Abstract
Fat replacers consist of carbohydrate-based fat mimetics, protein-based fat mimetics, structured lipids and synthesized fat mimetics. Carbohydrate-based and protein-based fat mimetics are now used in many kinds of products prepared under low or room temperature. These fat mimetics can decrease calorie levels of products when compared to products containing regular fat, because these fat mimetics have only 4 kcal/g compared to 9 kcal/g in regular fat. However, these fat mimetics can not be used in fried foods and chocolates. On the other hand, structured lipids and synthesized fat mimetics are used in chocolates, baked products and snacks. Synthesized fat mimetics do not have fat structures and are hard to be digested in the small intestine. As a result, these mimetics become 0 or almost 0 kcal/g. Products using structured lipids are already available on the Japanese market, but synthesized fat mimetics are not allowed in Japan yet.
