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)|
|Number of pages||8|
|Journal||Trends in Food Science and Technology|
|State||Published - Jan 1994|
All Science Journal Classification (ASJC) codes
- Food Science