Obesity-associated risk factors that contribute to the development of metabolic syndrome continue to present a challenge not only for the medical community but also for the food industry. The two dominant risk factors in this regard are central obesity and insulin resistance, which contribute to cardiovascular disease and type 2 diabetes. According to the Centers for Disease Control and Prevention (CDC), obesity is rapidly becoming the number one preventable cause of death in the United States (Mokdad et al. 2004). The alarming rise in obesity began in the 1970s and has been growing even more rapidly in recent years. In 2010, no state had a prevalence of obesity less than 20%. Thirty-six states had a prevalence of 25% or more (CDC 2010). A number of studies pointed to the increased consumption of calories from food as a primary cause (Wright et al. 2004). Weight-loss strategies to reduce these comorbidities include behavior modi™cation and physical activity, as well as various forms of energy restriction with respect to dietary fat or carbohydrates. Therefore, low-calorie products are in demand and, consequently, so are the ingredients that make the production of these products possible. The use of low-calorie sugar-free products tripled in the ™nal two decades of the twentieth century (Nabors 2002). A recent survey conducted by the Calorie Control Council (CCC, Atlanta, GA) found that 78% of adults reported consuming low-fat, reduced-fat, or fat-free foods and beverages as a method of weight loss (CCC 2011).