Fat Mimetics in Dairy Products

Abstract

The Association of excessive fat intake with obesity and coronary heart diseases makes fat reduction important in the diet. Over the past few years, rising consumer interest in health-related issues increased the demand for consuming low-fat foods, especially dairy products. Accordingly, the dairy market has been rising its supply in producing low-fat products; however, fat elimination can negatively influence consumer acceptance of the end product due to the effects of fat on the textural, organoleptic, and functional properties of dairy food. In this regard, the non-acceptable quality of first-generation low-fat products has emphasized seeking practical approaches to combat these defects as a persistent challenge to dairy scientists. Fat replacers are classified into fat mimetics and fat substitutes and are known as substances used in place of the fat in food systems to provide them with some qualities of conventional fat molecules. The clean-label nature of the ingredients used to produce fat mimetics and their verified functionality make them a favorable alternative to solid fats in dairy products. This chapter attempts evaluation on the defects associated with the fat reduction in dairy products and the effect of fat mimetics to improve them as well as the selection of appropriate fat mimetics to use in producing reduced- and low-fat dairy products. As well, the classification of different fat mimetics utilized in producing low-fat dairy products, their source, properties, and effects are reviewed.