Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality

Fat is an essential component in the processing of starch-based products. However, excessive fat intake is not beneficial to human health. Therefore, the development of fat replacers (FRs) and healthy and delicious low-fat starch-based products has become a research focus. The regulation mechanisms of fat on the quality of starchbased products, and types and formulations of FRs used in starch-based products were summarized. Based on the interaction with starch, the regulation mechanism of FRs on the quality of starch-based products and main quality evaluation parameters of low-fat starch-based products formed by these FRs were discussed. Oil-free systems (particles, polymers, hydrocolloids) and oil-containing systems (emulsions, emulsion gels, oleogels) are the main FRs used in starch-based foods. Their formulations depend mainly on the interaction between the components (polysaccharides, proteins and fats). Regulation mechanisms of FRs on the quality of starch-based products are mainly due to that their addition changes the structure, physicochemical and functional properties of starch. Microstructure, textural, rheological and tribological properties, sensory evaluation, fat digestion and calories, and nutrition are main elements of quality evaluation of low-fat starch-based products containing FRs. Next, it is necessary to systematically explore the regulation mechanism of FRs with different structures and properties on the quality of starch-based products based on molecular simulation and machine learning. More interdisciplinary collaborations, such as molecular chemistry, nutrition and nanotechnology, need to be used to guide the design of FRs and the development of low-fat starch-based products.