The fat substitute is particularly targeted at high-fat products sold in the institutional and food service markets.
Z-Trim Plus, launched by FiberGel Technologies, claims to allow food manufacturers to fortify their products with ingredients such as omega-3 fatty acids and antioxidants, as well as both soluble and insoluble fibe, while reducing calories from fat by up to 50 percent.
Made form the hulls of corn, oats, soy, rice and barley, the products in the new line are flavor-designed for specific food applications, such as margarine and butter, mayonnaise and cream cheese.
The fat replacers are currently being tested in foods specifically targeted at children, as a way to help address childhood obesity.
According to the manufacturers, Z-Trim Plus may be used in foods available in schools, in order to help these meet the requirements of the Federal School Meals program.
Meals provided through the National School Lunch Program and School Breakfast Program must meet certain nutritional standards to receive federal reimbursements.
Under terms of the Child Nutrition and WIC Reauthorization Act, by July 1, 2006 every school that participates in the school lunch or school breakfast program- the large majority of US schools- must have a local wellness policy in place.
The policy, designed to address the problem of childhood obesity, requires that schools set nutrition standards for all foods sold in school, including in vending machines, a la carte lines, and school stores.
And according to FiberGel, its new product will not only help prevent children from getting fat, but also help them get healthy.
"Z-Trim Plus answers the call not only for fat reduction, but for all the health benefits, cost considerations, ease-of-use and functionality sought in food formulations today," said FiberGel vice-president of sales and marketing Rick Harris.
The company already has a line of Z-Trim products on the market, which claim to reduce fat in a variety of products such as baked goods, processed meats and milk shakes, while improving texture and having no detectable effect on taste.