Research on Fat Substitutes

Fodd Scientists and technologists have long been searching for fat su bstitutes, i.e. compounds with physical and organoleptic properties similar to conventional dietary fats and oils but with as few calories as possible. After many years of persistant efforts, they have recently achieved considerable sussess in this field. Since a diet high in fat and cholesterol is regarded as an important factor in increasing the risk of cardiovascular diseases and cancer, the primary goal in doing research on fat substitutes is to prevent or treat these fatal diseases, as well as obesity and the accompaying disorders.  in this paper, a review is made first on the history of synthesis and application of fat substitutes followed by the current state of diff erent compounds charides (polydextrose, dextrins, maltodextrins and gums) for partial replancement of fat is then briefly investigated. Sucrose polyester (SPE), presently the most publicized non-calorie fat, is studied in more detail and its structure, properties, manufacture and application extensively discussed.Other fat substitutes, especially simplcss, pelyglycerol esters, polycarboxylic acid esters and JoJoba oil are also reviewed in brief.  In the last section, enumerating the main obstacles to commercial production of fat substitutes in food products, the possibility of their marketing in the future is discussed,