Vol. 11, Issue 7 (2022)

Author(s):
Vanshika Syan and Yashna Bawa

Abstract:
The food industry places a high priority on the creation of no- and low-fat products as customers continue to look for ways to improve their dietary practices. Using fat substitutes is crucial to maintaining the sensory and physiological effects that fat has on the body as a meal component. To achieve low-calorie, low-fat claims and prevent quality degradation after fat removal or decrease, fat replacers are utilized. It has been found that protein-based fat substitutes are the most efficient at replacing the highest percentage of fat while also providing a variety of health benefits. Protein-based fat substitutes come from both plant and animal sources, including milk, wheat, eggs, and corn. This review studies different protein-based fat substitutes on the market, as well as their health benefits.