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Fat Replacers in Food Production

Ruma Bhattacharyya, Professor, Dept. of Food Science & Nutrition, Faculty of Home Science, Assam Agricultural University, Jorhat. , Urmimala Baruah* , Ruma Bhattacharyya**

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International Journal of Food, Nutrition & Dietetics 5(2):p 43-52, May-Aug 2017. | DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5217.6

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Abstract

Dietary factors are implicated in the etiology of a number of chronic degenerative diseases. High fat intake is associated with increased risk for some types of cancer, and saturated fat intake is associated with high blood cholesterol and coronary heart disease. Also, consumption of a diet rich in fat has been identified as a risk factor for excess energy intake, positive energy balance, and the development of obesity. Consequently, health conscious individuals are modifying their dietary habits and eating less fat. Consumer acceptance of any food product depends upon taste—the most important sensory attribute. Although consumers want foods with minimal to no fat or calories, they also want the foods to taste good. Foods formulated with fat replacers are enjoyable alternative to familiar high-fat foods. By choosing these alternative foods, health conscious consumers are able to maintain basic food selection patterns and more easily adhere to low-fat diet.

Keywords: Fat Replacers; Fat Mimetics; Fat Substitutes; Low-Fat. 

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DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5217.6

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