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Fats as Energy Storage Molecules

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Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis...

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Updated: Aug 7, 2025

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

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Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms.

Niloufar Nourmohammadi¹, Luke Austin², Da Chen¹

¹Department of Animals, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA.

Foods (Basel, Switzerland)

|March 11, 2023

Summary

Developing high-quality, low-calorie protein-based fat replacers is crucial for low-fat foods. This review details fabrication methods and physicochemical mechanisms of these essential fat mimics.

Keywords:

fat mimic fat replacer microgels microparticulation protein thermomechanical treatment

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Area of Science:

Food Science
Material Science
Nutritional Science

Background:

Rising obesity and non-communicable diseases necessitate reduced-calorie diets.
Demand for low-fat foods with preserved texture drives innovation in fat replacers.

Purpose of the Study:

To review fabrication methods for protein-based fat replacers.
To elucidate the physicochemical mechanisms underlying fat mimicry.
To suggest future directions for sustainable fat replacer development.

Main Methods:

Literature review focusing on protein-based fat replacers.
Analysis of fabrication techniques: thermal-mechanical treatment, anti-solvent precipitation, enzymatic hydrolysis, complexation, and emulsification.
Examination of physicochemical principles of fat mimicry.

Main Results:

Protein-based fat replacers (isolates, concentrates, microparticles, microgels) offer low-calorie alternatives.
Diverse fabrication methods yield varied fat replacer functionalities.
Physicochemical understanding of fat mimicry is less explored than fabrication.

Conclusions:

Protein-based fat replacers are vital for low-fat food product development.
Further research into fat-mimicking mechanisms and sustainable production is needed.
Optimizing texture and functionality requires understanding physicochemical interactions.