摘要：In recent years the tendency for escaping from animal fats, especially from saturated fatty acids caused a rapid increase in the researches about reduction of fat content of foods in the world. Fat replacers are substances that provide the functional and sensory properties of fat in foods, and have either zero or little calorie. Fat replacers based on their origins are classified into carbohydrate, protein, lipid, and mixed groups. Several studies have been conducted about the safety of fat replacers. Many fat replacers have been used in dairy products. Based on the research conducted so far there is no ideal fat replacer that may replace fat totally.
