Gels as fat replacers in bakery products: a review

• Published in: Critical reviews in food science and nutrition Vol. 62; no. 14; pp. 3768 - 3781
• Main Authors: Gutiérrez-Luna, Katherine, Astiasarán, Iciar, Ansorena, Diana
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2022; Taylor & Francis Ltd
• Subjects: Bakeries; Bakery; Bakery products; Canola oil; emulsion; fat replacer; Fat substitutes; Fatty Acids; Fatty Acids, Monounsaturated; Fibers; Gels; Hydrogels; Legislation; Nutrition; Oils & fats; oleogel; Olive Oil; Plant Oils; Polyunsaturated fatty acids; reformulation; Sensory evaluation; vegetable oil; Vegetable oils; Bakery; emulsion; vegetable oil; fat replacer; oleogel; reformulation
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2020.1869693

Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization systems (hydrogels, emulgels and oleogels) as fat replacers in different types of bakery goods, focusing on technological and nutritional properties of the reformulated products. The most commonly used fat source for replacement purposes were vegetable oils with high monounsaturated fatty acid content, such as olive oil and canola oil (44% of the revised papers used them), whereas high polyunsaturated fatty acid content oils were used in 34% of papers. Oleogelation was the most frequent used method of oil structuring, using waxes and fibers as stabilizers. Reductions of total fat between 19% and 46% and saturated fatty acid between 33% and 87% were achieved, enough to reach the minimum legal limit to state nutrition claims, under the EU legislation, on several products. Sensory evaluation results showed that partially replaced products (<75% replacement) were more appreciated by panelists than fully replaced ones. This review highlights the wide range of alternatives within gel-like fat replacers, that have potential to be applied in different bakery products and the challenge to produce nutritionally enhanced foods and technologically and sensory acceptable.