Progress in the application of high internal phase emulsions in weight-loss food development: Mechanisms, effects,...

High internal phase emulsions (HIPEs) are characterized by unique structural properties and are widely used in food science, pharmaceuticals, material engineering, etc. For the growing number of weight-conscious consumers seeking low-calorie intake and enjoyable dining experiences, HIPEs demonstrate significant potential in weight-loss foods development, achieved by recreating the rich texture and palatability of high-fat foods while enhancing satiety and reducing calories. This review outlines the impacts of HIPEs on weight-loss food quality and clarifies mechanisms, including gut microbiota modulation with probiotics, replacement of saturated and trans fats, and delayed lipid digestion. The application areas of HIPEs have expanded to include three-dimensional printing, nanoemulsions, emulsion gels, and beyond. Furthermore, integrating HIPEs and artificial intelligence has further driven the intelligent enhancement and personalized adjustment of weight-loss foods. This review establishes a theoretical foundation for subsequent in-depth studies to advance the development and application of HIPEs in weight-loss foods.