chapter  26
Lipid-Based Synthetic Fat Substitutes
Pages 30

VI. Safety and Regulatory Updates ......................................................................................... 676 VII. Applications of Sucrose Esters.......................................................................................... 676 VIII. Applications of Synthetic Fat Substitutes ......................................................................... 677 IX. Perspectives ....................................................................................................................... 678

References ..................................................................................................................................... 678

Fat is an important macromolecular 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.