1.1 Introduction

1.2 Nutritional Background

1.3 The Functions of Fat in Food

1.3.1 Nutritional Functions of Fat

1.3.2 Physical and Chemical Functions of Fat

1.3.3 Sensory Functions of Fat

1.3.4 Overall Implications for Fat Replacement

1.4 Terminology and Classification of Fat Replacers

1.4.1 Terminology

1.4.2 Classification

1.5 Fat Replacement Strategies

1.5.1 Direct Fat Removal — No Compensation

1.5.2 Formulation Optimization

1.5.3 Technological Approach

1.5.4 Holistic Approach

1.6 Developments in Fat Replacers

1.6.1 Olestra and Its Impact

1.6.2 Maltodextrins and other Starch-Derived Fat Mimetics

1.6.3 Microparticulates

1.6.4 Fat Replacers in the Context of Functional Foods

1.6.5 Recognition of the Role of Established Food Ingredients

1.6.6 Development of Combination Systems

1.6.7 Replacing Standard Fats with Low-Calorie Fats

1.6.8 Improving the Quality of Fat Replacers

1.7 Important Considerations in the Development of Low-Fat Foods 1.7.1 Product Quality/Consumer Preference/Marketing Drive

1.7.2 Knowledge of Ingredients

1.7.3 Microbiological Implications

1.7.4 Legislative Considerations

1.7.5 Pricing and Marketing References

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Nutrition Essentials

Nutrition Essentials

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