… replace the functionality of fat in foods. The fat-based fat replacers or fat substitutes can replace
fat … Each category of fat replacer can provide a range of sensory and functional qualities …

… (conventional fats and oils) and which can theoretically replace the fat in foods … fat-based
fat replacers, fat substitutes are either chemically synthesized or derived from conventional fats …

… fat replacers are applied to compensate for the loss of fat-related properties and improve the
acceptability of a low-fat … In addition to mimicking the functions of fats, fat replacers are also …

… in consuming low-fat foods. Consequently, nowadays many fat replacers are utilized in
low-fat ice cream that can mitigate textural and sensory defects caused by reducing fat content. …

… for low-fat foods, the field of fat replacers has made a tremendous breakthrough over the
past decade. A fat replacer is a substance that replaces whole or part of the fat in food while …

… not differentiated fat substitutes and fat mimetics in this review as the majority of fat replacers
used in baked food products are fat mimetics. Instead, we have categorised fat replacers in …

… Distribution of the fat replacers within the cheese was influenced … fat replacer, size of the
fat replacer particles, and processing steps that caused an interaction between the fat replacer …

… and to study their application as a fat replacer in ice cream. Two … as a fat replacer in ice
cream led to a 70% reduction of fat without … alternative as a fat replacer in ice cream production. …

… Fat replacers: Most fat replacers currently in use are reformulations … fat replacers in meat/poultry
products whereas olestra, other lipid (fat/oil) analogs (fried foods) as fat-based replacers. …

… This review covers: rationale for fat replacers; and types of fat replacers (fat substitutes,
protein-based fat mimetics and carbohydrate-based fat mimetics). Their use in foods and …