**6. Final considerations**

solids content in the formulations. Melting rate and overrun were higher in products added with fructose syrup. Palm fat caused changes in melting ranges of formulations, and higher

Rheological method was used by Su and Lannes [34] to predict the fat network formation in ice cream with three types of fats (hydrogenated, low *trans*, and palm fat), before and after the ageing process. The maximum compression force, overrun, and melting profile were deter‐ mined in the prepared ice creams. The product with hydrogenated fat showed better response of the ageing process than the low *trans* fat product. Greater differences between the three were found. The distinction on structure formation of hydrogenated fat was presented by overrun,

Esteller et al. [35, 36] evaluated the substitution of hydrogenated fat and sucrose in hamburger buns formulas were replaced by polydextrose (Litesse II®), salatrim (BenefatT), and sucralose (Splenda®) and their effects on crust color. The results showed that these ingredients can be

In the sensorial analysis, the special chocolate filling confectionery, diet + light, produced with Benefat®, as a fat substitute, obtained high levels of purchase intention and thus can be

The potential use of beta-glucans as hydrocolloids in the food industry is based mainly on their rheological characteristics, i.e., their gelling capacity and ability to increase the viscosity of aqueous solutions [38]. Oat extract to replace hydrogenated vegetable fat to prepare cakes was used by Rios and Lannes [39], and the structural quality characteristics and shelf life were

Inulin was tested as a fat substituted by Richter and Lannes [37] and Laguna et al. [40] in fillings and biscuit, respectively. Fat replacement with inulin or hydroxypropyl methylcellulose provided acceptable biscuits until determined limit. In fillings a good acceptance was obtained

Vegetable fat was partially replaced by potato maltodextrin and specially derived waxy-maize maltodextrin aqueous gels in different proportions, in filling formulations. The increase in the amount of fat reduction resulted in an increase in hardness and change in color of the final

Water in oil (W/O) emulsions have continuous phase made up of combinations of fats and oils. Butter and margarines, for example, are solid in the refrigerator (around 5°C) and almost liquid above 40°C. Unfortunately, when butter is removed from the refrigerator, there are some problems. Temperature sweep tests at a fixed frequency and strain rate can allow these products to be characterized as a function of temperature and specific melting point. This can help determine the combination of fats and oils required or fat substitute to obtain optimized

melting rate was observed in the combination of palm fat and fructose syrup [33].

compression force and meltdown determinations.

180 Food Production and Industry

product, but acceptable by consumers [41].

spreading and texture.

**5.3. Characterizing fat components in emulsions**

also.

used as an option to produce low calories baked products.

considered as a great product from a market potential point of view [37].

evaluated; the characteristics of cakes increased without losses of quality.

Despite of the calories, maybe of some undesirable triacylglicerols and fatty acids, fats and oils occur naturally in a wide variety of sources for providing distinguish material. Hundreds of seeds and oily fruits, animals, and marine sources supply oils. Many food products can be produced using these oils. However, the production of low-fat food is also of great interest due to the current consumer market. Healthiness and beauty are common interests between people nowadays. Nevertheless, the technology for production of low-fat products cannot be overlooked.
