**4.2. Structured lipids**

Using small amounts of inulin, it is possible to improve the flavor and texture of products with low fat content. Combinations with polyols or fructose give excellent results in chocolates.

Plum products can be used to replace fat in products with reduced fat content due to the presence of sorbitol and fiber, which can bind the water. These products have been used as fat

Organogels are mixtures with characteristics of gel, consisting of structuring agents and immobilized phase forming a thermoreversible self-sustaining network, in which the immo‐ bilized phase is an organic compound, which differs from other gels formed primarily of watersoluble compounds. The main structuring agents that have been studied for the formation of organogels are diacylglycerols, monoacylglycerols, fatty acids and alcohols and mixtures thereof, waxes and wax esters, phytosterol and oryzanol, lecithin, and sorbitan tristearate, among others. The use of organogels in food products has been the subject of several studies as an alternative to obtain products with appropriate technological properties without the use

Hydrocolloids are substances that form colloidal systems when dispersed in water. They are polymers of carbohydrates (also proteins) and are derived from a wide range of natural sources or are produced synthetically. Hydrocolloids are widely exploited in industry, not only in the food sector, for their ability to control important functional properties, including thickening

In processed foods, hydrocolloids are responsible for texture control and stabilization of these products, and therefore they can prevent or retard a number of physical phenomena such as sedimentation of solid particles suspended in the medium (water) or the crystallization of the sugar or disaggregation and aggregation of dispersed particles [13]. In products with total or partial fat reduction, gums minimize texture changes and prevent phase separation in

Gums can replace fats in certain formulations since they have the ability to swell or solubilize in aqueous systems providing viscosity characteristics similar to those of fats [15]. In addition, the substitution of fat for ingredients with low calorie content has revolutionized the food industry due to the demand of consumers concerned about health. This factor has allowed many technological advances, and improvements in the functionality and palatability of these products have been made. The addition of starch in foods can also provide nutritional benefits

The use of natural gums in the food industry is considered safe, according to the Food and Drug Administration (FDA) [18]; the domestic production of some natural polysacchar‐ ides as an alternative to existing products or for the manufacture of new products is a

It was possible the development of chocolate spread with the addition of gelatin in partial replacement of fat, as evaluation of control (with vegetable fat) and with addition of solution

substitute in bakery products and confectionery [11].

of *trans* fats and reduced saturated fatty acid content [12].

and gelling, stabilization, dispersion, and emulsification.

associated with dietary fiber intake [16, 17].

of gelatin (1.0%) from chicken feet to replace 50% of the fat [20].

**4.1. Hydrocolloids**

174 Food Production and Industry

emulsions [14].

possibility [15, 19].

Structured lipids are TAGs restructured or modified to change the fatty acid composition and/ or their positional distribution in glycerol molecules by a chemical or enzymatic process. Salatrim is a typical example in this category.

They can be synthesized in order to improve or modify the physical (polymorphism, melting point, solid fat content, viscosity, and consistency) and/or chemical (oxidative stability) characteristics of triglycerides, as well as to modify one or more of their nutritional properties (presence or absence of saturated fatty acids or unsaturated fatty acids easily absorbed and digested).

Some benefits of specially formulated lipids are as follows: they can improve immune function, decrease risk of cancer, prevent stroke, and decrease blood cholesterol levels, and they have low calories.
