Title: Alternative Sweeteners

522 Deis
Figure 1 Ingredient support system in fat replacement.
acteristics. Although it was the goal of many initial fat replacers to encompass all
categories of food, fat functionality is category-specific—performance in dairy
products or salad dressing can be expected to be different than performance in
baked goods or snacks. Second, fat functionality is product specific—for example,
since the percent of moisture in a cheesecake is far more than that of a cookie,
it can be expected that fat replacers will perform differently in these products.
Finally, the need to consider adjustment of all other ingredients in the formulation
Figure 2 Issues to consider as part of fat replacement.