Plant‐based fat substitutes with promising functional properties and health benefits

Abstract The pursuit of nutrition and environmental protection is driving the demand for healthy and environmentally friendly food alternatives. Various plant‐based substitute products are gaining popularity. Fats are crucial components of food, playing a pivotal role in human nutrition and contributing to the sensory properties of food. In addition to the use of healthier plant oils, the development of plant‐based fat substitutes offers innovative ways to replicate the texture and mouthfeel of animal fats. A wide range of plant‐derived matrices has been extensively employed in the creation of fat substitutes, including protein matrices, polysaccharide matrices, and complex matrices. The objective of this review is to examine the current advancements in plant‐based fat substitutes. It will primarily focus on the selection of suitable substitutes and their specific applications within diverse food systems. By doing so, this review aims to shed light on the potential of plant‐based fat substitutes in the development of low‐fat foods, providing valuable insights into this emerging field.