In this study, we used edible gum-hydrates to replace pork fat in developing low fat Kung-wan, an emulsified meatball. A one-way completely randomized design was adopted for comparing three controls and 13 edible gum-hydrates as fat substitutes. Results indicated that replacing fat with water caused lower cooking yield, smaller diameter, inferior sensory qualities and lower texture profile analysis indices. Eight gum-hydrates produced Kung-wans with higher cooking yields than the positive control (ConFa). Seven gum-hydrates produced low fat Kung-wans with similar texture profile analysis indices as ConFa. Six gum-hydrates produced products with lower Hunter-B value, while two produced products with similar color as ConFa. Six gum-hydrates produced products with similar sensory qualities as ConFa. Overall, kappa-carrageenan (Kcarr), sodium alginate with CaCO3, curdlan gum and locust bean gum (LBG), appeared to be good fat substitutes for making low fat emulsified meatballs. Within these, Kcarr and LEG were better.