Abstract
Trends toward a healthier diet are increasing attention to reformulated foods. This has led to the search for new ingredients that avoid the use of unhealthy ingredients, such as saturated and trans fats. Food industries has responded to these demands by incorporating healthy oils into their products. However, several drawbacks and inconveniences are associated with the direct replacement of fat, since it has a vital role in food quality. The aim of this chapter was to provide a detailed summary of the health implications of different lipids, and review the effect of multiple fat replacers in different types of foods, focusing on the technological, nutritional, and sensory properties of the reformulated products.
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