Authors
Food Technology Department, Agricultural Engineering Sciences College, University of Salahaddin, Erbil, Kurdistan Region, Iraq.
,
Document Type : Review Paper
Abstract
This review explores recent dietary fat intake trends, focusing on fat replacers' classification, energy density, and
functional roles. Fat replacers mimic fats' sensory and physical properties while aiming to reduce caloric content and
improve nutritional value. Given the association between high intake of saturated fats and elevated risks of cardiovascular
disease, obesity, and certain cancers, fat substitutes offer a promising strategy for health promotion. They may contribute
to weight management, improve lipid profiles by reducing LDL cholesterol, and enhance satiety. Natural ingredients like
egg whites, milk proteins, pectin, and fruit-based pastes (e.g., prune or cherry) not only act as fat replacers but may also
increase antioxidant intake. This review also examines their applications in various food systems and evaluates their health
implications. Future research should provide long-term clinical data on the health effects of fat replacers and explore novel
sources and nano-formulations to enhance their effectiveness and consumer acceptans
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