Carbohydrate Based Fat Replacers

Producing lower fat products often entails removing some of the fat and replacing it with some other ingredient, which is often a carbohydrate. Some of these fat replacers have a long history of being used in foods because of their thickening abilities.

Fibers, gums, pectin, cellulose, and starches bind with water, swell, and impart some of the texture, mouthfeel, and opacity of fat. Fruits can also be used as fat replacers to a certain degree, because they naturally contain fibers, pectins, and sugars. The fiber and pectin of dried fruits such as plums, figs, and raisins provide texture, while their sugars contribute bulk and provide hygroscopic properties, which draw in water and improve the moistness of a product.