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http://dx.doi.org/10.23093/FSI.2019.52.4.387

Fat replacers among low calorie food ingredients  

Jung, Dong Chul (Wonil Food Company Ltd.)
Song, Sang Hoon (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University)
Publication Information
Food Science and Industry / v.52, no.4, 2019 , pp. 387-400 More about this Journal
Abstract
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.
Keywords
fat replacers; carbohydrate-based; protein-based; fat-based;
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