Fat replacers are the substances which provide the health benefits to the consumer by reducing the incidence of cardio-vascular diseases. Fat replacers may be either carbohydrates or protein based and used singly or in combination in the products. Today’s consumer is very demanding and choosy for their nutritional requirements and mostly preferred the food items having low fat, low salt, fibre rich and antioxidative properties. So this review explained the importance of fat replacers in milk and meat products with their brief classification, present status and role.

Keywords: Fat replacer; Fat mimetics; Fat substitute; Low calorie fat; Meat products; Milk products.