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).