Fat Replacers in Foods

Abstract

The fat substantially makes contribution in the food especially in terms of their appearance, aroma, taste and texture. In addition, the fat has vital importance for the body to carry out its normal functions. Despite its organoleptic and physiologic benefits, the recent studies have shown that nutrition with animal fat increases the risk of various chronic illnesses. For this reason, most of the health institutions have recommendations for decreasing the amount of fat consumption. In recent years, the food industry has been introducing low calorie products to the market and these products can find a substantial place in the markets. Fat replacers have been used in order to partially or totally eliminate the vegetable fat or animal fat used in the processed and ready to use products. The decrease in the total amount of the calorie by using fat substitute substances has increased the consumer demand in important amounts. This fact resulted with acceleration of the studies to decrease the amount of fat in the products.