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100 _aAn overview on the types, applications and health implications of fat replacers
245 _aVanshika Syan, Jaspreet Kaur
300 _ap27–38
520 _aDriven 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.
654 _aFat replacers
_aLow-fat
_aTypes of fat replacers
_a Regulations
_aHealth implications
_aApplications
700 _a Jaspreet Kaur,
_aKartik Sharma,
_aManvi Patni,
_aPrasad Rasane,
_a Jyoti Singh
_aVishesh Bhadariya
773 0 _080310
_9110104
_dGermany Springer
_oJP337
_tJournal of Food Science and Technology
_x0022-1155
942 _cJA
942 _2ddc
999 _c129853
_d129853