Vol. 11, Issue 4 (2022)

Author(s):
Anupama Anand, Manisha Kaushal, Devina Vaidya, Anil Gupta, Harpreet Kaur Saini, Ruchi Sharma, Chahat Thakur, Anjali Gautam, Dileep KC, Suprava Basnett, Ankita Sharma, Rashi and Taniksha Shukla

Abstract:
After the COVID-19 pandemic consumers have realised the importance of healthy diet and are more inclined into the consumption of low-fat products to decrease the risk of various chronic diseases and to maintain a healthy body. Fats play an important role in the acceptability of food by determining the texture, taste and flavour of foods. However, consumption and exposure to these diets have been proven to result in overconsumption of calories, leading to obesity and numerous health complications and human diseases, such as obesity, coronary heart disease, diabetes, hypertension and cancer. Due to these reasons food industries nowadays are leaning towards the production of low-fat products by using fat replacers to meet the consumer demands. Fat replacers can be divided into two categories, i.e., fat substitutes and fat mimetics. In general, the performance of a specific fat replacer is affected by its chemical nature and their properties are similar to those of conventional fats, allowing them to be used in replace frying oil, shortenings, and cocoa butter. This article provides information on types of fat replaces used and the benefits on its use in human health.