Recent trends in design of healthier fat replacers : Type, replacement mechanism, sensory evaluation method and consumer acceptance
Copyright © 2024 Elsevier Ltd. All rights reserved..
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:447 |
|---|---|
| Enthalten in: |
Food chemistry - 447(2024) vom: 30. Apr., Seite 138982 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Gao, Yuanxue [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Consumer acceptance |
|---|
| Anmerkungen: |
Date Completed 10.04.2024 Date Revised 10.04.2024 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2024.138982 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM369795598 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM369795598 | ||
| 003 | DE-627 | ||
| 005 | 20240410232711.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240316s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2024.138982 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1371.xml |
| 035 | |a (DE-627)NLM369795598 | ||
| 035 | |a (NLM)38489876 | ||
| 035 | |a (PII)S0308-8146(24)00631-9 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Gao, Yuanxue |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Recent trends in design of healthier fat replacers |b Type, replacement mechanism, sensory evaluation method and consumer acceptance |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 10.04.2024 | ||
| 500 | |a Date Revised 10.04.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Review | |
| 650 | 4 | |a Consumer acceptance | |
| 650 | 4 | |a Fat replacers | |
| 650 | 4 | |a Oral tribology | |
| 650 | 4 | |a Sensory evaluation | |
| 650 | 7 | |a Dietary Fats |2 NLM | |
| 650 | 7 | |a Fat Substitutes |2 NLM | |
| 700 | 1 | |a Zhao, Yan |e verfasserin |4 aut | |
| 700 | 1 | |a Yao, Yao |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Shuping |e verfasserin |4 aut | |
| 700 | 1 | |a Xu, Lilan |e verfasserin |4 aut | |
| 700 | 1 | |a Wu, Na |e verfasserin |4 aut | |
| 700 | 1 | |a Tu, Yonggang |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 447(2024) vom: 30. Apr., Seite 138982 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:447 |g year:2024 |g day:30 |g month:04 |g pages:138982 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2024.138982 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 447 |j 2024 |b 30 |c 04 |h 138982 | ||