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Carbohydrate-based fat mimetics: A focus on fat-mimicking mechanisms and a tribology perspective

文献类型： 外文期刊

作者： Li, Xuerui 1 ; Xu, Zhenghang 1 ; Xu, Xiaoyun 1 ; Zheng, Kai 1 ; Pan, Siyi 1 ; Regenstein, Joe M. 4 ; Wang, Hui 3 ; Wang, Lufeng 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

2.Huazhong Agr Univ, Hubei Key Lab Fruit & Vegetable Proc & Qual Contro, Wuhan 430070, Hubei, Peoples R China

3.Yunnan Acad Agr Sci, Agroprod Proc Res Inst, Kunming 650221, Peoples R China

4.Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

关键词： Carbohydrate-based fat mimetic; Elastic-sliding-adhesion; Microparticulate; Three-dimensional network; Tribology

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.4； 五年影响因子：18.4 ）

ISSN： 0924-2244

年卷期： 2025 年 157 卷

页码：

收录情况： SCI

摘要： Background: Fat mimetics such as inulin can effectively reduce fat in foods while simulating the fat-like taste and texture. However, there are still significant gaps between fat mimetics and real fat in terms of flavor and texture, and the research of fat-mimicking mechanisms is also insufficient. Therefore, uncovering the mechanism of action of fat mimetics in simulating fat structures is particularly important. This is key to improving their design, enhancing simulation effects, and advancing low-fat, healthy food development to promote public health. Scope and approach: This review aims to provide an overview of research on carbohydrate-based fat mimetics and the related mechanism. They were summarized as the three-dimensional network structure and microparticulate hypothesis. Furthermore, based on tribology, we proposed a new mechanism in terms of structural strain, oral processing, and sensory perception. Key findings and conclusions: Carbohydrate-based fat mimetics form a three-dimensional gel network that stabilizes water and provides fat-like lubricity. Meanwhile, natural or processed carbohydrates can form tiny particles that mimic fat globules and replicate fat's smooth texture. Notably, their unique structure enables thixotropic fluid behavior, exhibiting "elastic-sliding-adhesion" strain under chewing forces. This facilitates transitions between boundary, mixed, and hydrodynamic lubrication states, as shown by oral friction coefficient curves. Integrating oral lubrication models with sensory evaluations reveals the mechanisms of smoothness and thickness perception. In a word, this review highlights the dynamic oral processing characteristics of fat mimetics and expands the understanding of fat simulation mechanisms from static rheological models to dynamic tribological frameworks.

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