Location: Functional Foods Research Unit
Title: Response to consumer demand for reduced-fat foods; multi-functional fat replacers Authors
|Lim, Jongbin -|
|Lee, Suyong -|
Submitted to: JAPAN JOURNAL OF FOOD ENGINEERING
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 22, 2010
Publication Date: December 20, 2010
Citation: Lim, J., Inglett, G.E., Lee, S. 2010. Response to consumer demand for reduced-fat foods; multi-functional fat replacers. Japan Journal of Food Engineering. 11(4):163-168. Interpretive Summary: Fat reduction in foods is not a novel concept in the food industry. There is a dominant demand of health-conscious consumers for reduced-fat foods that can improve or enhance their health and lifestyle. Among these fat replacer, carbohydrate-based fat replacers are the Trim Technolohy products, Oatrim, Nutrim, and C-Trim. These fat replacers show great potentials for satisfying consumer demands due to their multi-functions when incorporated into food formulations. The use of multi-functional fat replacers in foods can have various significant impacts on health as well as food qualities without serious concerns on the reduction of fat and calorie contents in food products.
Technical Abstract: The excessive dietary fat intake can result in health problems such as obesity and heart-related diseases, resulting in increased consumer demand for reduced fat foods. A number of food ingredients with fat-like functions have been developed as fat alternatives in the food industry. Especially, some fat replacers that belong to carbohydrate-based fat replacers, play multi-functional roles in foods beyond the reduction of fat and calories. They can provide beneficial physiological activity and control texture and rheology without quality loss. Also, they can promote the development of environment-friendly and natural products, make health claims on a label, and diversify the type of reduced-fat foods. Therefore, the use of multi-functional fat replacers can encourage the food industry to respond to current demand of health-conscious consumers for reduced-fat foods.