식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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저열량 식품 소재 중 지방 대체재

Fat replacers among low calorie food ingredients

  • 정동철 (원일식품) ;
  • 송상훈 (서울여자대학교 식품응용시스템학부 식품공학전공)
  • Jung, Dong Chul (Wonil Food Company Ltd.) ;
  • Song, Sang Hoon (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University)
  • 투고 : 2019.11.05
  • 심사 : 2019.12.09
  • 발행 : 2019.12.31
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초록

Fat replacers are divided into three categories. These include carbohydrate-based, protein-based and fat-based replacers. Carbohydrate-based replacers occupy half of the fat replacers market. The main ingredients of carbohydrate-based are gums, starch, modified starch, cellulose and fiber. The functional properties of fat replacers are to retain moisture, to retard staling, to provide mouthfeel and texture, to emulsify, to stabilize emulsion, and to reduce fat. Using these functionalities, fat replacers are used in various foods such as baked goods, salad dressing, sauces, meat products, dairy products, frying foods, bakery, and confectionery. Success factors of fat replacers in the market are sensory equivalent, texture and safety as food ingredients.

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참고문헌

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