Fat replacers are added to food to provide some or all of the functional properties of natural
fat while providing fewer calories. The majority of fat-based replacers are either low-calorie …

Fats and oils account for 38% of the total calories in the diet of Western populations,
especially in the US They provide the most concentrated source of energy, 9 kcal/g of a …

Fat substitutes are a class of fat replacers. Fat substitutes are often referred to as lipid-or fat-
based fat replacers. The other fat replacers are protein-or carbohydrate-based fat mimetics …

Link of fats to chronic disease in Europe and North America is well established.
Overconsumption of high energy-dense foods may contribute to energy imbalance and lead …

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 …

The expanding development and marketing of fat replacers and reduced‐fat foods is
primarily directed at nutritional concerns regarding excessive fat and energy consumption …

Fats and oils contribute flavor, palatability, a creamy mouthfeel, and lubricating action to
foods1, 2. Frying in fats or oils transmits heat rapidly and uniformly, evaporates moisture …

I. INTRODUCTION: WHY SYNTHETIC FAT SUBSTITUTES? Fat is an important
macromolecule component of plant and animal tissues. The various fats contribute to the …

The scientific and industrial communities have been giving great attention to fat mimetics
with potential nutritional and functional properties. Nowadays, a number of new fat mimetics …

Reducing dietary fat is the primary dietary goal for many consumers. Fat replacers are
compounds incorporated into food products to provide them with some qualities of fat …