A comprehensive review on strategies for replacing saturated fats in bakery products

Abstract

Abstract The existing approaches for reducing the amount of saturated fat in baked goods while preserving customer approval are examined critically in this review article. Butter and shortening are high in saturated fats, which are known to increase the risk of cardiovascular disease. The main goal of reformulation activities is to replace unhealthy ingredients with plant-based fats, vegetable oils, and seed oils. Novel approaches to baking, such as the use of nanoemulsions, oleogels, and hydrogels have the potential to produce desired textures while maintaining fat reduction. However, striking a balance between these objectives is difficult since cutting saturated fat can have a detrimental effect on sensory qualities. This review explores strategies for improving consumer acceptability by modifying recipes (replacement of fat) and effectively communicating the health benefits. The essay also looks at labelling laws and how government programs might help promote better bakery options.

Keywords

• Saturated fat reduction
• Bakery products
• Reformulation
• Ingredient substitution
• Consumer acceptance