Fat Replacers

Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compounds, act as a precursor for flavor development (e.g., by lipolysis or frying), and stabilize flavor (Leland, 1997). From a physiological standpoint, fat is a source of fat-soluble vitamins, essential fatty acids, precursors for prostaglandins, and is a carrier for lipophilic drugs. Fat is the most concentrated source of energy in the diet, providing 9 kcal/g compared to 4 kcal/g for proteins and carbohydrates. High fat intake is associated with increased risk for obesity and some types of cancer, and saturated fat intake is associated with high blood cholesterol Fat Replacers