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Current Nutrition & Food Science

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ISSN (Online): 2212-3881

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Review Article

Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review

In Press, (this is not the final "Version of Record"). Available online 27 June, 2024
Author(s): Reza Abedi-Firoozjah, Hossein Azadinejad, Asad Hosseini, Arvin Afrah and Khadije Abdolmaleki*
Published on: 27 June, 2024

DOI: 10.2174/0115734013306923240607074032

Price: $95

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.

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