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Fat replacers are developed to duplicate the taste and texture gain of fats and generally gain fall into three categories: carbohydrate-, protein-, or fat-based. To begin, many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water, gums, and sugars. Other fat replacers are made from proteins or fats. Each type of fat replacer ingredient provides some or all of the taste and functions of fats such as moistness in baked goods. The ingredients that are used to replace fats depend on how the food gain product will be eaten or prepared. For example, not all fat replacer ingredients are heat stable. As such, the type of fat replacer used in a fat-free salad dressing may not work well for a muffin mix.Fats of the Future: Alternatives to Trans Fat in the Food SupplyThe results of fatty acid research, both in terms of health and functionality, are likely to have practical applications for food scientists. Scientists continue to look for ways to provide trans fatty acid—or “trans fat”—alternatives to help consumers meet recommendations of the Dietary Guidelines for Americans.
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