https://ojs.wiserpub.com/index.php/FSE/issue/feed 2025-11-05T15:17:43+08:00 Noah editorial-fse@wiserpub.com Open Journal Systems <p><em>Food Science and Engineering</em> (FSE) is a peer-reviewed, open-access journal publishing original articles, reviews, perspectives, letters, and short communications that reports novel research in food nutrition, food security, food technology, food engineering and interdisciplinary studies. FSE aims to serve as a dynamic platform for researchers, academicians, and industry professionals to exchange knowledge and advance developments in the field of food science and engineering.</p> <p>FSE identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing the science of food engineering, food nanotechnology, physical properties of foods, food quality and safety, food authenticity and traceability, food packaging, <a href="http://ojs.wiserpub.com/index.php/FSE/about">click to see more...</a></p> https://ojs.wiserpub.com/index.php/FSE/article/view/8406 2025-11-05T15:17:43+08:00 Zahra Akhlaghi zahra.akhlaghi.iut@gmail.com Abbas Abedfar a.abedfar@guilan.ac.ir Fatemeh Abbaszadeh fatemeh.abbaszadeh69@yahoo.com Sepideh Pourvatandoust sepidehpoorvatandoost@gmail.com

<p>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.</p>

2025-12-12T00:00:00+08:00 Copyright (c) 2025 Zahra Akhlaghi, Abbas Abedfar, Fatemeh Abbaszadeh, Sepideh Pourvatandoust