A Review of the Effect of Adding Fat Substitutes on the Shelf Life and Quality Characteristics of Bakery Products

Abstract

Fat substitutes are increasingly used in bakery products to reduce saturated and trans fat intake while maintaining sensory and structural properties. This review summarizes recent advances in carbohydrate-based (e.g., inulin, polydextrose), protein-based (e.g., whey protein, amaranth flour), and structured fat replacers (e.g., oleogels, emulsion-filled gels) and their effects on texture, moisture retention, oxidative stability, and shelf life. Oleogels and emulsion-based systems significantly lower saturated and trans fats, enhance oxidative stability, and reduce mold growth, while carbohydrate-based replacers improve moisture retention but may increase hardness or reduce volume at high substitution levels. Protein-based substitutes enhance nutritional value through increased fiber and antioxidants but can introduce off-flavors or allergen risks. Emulsifiers and hydrocolloids delay staling, retain moisture, and extend shelf life by up to 12 weeks without microbial growth. However, complete fat replacement often compromises texture, flavor, and consumer acceptance. Partial substitution (up to 75%) consistently yields better sensory and quality outcomes than full replacement. Formulation complexity and consumer preference remain key challenges. Ongoing research is needed to optimize fat replacer combinations and improve processing techniques to balance health benefits with sensory appeal and industrial feasibility.