ABSTRACT

Fat substitutes are a class of fat replacers. Fat substitutes are often referred to as lipid-or fat-based fat replacers. The other fat replacers are protein-or carbohydrate-based fat mimetics. Fat substitutes are macromolecules that physically, chemically, and functionally resemble triacylglycerols found in fats and oils. In food formulations and nutrition, fat substitutes can be used to substitute for conventional fats and oils with the advantage of being lower in calories, zero calorie, partially absorbed, or for better functionality and nutritional attribute than the fat or oil being replaced. Although fat consumption is declining, probably due to the increased availability of low-and reduced-fat products, fat consumption is greater than the recommended levels, and an increase in the prevalence of the population classi ed as overweight (Frazao, 1996). It was estimated that 2076 new low-and reduced-fat products were introduced in 1996 (Calorie Control Commentary, 1997). A good fat substitute or replacer must have the taste, mouthfeel, and stability to frying and baking, be able to reduce calories, or provide health bene ts to the consumer. Protein-and carbohydrate-based fat replacers can sometimes withstand baking or retort operation, but they are not suitable for deep-fat frying. A variety of fat substitutes can duplicate many of the functional and physical attributes of fats and oils.