Fat replacers and their applications in food products: A review [electronic resource].

Includes references.

Link oflats to chronic disease in Europe and North America is well established. Overconsumption of high energy- dense foods may contribute to energy imbalance and lead to increasing incidence and prevelance of obesity as well as the risk of chronic diseases. Fat replacers are used to provide some or all ofthe functional properties offat while providing fewer calories than the fat being replaced. They are either fat substitutes or mimetics. Fat substitutes are lipid-like substances intended to replace fats on a one-ta-one basis. Fat mimetics are protein or carbohydrate ingredients which function by imitating the physical. textural mouth feel and organoleptic properties of real lats.

Summary in Arabic.