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Macromolecule replacers in food products.

C S Setser1, W L Racette

  • 1Department of Foods and Nutrition, Kansas State University, Manhattan.

Critical Reviews in Food Science and Nutrition
|January 1, 1992
PubMed
Summary

Low-calorie food ingredients like carbohydrates, proteins, and lipids are replacing fats and sugars. This review covers their properties, applications, and sensory impact, focusing on water control and texture.

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Area of Science:

  • Food Science
  • Material Science

Background:

  • Consumers increasingly seek low-calorie food options, driving demand for fat and sugar replacers.
  • Macromolecules and synthesized materials are widely adopted as ingredients in reduced-calorie food products.

Purpose of the Study:

  • To review the properties and applications of various macromolecule-based food ingredients.
  • To explore the functionality and sensory impact of these replacers in food products.

Main Methods:

  • Literature review of existing studies on macromolecule replacers.
  • Analysis of reported uses and properties of carbohydrate, protein, and lipid-based replacements.

Main Results:

  • Carbohydrate-based replacers include polydextrose, maltodextrins, modified starches, gums, and fibers.
  • Protein and lipid-based replacers, such as fat analogs and emulsifiers, are also available and approved for food use.
  • Key functionalities include water control, added solids, and texture modification for improved sensory experience.

Conclusions:

  • Macromolecule replacers offer diverse functionalities crucial for low-calorie food development.
  • Sensory attributes, particularly mouthfeel and water management, are critical for consumer acceptance.
  • Further research into the functional properties of these ingredients can optimize food product formulations.

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