Applications
Fat substitutes can be divided into four categories based on the food component from which they are derived, as shown in Figure 1.
| Category | Type and example | Function |
|---|---|---|
| Carbohydrate-based |
|
Binder, body, bulk, flavor, moisture retention, mouth feel |
| Protein-based |
|
Mouth feel, water-binding, reduce syneresis |
| Fat-based |
|
Emulsion, mouth feel |
| Combination |
|
Flavour, texture, mouth feel, water retention |
Figure 1: Categories of fat substitutes based on composition. Like fat itself, such compounds have a variety of functions in food products. Table adapted from the American Dietetic Association’s 2005 report on fat replacers.
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