Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.
Fat-replacement requires a systems approach wherein several ingredients (and conditions) work compatibly to replicate the various functionalities of fat unique to that food application. Depending on the system used, the resulting lower- or alternate-fat product can reap the added benefits of increase in fiber or protein for consumers.