Title:Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review
Volume: 21
Issue: 2
Author(s): Reza Abedi-Firoozjah, Hossein Azadinejad, Asad Hosseini, Arvin Afrah and khadije abdolmaleki*
Affiliation:
- Research Center of
Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
Keywords:
Protein-and carbohydrate-based fat replacer, whole food matrices, obesity, mayonnaise, salad dressing, low-fat.
Abstract: Mayonnaise is one of the most popular seasonings and well-established sauces globally,
which is considered a high-fat and high-calorie product due to its high oil content. However,
excessive consumption of fat (especially saturated fatty acids) leads to an increased risk of
various chronic diseases including cardiovascular disease, coronary artery disease, type 2 diabetes,
COVID-19, and obesity. Therefore, the demand for low-fat, low-calorie food products is
increasing. Fat replacers (FR) have recently been employed to decrease fat content while ensuring
consumer acceptability. Production of low-fat mayonnaise without significant quality
changes is challenging from an industrial point of view. In this review, the fat replacement approach
in the low/or reduced-fat mayonnaise and salad dressing systems is conferred in various
aspects, including functional, technological, and sensorial properties. The type and source of
used FRs, their benefits and drawbacks, and their nutritional effects are also discussed. Due to
the unique functional role of fat, the development of low-fat dressing products that meet consumer
demands is more complex than those provided by FRs. Also, although fat and calories
are effectively reduced, due to the lack of human intervention studies, future research should
focus on the safety of these fat substitutes.
