Application of fat replacers in food products
Fat replacers are widely used for the development of bakery products, dairy, confectionery, spreads etc.On comparing the dough properties (such as density, microstructure, and rheology) and finished product characteristics (texture, stability, and sensorial aspects), it has usually been found that although the rheology of intermediate products prepared using fat mimetics is less developed, the properties of baked products were found to be comparable to the products prepared with bakery fats (Curti et al. 2018).In cakes, fat can contribute to increased leavening, tenderness and a finer crumb through a combined effect of trapping air cells during the creaming process (Colla et al. 2018) Three carbohydrate based-fat replacers were used in biscuits while shortening was reduced at 33, 66 and 100%.In a study performed by (Lee 2018), it was observed that up to 50% of shortening could be replaced with fat mimetics in muffins without negatively affecting the final qualities of baked products, even though the viscoelasticity of the batter was reduced.