Tag: Protein based replacers

According to the Calorie Control Council, 88% of American adults use low- or reduced-fat foods and beverages, highlighting the widespread search for healthier alternatives. A key ingredient in these products is a fat replacer, which mimics the sensory properties of fat while reducing calories. A prime example of a fat replacer is maltodextrin, a carbohydrate-based bulking agent commonly derived from corn, potatoes, or rice.

Since the 1980s, over 2,000 low-fat and reduced-fat products have flooded the market, driven by consumer health trends. In response, the food industry replaced fat with a complex arsenal of ingredients, primarily carbohydrates, proteins, and specially engineered fats, to replicate the lost texture and flavor.