Macromolecule replacers in food products

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Abstract
Traditional macromolecules and other recently synthesized materials have been accepted by consumers for use as low‐calorie replacements for fats and sugars in food products. These include carbohydrates such as polydextrose, maltodextrins, modified starches, gums, and fibers. Protein and lipid‐based replacements, including fat analogs and emulsifiers, are also available and some have been approved for use in food products. This article presents the properties of each of the macromolecule replacers, some uses that have been reported in food products, and speculative thoughts regarding functionality. Because control of water in the food product, added solids, and the mouthfeel characteristics associated with micropaiticles are three of the critical functions that must be provided by replacers, effectiveness of usage from a sensory perspective is also considered.

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