Response to Consumer Demand for Reduced-Fat Foods; Multi-Functional Fat Replacers

Abstract

The excessive dietary fat intake can result in health problems such as obesity and heart-related diseases, resulting in increased consumer demand for reduced fat foods. A number of food ingredients with fat-like functions have been developed as fat alternatives in the food industry. Especially, some fat replacers that belong to carbohydrate-based fat replacers, play multi-functional roles in foods beyond the reduction of fat and calories. They can provide beneficial physiological activity and control texture and rheology without quality loss. Also, they can promote the development of environment-friendly and natural products, make health claims on a label, and diversify the type of reduced-fat foods. Therefore, the use of multi-functional fat replacers can encourage the food industry to respond to current demand of health-conscious consumers for reduced-fat foods.