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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.

Application of fat replacers in food products
Fat replacers are widely used for the development of bakery products, dairy, confectionery, spreads etc. due to their properties viz thickening agents, stabilizers, emulsifiers, and other functional properties.
Bakery products
In preparation of bakery products such as bread, biscuits, pastries, cakes, and others require the use of different types of various types of bakery fats, which are broadly classified as shortening and butter. These fats add lubrication, aeration, and softness to the finished product (Oreopoulou 2006). 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%. The results showed that the fat replacer usage produced significant increase in moisture content, light crust colour, variation in volume and crumb firmness (Conforti et al., 1996). Swanson (1998). Various fat mimetics like wax-based oil gels, polymer gels prepared through indirect methods, and structured emulsions have been explored for their potential to act as a replacement for bakery fat. 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 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. In another study conducted by (Colla et al. 2018), Oatrim acted as a good fat replacer in biscuits and was able to keep most sensory attributes of a typical biscuit even at 100% fat replacer, although a decrease in brittleness and hardness was observed (Wekwete and Navder 2008).