An overview on application of fat-replacers in different dairy products and its health implications
Abstract The present study provides a thorough analysis of the vital role fats play in human health as well as their noteworthy effects on the flavor and functionality of dairy products. It draws attention to the growing need for healthier food options around the world as a result of the rise in chr...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-05-01
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| Series: | Discover Food |
| Online Access: | https://doi.org/10.1007/s44187-025-00332-7 |
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| Summary: | Abstract The present study provides a thorough analysis of the vital role fats play in human health as well as their noteworthy effects on the flavor and functionality of dairy products. It draws attention to the growing need for healthier food options around the world as a result of the rise in chronic illnesses linked to diets with heavy fat content. The development and use of fat replacers substances intended to replicate the qualities of fat while lowering caloric content-in a variety of dairy products is addressed in response. Along with an analysis of their functional characteristics, such as mouthfeel, texture, and stability, fat substitutes are classified based on their composition into three major groups: lipid-based, protein-based, and carbohydrate-based. The impact of fat reduction on the qualitative features of dairy products, including cheese, ice cream, yogurt, and chocolate, is further examined in the article, which highlights the necessity of cautious formulation to preserve sensory qualities. The conclusion emphasizes how customers' requests for lower-caloric options can be met by fat alternatives without compromising texture or flavor. It calls for further research on the development of cutting-edge fat substitute technologies that are customized to match certain dietary requirements. Overall, the study contributes to the understanding of how fat replacers can play a pivotal role in enhancing the nutritional profile and consumer acceptability. |
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| ISSN: | 2731-4286 |