An alternative term for fat substitutes: ingredients that reproduce some of the sensory and functional properties of fat, such as creaminess, mouthfeel and moisture retention, with fewer calories. They enable reduced-fat products such as light mayonnaise, low-fat ice cream and baked goods. Regulatory frameworks distinguish non-digestible fat replacers such as olestra — which passed extensive safety review but requires label notes on gastrointestinal effects and vitamin fortification — from digestible mimetics. Consumer acceptance hinges on matching the full sensory experience of fat: flavour release, melt and satiety, not just texture.