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Technological and sensory substitution developments for fat replacement in food product reformulation

Published: 28 Jun 2017

Food reformulation is one way of addressing regulatory or consumer desires for products with “healthier” properties. This article considers the replacement of fat in foods. Specifically, it explains the main techniques of fat replacement before discussing some of the options and issues concerning changes in the fat content of foods in relation to the bakery, meat and dairy industries.

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