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Carbohydrate based fat replacers The functionality of carbohydrate-based fat replacers depends on two approaches.Along with the widely observed effects on textural properties, some studies reported unique attributes such as the in-mouth melting property of the amylomaltase-treated starch domains (Alting et al. 2009) and the effect of tapioca starch on the release of the Maillard-browning flavors (Chevance et al. 2000).Primarily, they are macromolecules that impart fat depleted products with characteristic physicochemical and sensory properties like viscosity and thickness (Lim et al. 2010) and secondarily, carbohydrates naturally or by processing form micro particulates that resemble fat globules and emulsion droplets thus mimicking fats (Peng and Yao 2017).Starch-based fat replacers can be derived from common corn, high amylose corn, waxy maize, wheat, taro, potato and rice or plant organs such as the roots, leaves, tubers and seeds (Kunle 2019).

Carbohydrate based fat replacers
The functionality of carbohydrate-based fat replacers depends on two approaches. Primarily, they are macromolecules that impart fat depleted products with characteristic physicochemical and sensory properties like viscosity and thickness (Lim et al. 2010) and secondarily, carbohydrates naturally or by processing form micro particulates that resemble fat globules and emulsion droplets thus mimicking fats (Peng and Yao 2017). Starch-based fat replacers can be derived from common corn, high amylose corn, waxy maize, wheat, taro, potato and rice or plant organs such as the roots, leaves, tubers and seeds (Kunle 2019). Amylose and amylopectin are the two most important components of starch which get digested in the GI tract and provide ~ 4 cal/g of energy on average.
Native, cross-linked, and modified starch-based fat replacers have been studied in a wide variety of low-fat food products, including cheese, sausage, yogurt, mayonnaise, and frozen dessert. In these systems, starches replaced the fat components in different forms, such as the fat globules in dairy products, the oil emulsions in salad dressings, and the intermuscular fats in meat products. The outcomes of adding starch include the increase of product yield, water-holding capacity, and gel firmness; the change of flow behaviors (e.g., viscosity); and the adjustment of sensory qualities (e.g., creaminess and tenderness). Along with the widely observed effects on textural properties, some studies reported unique attributes such as the in-mouth melting property of the amylomaltase-treated starch domains (Alting et al. 2009) and the effect of tapioca starch on the release of the Maillard-browning flavors (Chevance et al. 2000). In general, the overall quality of low-fat products can be effectively improved with starch-based fat replacers.