Low-fat Foods: Types and Manufacture

Low-fat foods may be produced by simply reducing the fat component ingredient in a formulation, but this may have deleterious effects on physicochemical and in particular sensory properties. There are two potential solutions to this problem. (1) Use sensory optimization studies to reduce fat to determine the minimum fat levels beyond which sensory quality deteriorates. (2) Use replacement ingredients such as fat substitutes, mimetics, or bulking agents that simulate the sensory properties of fat while also endeavoring to maintain maximum sensory quality. Both strategies must maintain food safety and functionality. In this article, the earlier mentioned will be discussed with respect to the main target foods for fat reduction, which are those with the highest consumption levels: processed meat, dairy, confectionary, and fast-moving consumer goods.