Vol. 12, Issue 5 (2023)

Author(s):
Aswathy VP

Abstract:
Reducing the fat content in food products is an effective way to decrease calorie intake and improve the nutritional profile of foods. However, fat plays an important role in food formulation, contributing to flavour, texture, and mouthfeel. Carbohydrate-based fat replacers are used as substitutes for fat in food products, offering a lower-calorie alternative without compromising on sensory properties. This review provides a comprehensive overview of carbohydrate-based fat replacers, their different types, applications in food products and potential benefits and limitations. Different types of carbohydrate-based fat replacers, such as modified starches, gums and fibers, are discussed in detail, highlighting their unique functionalities and potential uses in food formulation. The article also covers the consumer perception and acceptance of carbohydrate-based fat replacers, as well as the regulatory considerations and safety concerns associated with their use. Overall, this review provides a valuable resource for researchers, industry professionals, and consumers interested in the role of carbohydrate-based fat replacers in food formulation.