referred to in the plural because there is no one kind of fat. Fats are calm of the same three elements as carbohydrates-carbon, hydrogen and oxygen, However, fats have comparatively more carbon and hydrogen and less oxygen, thus supplying a higher fuel value of nine calories per gram (versus four calories per gram from carbohydrates and protein).

Fudge:

A candy made with chocolate, sugar, butter, and milk or cream. Chopped nuts are frequently added to the mixture. Fudge is semi-soft in texture and extremely creamy. Other flavorings could be used for fudge other than chocolate, such as maple, butterscotch, or vanilla.