Fat Replacers In Contemporary Diets: Classification, Technological Functions, And Health Outcomes (Review Article)

Karem, Sheraz Zuher; Mohammed, Dawrin Hawar; Hasabalaa, Mohamed Abd Elmoniem Elsayied

doi:10.58928/ku25.16225

	Fat Replacers In Contemporary Diets: Classification, Technological Functions, And Health Outcomes (Review Article)
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Volume 16, Issue 2, June 2025, Pages 204-212 PDF (926.23 K)
Document Type: Review Paper
DOI: 10.58928/ku25.16225
Authors
sheraz zuher karem^* ; Dawrin Hawar Mohammed; Mohamed Abd Elmoniem Elsayied Hasabalaa
Food Technology Department, Agricultural Engineering Sciences College, University of Salahaddin, Erbil, Kurdistan Region, Iraq.
Abstract
This review explores recent dietary fat intake trends, focusing on fat replacers' classification, energy density, and functional roles. Fat replacers mimic fats' sensory and physical properties while aiming to reduce caloric content and improve nutritional value. Given the association between high intake of saturated fats and elevated risks of cardiovascular disease, obesity, and certain cancers, fat substitutes offer a promising strategy for health promotion. They may contribute to weight management, improve lipid profiles by reducing LDL cholesterol, and enhance satiety. Natural ingredients like egg whites, milk proteins, pectin, and fruit-based pastes (e.g., prune or cherry) not only act as fat replacers but may also increase antioxidant intake. This review also examines their applications in various food systems and evaluates their health implications. Future research should provide long-term clinical data on the health effects of fat replacers and explore novel sources and nano-formulations to enhance their effectiveness and consumer acceptans
Keywords
fat replacers; health benefits; producing; diseases; classification

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