Abstract
Developing no- and low-fat products is a high priority for the food industry. Given the variety of fat replacers available, how does a product developer decide which to use? Fat replacers can be divided into three classes on the basis of their composition: protein-based, carbohydrate-based and fat-based. Each has different functional properties that provide both advantages and limitations in specific applications. Presently there is no 'silver bullet' - no single fat replacer that contributes all of the desired sensory and functional qualities to all products. A systems approach, one that makes use of a combination of two or more wisely chosen fat replacers, coupled with formula and procedural changes appears to be the best current strategy.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 12-19 |
| Number of pages | 8 |
| Journal | Trends in Food Science and Technology |
| Volume | 5 |
| Issue number | 1 |
| DOIs | |
| State | Published - Jan 1994 |
All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science