Replacing Saturated Fats with Healthy Oils in Food Products: A Review

Saturated fats are widely used in food products due to their technological properties, including texture, flavor, and shelf stability. However, high intake of saturated fats is associated with increased risk of cardiovascular diseases, obesity, and metabolic disorders. Recent trends in food science emphasize the replacement of saturated fats with healthier alternatives, such as unsaturated vegetable oils, omega-۳ rich oils, and structured lipid systems. This review summarizes the current strategies, technological challenges, health benefits, and applications of replacing saturated fats in various food products. Strategies include direct oil replacement, fat structuring (oleogels), and emulsification techniques. The use of healthier oils improves lipid profiles without compromising sensory and physical properties, supporting the development of functional foods and promoting public health.

کلیدواژه ها:

Saturated fats ، Healthy oils ، Food reformulation ، Oleogels ، Functional foods