Abstract
Driven by the demand of consumers for low-fat foods, the field of fat replacers has made a tremendous breakthrough over the past decade. A fat replacer is a substance that replaces whole or part of the fat in food while asserting the same physiological properties. Based on the source, fat replacers can be carbohydrate, protein or lipid-based. They serve two major purposes in food viz. reducing the calorie content and amount of fat used in the preparation of food products as well as impart fat-like properties. Fat replacers exhibit its functionalities by providing texture, acting as stabilizers, emulsifiers, gelling and thickening agents. It is crucial to select the proper kind of fat replacer because fat functionality varies considerably depending on the meal type and the formulation. Evidence suggests that reducing fat intake can help in controlling body weight and the risk of diseases like type-2 diabetes, hypertension and cardiovascular disease. Consumers should not be misled into believing that fat and calorie-reduced foods may be consumed indefinitely. Fat replacers are most beneficial when they aid in calorie control and promote the consumption of meals that provide essential nutrients. This review aims to provide a deep insight into the fact that fat replacers can be utilized in various food commodities in order to meet the dietary guidelines for reducing fat intake with a healthy lifestyle and prudent dietary approach.
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Abbreviations
- USDA:
-
United States Department of Agriculture
- FSSAI:
-
Food Safety and Standards Authority of India
- TFA:
-
Trans-fatty acids
- GI:
-
Gastrointestinal
- DE:
-
Degree of esterification
- LM:
-
Low methoxy
- HM:
-
High methoxy
- MPP:
-
Microparticulated protein
- MWP:
-
Modified whey proteins
- SPI:
-
Soy protein isolate
- USFDA:
-
United States food and drug administration
- GRAS:
-
Generally recognized as safe
- GMP:
-
Good manufacturing practices
- WPC:
-
Whey protein concentrate
- IU:
-
International unit
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Syan, V., Kaur, J., Sharma, K. et al. An overview on the types, applications and health implications of fat replacers. J Food Sci Technol 61, 27–38 (2024). https://doi.org/10.1007/s13197-022-05642-7
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DOI: https://doi.org/10.1007/s13197-022-05642-7