Fat exchance systems

A large number of low-fat products are rejected by consumers because their sensory impression is negatively influenced by the use of inadequate fat exchange systems. New approaches to providing high-quality fat substitutes or innovative combinations of fat substitutes, ideally based on vegetable proteins and hydrocolloids, are therefore imperative. So far, however, there are hardly any suitable vegetable fat exchange systems available on the market. There is a lack of systematic data and assessment methods for estimating the application potential of new fat exchange systems, which considerably inhibits the development of vegetable fat substitutes. Due to the heterogeneity of the possible fat exchange systems, a cross-system comparison with currently available measuring systems has hardly been possible so that a comprehensive overview and the targeted selection of fat exchangers is difficult for the industry.

The aim of the IVLV project is therefore to establish new assessment tools for the suitability of fat exchange systems based on the combination of tribological, rheological and sensory properties. The first step is to use the evaluation tool to characterize and evaluate currently available fat exchange systems in order to get a better overview of the currently existing systems.