摘要：Lowering fat reduces the incidence of cancer and heart disease. Therefore, it is suggested that the fat intake should be reduced to 30% of the total calories consumed. To meet consumers demand, ingredient suppliers have been at work developing substitute to replace the fat in the final product. A number of ingredients have been shown to have fat-like properties. Most fat replacers produce gel which give a fat-like texture and mouthfeel in normally high-fat foods, such as mayonnaise, frozen desserts, and the like. The most difficult part of reformulating with fat substitutes is obtaining tenderness, moist mouthfeel, and lubricity equivalent to that found in the unmodified product. The reduction or elimination of fat is more difficult in low moisture products, such as biscuits. However, use of suitable low calorie bulking agents, calorie free fat substitutes and fat-sparing emulsifiers make possible to produce a broad line of high quality reduced-calorie products
