International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 4 (2018)

Replacement of fat, salt, and sugar: Need of an hour for food industries


Sahurkar MR, Dr. Karadbhajne SV

The escalating concern of consumers towards the consumption of healthy food and leading a healthy lifestyle has encouraged the food industry to develop and market food products manufactured by considering the health aspect of the consumers. Health consciousness these days has become a trend. Excess weight is considered to be a key factor associated with the diseases like CVD, Hypertension, and Diabetes etc. Fats, salt, and sugar no doubt are the principal ingredients in the majority of food preparations worldwide. They play a major role in flavor development and preservation. People desire to replace these ingredients without compromising the flavor and taste. Developing replacement strategies and creating replacers of these ingredients is a major challenge before the food industries. This review article has a focus on the replacement strategies of fat, salt, and sugars in foods and the use of analogs for replacement of these ingredients.
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