Dietary Fat Substitutes
Edible Oil and Fat Products: Specialty Oils and Oil Products
Fereidoon Shahidi,
Han Peng,
Namal Senanayake,
Fereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorHan Peng
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorFereidoon Shahidi,
Han Peng,
Namal Senanayake,
Fereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorHan Peng
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorFirst published: 17 February 2020
Abstract
Fat substitutes are becoming an important part of the North American diet. Many Americans are looking for ways to enjoy their favorite foods while maintaining a low-calorie diet. Food scientists are developing new food constituents that will mimic the function of fats in foods while keeping the calorie contents of foods low. Dietary fat substitutes are food components able to replace, completely or partially, dietary fat in such a manner that certain physical and organoleptic properties of the food product involved are left unaltered as much as possible. There are two principal approaches to the replacement of dietary fat. The first involves hydratable carbohydrates and proteins with the mouthfeel of fats. The second includes nonabsorbable synthetic substances with the physical properties and technical function of fat within foods.
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