Application of fats in some food products
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery,ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products aremade with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and oftenmany, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure thatis important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity,health concerns have increased. This fact has led to the need to the develop products with low fat content, which have becomea market trend. In addition, the development of new products using fat substitutes can be a good option for companies thatare always trying to reduce costs or substitutetransfat or saturated fat. However, the successful development of these productsis still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, andbecause the consumers who want or need to replace these ingredients, seek products with similar characteristics to those ofthe original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirableflavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer andconsequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viablestrategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritionalcharacteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, icecream, bakery products like biscuits, breads, and cakes considering the major trends of the food industry to meet the demandsof modern society.
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