Starch based fat replacers in food system: Modification, structured design, and application

Fats, as one of the three major nutrients, not only provide energy for the human body but also have a significant impact on the texture and sensory properties of foods. However, excessive fat intake is closely related to the risk of obesity and cardiovascular disease. As people's pursuit of health and wellness gradually increases, people are beginning to favor reduced-fat products. Therefore, it is particularly important to develop fat replacers for use in the production of reduced-fat foods. Starch-based materials exhibit ideal performance in terms of replacing fats. In this review, we introduce the research on the use of starches; modified starches; and starch derivatives, including dextrin, maltodextrin, and cyclodextrin, as fat replacers. In addition, we also reviewed the application of new types of starch-based structured design, such as emulsion gels, oleogels, and bigels, in the replacement of plastic fats. Starch-based fat replacers can simulate the rheological properties and texture of fats and effectively replace partial fats without reducing foods' sensory properties. Moreover, structured starch gels can transform liquid oil into solid plastic fats, which are healthier and safer than industrial hydrogenated oils. Therefore, starchbased fat replacers have enormous development potential for use in the production of reduced-fat foods.