Fat replacers and the functionality of fat in foods

Paula A. Lucca, Beverly J. Tepper

Research output: Contribution to journalReview articlepeer-review

123 Scopus citations


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 languageEnglish (US)
Pages (from-to)12-19
Number of pages8
JournalTrends in Food Science and Technology
Issue number1
StatePublished - Jan 1994

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science


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