ABSTRACT
I. INTRODUCTION: WHY SYNTHETIC FAT SUBSTITUTES? Fat is an important macromolecule component of plant and animal tissues. The various fats contribute to the physical and functional properties (solubility, viscosity, rheology, melting behavior, emulsification, body, creaminess, heat conduction, carrier of lipophilic vitamins and flavorants) of most food products, affecting as well sensory (appearance, taste, mouthfeel, lubricity, flavor) and nutritional (satiety, calories, essential fatty acid source, health benefits) aspects of food. These properties are difficult to duplicate in food formulations without adding fats. The amount and type of fat present in a food determine the characteristics of that food and consumer acceptance.
